Monday, November 15, 2010

Slow Cooker Breakfast

Use your imagination when making this recipe. Try Canadian bacon instead of ham. Use Havarti or Swiss cheese instead of Cheddar. Add some minced jalapeno peppers if you like hot foods. Then enjoy!
Prep Time: 25 minutes

Cook Time: 9 hours
Total Time: 9 hours, 25 minutes

•32 oz. bag frozen hash brown potatoes
•1 lb. cooked ham, cubed
•1 onion, chopped
•1 green bell pepper, chopped
•1 Tbsp. olive oil
•1-1/2 cups shredded Cheddar cheese
•12 eggs
•1 cup whole milk
•1/2 tsp. salt
•1/2 tsp. pepper
Spray inside of slow cooker with nonstick cooking spray. In small skillet, cook onion and green pepper in olive oil until crisp tender. Let cool about 10 minutes. Place one third of the frozen hash brown potatoes in the slow cooker. Add one third of the ham, onion, green pepper and cheese. Repeat layers, ending with the cheese.
In a large bowl, beat the eggs, milk and seasonings until well mixed. Pour over the ingredients in the slow cooker, cover and turn on low. Cook for 8-10 hours, until casserole is set and eggs are thoroughly cooked. Serves 12

If you have a new hotter cooking crockpot, you'll need to check this after 6 hours. It will probably be done after 7 hours. The eggs should reach a temperature of 160 degrees F.

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