OVERNIGHT VEGETABLE & EGG BREAKFAST

Overnight Vegetable & Egg Breakfast image

My overnight eggs and veggies make a hearty breakfast for those who have to rush out the door. I use sliced potatoes, but frozen potatoes work, too. -Kimberly Clark-Thiry, Anchor Point, Alaska

Provided by Taste of Home

Categories Breakfast Brunch

Time 7h15m

Yield 8 servings.

Number Of Ingredients 11

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Ingredients

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

Steps:

In a greased 6-qt. slow cooker, layer the first 5 ingredients. In a large bowl, whisk the next 5 ingredients; pour over top. Sprinkle with cheese. Cook, covered, on low until potatoes are tender and eggs are set, 7-9 hours.

Nutrition Facts : Calories 354 calories, Fat 15g fat (7g saturated fat), Cholesterol 217mg cholesterol, Sodium 668mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 4g fiber), Protein 19g protein.