Slow Cooker Mediterranean Egg Casserole

Ingredients (14)

• 2 ounces prosciutto , cut into 1/2-inch-thick slices
• 1 tablespoon butter
• 3 cups sliced cremini mushrooms
• 1/2 red bell pepper , seeded and chopped (about 1/2 cup)
• 16 ounces Diced Hash Brown Potatoes
• One 10 ounce box frozen chopped spinach , thawed and well squeezed
• 1 cup frozen artichoke hearts , thawed and quartered
• 1/4 cup oil-packed sun-dried tomatoes , drained and chopped
• 8 ounces shredded cheddar and Swiss cheese
• 4 ounces goat cheese
• 8 eggs
• 1 tablespoon Grey Poupon Dijon Mustard
• 2 cups whole milk
• fresh basil leaves for garnish