Slow-Cooker Breakfasts // Julie Pacheco

 

Ham & Biscuit Casserole

INGREDIENTS

  • 1 16.3 oz can refrigerated canned biscuits

  • 4 eggs

  • 3/4 cup heavy cream

  • 8 oz diced ham

  • 1/4 cup green onions, sliced

  • 1 cup cheddar cheese, shredded

DIRECTIONS

  • Cut each biscuit into 6 smaller pieces.
  • Spray a slow cooker with non-stick spray and place the biscuit pieces into the slow cooker. Add eggs to a bowl and whisk well to break the yolks. Whisk in the heavy cream and pour the egg mixture into the slow cooker. Add in the ham and green onions and stir well. Sprinkle the cheese in the center on top but try not to let the cheese touch the slow cooker insert or it will burn.
  • Lay a dish towel across the top of the slow cooker and cover with the lid. This will help the biscuits not get soggy. Cook on low for 3 hours or until the egg have set. Enjoy!

Slow Cooker Breakfast Burritos

INGREDIENTS

  • 1 lb sausage

  • 28 oz frozen bag potatoes O’Brien, thawed

  • 1 bell pepper, diced

  • 1 1/2 cups cheddar cheese, shredded

  • 12 eggs

  • 1/2 cup milk

  • 1/2 tsp salt

  • 1/2 tsp pepper

DIRECTIONS

  • To a skillet over medium heat, cook the sausage and break it into crumbles. Remove any grease from the pan. I like to remove the excess grease by blotting a paper towel around in the pan with a spatula until it is absorbed.
  • Spray a slow cooker with nonstick spray and place the potatoes to the bottom. Place the cooked sausage on top of the potatoes, then sprinkle the sausage with the cheese.
  • To a medium sized bowl, add in the eggs, milk, salt, and pepper. Whisk to break the egg yolks and pour the egg mixture over the top of everything in the slow cooker. Don’t stir it.
  • Cover with a lid and cook on low for about 3 1/2 to 4 hours or until the egg has set and reached 165 degrees internally. Divide the mixture into cooked tortillas. Enjoy!

Slow Cooker Cinnamon Pecan French Toast Casserole

NGREDIENTS

  • 8 eggs

  • 2 cups milk

  • 1/4 cup maple syrup

  • 1 tbsp vanilla extract

  • 1 tsp cinnamon

  • 1/2 tsp ground nutmeg

  • 20 oz french bread, cubed

  • 3/4 cup pecans, chopped

  • Cinnamon topping

  • 4 tbsp butter

  • 1/3 cup brown sugar

  • 2 tsp cinnamon

DIRECTIONS

  • To a large bowl, add in the eggs, milk, maple syrup, vanilla, cinnamon and nutmeg. Whisk until incorporated.
  • Spray a slow cooker with non-stick spray. Place the cubed bread in the slow cooker and then place the chopped pecans on top of the cubed bread.
  • Pour the egg mixture over the bread and make sure it is all covered by the egg mixture. You might have to give it a little stir.
  • To make the cinnamon topping, combine the butter, brown sugar and cinnamon in a small bowl and stir until crumbly. Place over the top of the of french toast. Cook on low for 3-4 hours or until it has set. Serve with maple syrup and powdered sugar on top. Enjoy!

Crockpot Breakfast Potatoes

INGREDIENTS

  • 3 lbs baby red or golden potatoes

  • 1 white onion, diced

  • 1 tbsp minced garlic

  • 2 tsp seasoning salt

  • 2 tsp paprika

  • 2 tbsp butter cut into pieces

  • 2 tbsp olive oil

  • Optional: red bell pepper, diced

DIRECTIONS

  • Cut the potatoes into quarters or bite-sized pieces.
  • Spray your slow cooker with non-stick spray.
  • To the slow cooker add the potatoes, onion, optional bell pepper, garlic, seasonings, butter, and olive oil. Stir well.
  • Cover and cook on LOW for 4-5 hours or HIGH for 3 hours or until the potatoes are fork tender. Enjoy!

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