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- 1 ¼ cups Hy-Vee heavy whipping cream
- 1 package(s) (0.9-oz.) Hollandaise sauce mix
- 12 Hy-Vee large eggs
- 2 tbsp Hy-Vee ground dry mustard, divided
- 1 tbsp Smoked paprika, plus additional for garnish
- 1 tsp Hy-Vee salt, divided
- 3 Roma tomatoes, chopped
- ½ cup Red onion, finely chopped
- 3 cups Hy-Vee frozen country style shredded hash brown potatoes, thawed and drained
Whisk together whipping cream and hollandaise sauce mix in a small bowl just until combined; set aside.
Whisk together eggs, ½ cup hollandaise sauce mixture, 1½ tablespoons ground mustard, 1 tablespoon smoked paprika, and ½ teaspoon salt in a medium bowl. Stir in tomatoes and red onion; set aside.
Toss hash browns with remaining ½ teaspoon salt in another medium bowl. To assemble, spread half of the hash browns in bottom of a 6-quart slow cooker. Layer with half of the egg mixture, ¾ cup Cheddar cheese, half of the Canadian bacon, ¾ cup spinach, and 2 tablespoons hollandaise sauce mixture. Sprinkle with remaining ½ tablespoon dry mustard. Repeat layers. Cover and refrigerate remaining hollandaise sauce mixture for serving.
Cover and cook casserole on high for 3 to 3½ hours or low for 5 to 6 hours or until egg mixture is set. Sprinkle with remaining ½ cup Cheddar cheese. Let stand, uncovered, for 10 to 15 minutes before serving.
Whisk together remaining hollandaise sauce mixture and milk in a small microwave-safe bowl. Microwave on high for 1 to 2 minutes or until mixture comes to a boil. Whisk until smooth.
To serve, cut casserole into serving pieces. Drizzle with hollandaise sauce mixture. Garnish with additional smoked paprika and chives, if desired.
|Amount Per Serving|
|% Daily Value*|
|Total Fat: 29g||37%|
|Saturated Fat: 14g|
|Trans Fat: 0g|
|Total Carbohydrate: 15g||5%|
|Dietary Fiber: 1g||4%|