Ingredients
4 pounds potatoes, peeled and thinly sliced (about 8 cups)1 medium green pepper, finely chopped1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry1 cup sliced fresh mushrooms1 medium onion, finely chopped8 large eggs1 cup water1 cup 2% milk1-1/4 teaspoons salt1/4 teaspoon pepper2 cups shredded cheddar cheese
Preparation
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.
