Lest you think I’ve moved on from thinking about brinner, I’m here to tell you that a) I have another brinner-ful recipe for you and b) it’s impossible for me to stop thinking about brinner.
Remember that one time we chatted about the winter blahs and having a Backwards Day Brinner Bash to get over them, if even for just one meal? And we drooled over loaded mashed potato stuffed biscuits? Yeahhh, now you remember. Well, meet its lovely partner, the slow cooker cheesy pesto and spinach egg casserole, a.k.a., the egg bake of your dreams (and if your dreams are anything like mine, they include egg bakes).
- 2 cups frozen hash brown potatoes
- 8 eggs
- 1 cup Original Bisquick® mix
- 1 cup milk
- 2 cups chopped fresh spinach
- 1½ cups shredded mozzarella cheese
- ¼ cup pesto
- 1 teaspoon minced garlic
- 1 medium vine-ripened tomato, chopped
- Salt and pepper to taste