Crockpot Mushroom and Swiss Breakfast Casserole

This Crockpot Mushroom and Swiss Breakfast Casserole features earthy mushrooms with melty Swiss cheese. Perfect for a healthy dinner, it’s a simple recipe that blends savory, nutritious flavors into a satisfying dish with minimal effort.

Why You’ll Love This Recipe

This casserole is a nutritious, comforting dinner option that transforms earthy mushrooms with melty Swiss cheese into a delightful treat, perfect for a healthy meal. Easy to prepare in a crockpot, it’s packed with vitamins, protein, and taste. Versatile—serve with salad or alone—this recipe offers a wholesome, satisfying indulgence.

Recipe Tips and Tricks

• Sauté Mushrooms: Enhances flavor and removes excess moisture.
• Use Fresh Cheese: Adds better melt and richness.
• Cook on Low: Keeps eggs tender and flavors blended.
• Stir Occasionally: Prevents sticking and ensures even cooking.
• Check Doneness: Should be set but slightly soft in center.
• Avoid Overfilling: Leaves room for rising.
• Serve Warm: Maximizes the cheesy appeal.
• Thicken if Desired: Add more cheese if too loose.
• Rest Before Serving: Allows flavors to meld.
• Adjust Seasoning: Taste and tweak spices to preference.

Yield: 6 servings

Crockpot Mushroom and Swiss Breakfast Casserole

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Crockpot mushroom Swiss casserole, healthy dinner delight.

Prep Time 15 minutes

Cook Time 6 hours

Additional Time 10 minutes

Total Time 6 hours 25 minutes

Ingredients

• ¼ tsp black pepper
• ½ cup unsweetened almond milk
• ½ tsp salt
• 1 cup fresh chopped spinach
• 1 cup shredded Swiss cheese
• 1 small chopped onion
• 1 tbsp chopped parsley
• 1 tsp olive oil
• 2 cups sliced mushrooms
• 6 large eggs

Instructions

1. Sauté Mushrooms: Heat olive oil in a skillet over medium heat, add sliced mushrooms and chopped onion, cooking until softened, about 5-7 minutes.
2. Add Spinach: Stir in fresh chopped spinach and cook until wilted, about 2 minutes.
3. Whisk Eggs: In a bowl, whisk eggs, almond milk, salt, and black pepper until smooth.
4. Combine Ingredients: Stir sautéed veggies into the egg mixture.
5. Add Cheese: Mix in half the shredded Swiss cheese.
6. Layer in Crockpot: Grease the crockpot or use a liner, then pour the mixture into the crockpot.
7. Top with Cheese: Sprinkle remaining Swiss cheese over the top.
8. Set Crockpot: Cover and cook on low for 4-6 hours until set.
9. Prepare Garnish: Rinse and chop fresh parsley.
10. Serve and Enjoy: Let rest for 10 minutes, then garnish with parsley and serve warm, savoring this cheesy delight!

Notes

• Sauté mushrooms for flavor; whisk eggs well for fluffiness.
• Use low heat to prevent overcooking; check seasoning to taste.
• Store leftovers promptly to maintain freshness; reheat gently to preserve moisture.
• This recipe can be adapted for vegetarian diets with appropriate swaps.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 176Total Fat 11gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 5gCholesterol 203mgSodium 316mgCarbohydrates 6gFiber 2gSugar 2gProtein 13g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Eggs (6 large): For binding and protein.
• Swiss Cheese (1 cup): Shredded, for richness.
• Mushrooms (2 cups): Sliced, for earthiness.
• Milk (½ cup): Unsweetened almond, for moisture.
• Spinach (1 cup): Fresh, chopped, for nutrition.
• Onion (1 small): Chopped, for aroma.
• Salt (½ tsp): Enhances flavor; adjust to taste.
• Black Pepper (¼ tsp): Ground for a subtle kick.
• Olive Oil (1 tsp): For sautéing.
• Parsley (1 tbsp): Chopped, for garnish.

Variations and Substitutions

• Egg Swap: Use egg whites or omit.
• Cheese Swap: Use cheddar or omit.
• Mushroom Swap: Use portobello or omit.
• Milk Swap: Use oat milk or omit.
• Spinach Swap: Use kale or omit.
• Onion Swap: Use shallots or omit.
• Salt Swap: Use sea salt or omit.
• Pepper Swap: Use cayenne or omit.
• Oil Swap: Use coconut oil or omit.
• Herb Swap: Use chives or omit parsley.

Storage Options

• Refrigerator: Store in an airtight container for up to 3 days; reheat in oven.
• Freezer: Freeze in portions for up to 1 month; thaw in fridge.
• Reheating: Warm at 350°F for 10-15 minutes.

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