I slice the potatoes for this meal-in-one the night before, but frozen potatoes work, too, for extra convenience. Of course, this recipe is great for breakfast as well. Simply let it simmer overnight.
—KIMBERLY CLARK-THIRY MOORCROFT, WY
PREP: 15 MIN. • COOK: 7 HOURS • MAKES: 8 SERVINGS
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 (8 ounces) shredded cheddar cheese
1. 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.
2. Cook, covered, on low 7-9 hours or until potatoes are tender and eggs are set.