Crockpot Breakfast Casserole

One of the vegetables currently growing in my garden are a variety of greens.  While not quite ready for harvest, when they are ready I'll have lots of uses for them. I sneak them into a variety of dishes for a powerful nutritional boost, from spaghetti sauce to mac and cheese.

Greens like chard, mustard greens, spinach and kale are considered super foods. They provide lots of  beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and calcium to your diet.

I was first introduced to greens at a soul food restaurant here in Los Angeles.  The greens were slow cooked with a smoked ham hock and plain delicious.  I have made them at home the same way using my crockpot slow cooker with equally good results.

One of my favorite recipes using greens is this yummy hot breakfast meal.

CrockPot Breakfast Casserole 
serves 12

non-stick cooking spray
2 lb. bag frozen hash browns
1 bunch red Swiss chard, washed well and cut into bit-sized pieces
12 oz. ham, minced 
2 cups shredded pepper jack cheese
12 eggs
1 cup milk
season salt and pepper to taste

Spray inside of 6 to 7 quart slow cooker with nonstick cooking spray. For best results, use an oval crockpot (versus a round one.)

Place one third of the frozen hash browns in the slow cooker. Add one third of the ham, chard and cheese. Repeat layers, ending with the cheese. In a large bowl, beat the eggs, milk, season salt and pepper until well mixed. Pour over the ingredients in the slow cooker.

Cover and cook on LOW for 8-9 hours, until casserole is set and eggs are thoroughly cooked. 

Variations: Substitute your favorites for the potato, vegetable, ham and cheese ingredients, like:

• tator tots or country potatoes
• zucchini, mushrooms, bell peppers, onions, diced tomatoes 
• fully cooked bacon, breakfast sausage or meatless crumbles
• your favorite cheese or cheese blend