- 4 pounds potatoes, peeled and thinly sliced (about 8 cups)
- 1 medium green pepper, finely chopped
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1 cup sliced fresh mushrooms
- 1 medium onion, finely chopped
- 8 large eggs
- 1 cup water
- 1 cup 2% milk
- 1-1/4 teaspoons salt
- 1/4 teaspoon pepper
- 2 cups shredded cheddar cheese
- In a greased 6-qt. slow cooker, layer the first five ingredients. In a large bowl, whisk eggs, water, milk, salt and pepper; pour over top. Sprinkle with cheese.
- Cook, covered, on low 7-9 hours or until potatoes are tender and eggs are set. Yield: 8 servings.
Originally published as Overnight Vegetable & Egg Breakfast in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2015, p47
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