Slow Cooker Western Egg Strata

Campbell's Slow Cooker Western Egg Strata Recipe

Do you have a big crowd coming for brunch?  Try this simply delicious, slow cooked strata, featuring ham, cheese, peppers and potatoes.  It couldn't be easier...or tastier.

At a glance

Prep

15 min.

Total

7 hr. 15 min.

Serves

12

Servings: about 1 1/2 cups each

Cook: 7 hr.

Made With

  • Pepperidge Farm® White Calcium Enriched Sliced Sandwich Bread

    Pepperidge Farm® White Calcium Enriched Sliced Sandwich Bread

  • Campbell's® Condensed Cream of Mushroom Soup

    Campbell's® Condensed Cream of Mushroom Soup

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What You'll Need

Vegetable cooking spray
8 slices Pepperidge Farm® White Calcium Enriched Sliced Sandwich Bread, cut into cubes
3 cups frozen diced potatoes (hash browns)
1 pound maple-flavored ham steak, diced
1 large onion, chopped (about 1 cup)
1 large green pepper, chopped (about 1 cup)
2 cups shredded Cheddar cheese (about 8 ounces)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
8 eggs
2 cups milk

How to Make It

  • 1

    Spray the inside of a 5-quart slow cooker with the cooking spray. Layer half the bread cubes, potatoes, ham, onion, pepper and cheese in the cooker. Repeat the layers.

  • 2

    Beat the soup, eggs and milk in a medium bowl with a fork or whisk. Pour over the bread mixture. Press the bread mixture into the soup mixture to coat.

  • 3

    Cover and cook on LOW for 7 to 8 hours or until it's set.

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Easy Substitutions

  • Tip: For a twist, try Monterey Jack or Pepper Jack cheese instead of the Cheddar.
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RID#50452

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