Breakfast in a Slow Cooker

Breakfast in a Slow Cooker
By Amy Hunt

Slow Cookers are not just for the dinner table. They can be used at night to make awesome hot breakfasts. Simply fill your cooker before you go to bed and your breakfast will be ready when you rise in the morning. This is great when you have company over, for the Holidays, or just a busy day planned.

Crockpot Egg Casserole

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 10-12 hours, until casserole is set and eggs are thoroughly cooked. Serves 12.

Deluxe Slow Cooker Oatmeal

1 C quick cooking oats
2 C milk
1/4 C brown sugar
1 T butter - melted
1/4 tsp. Salt
1/2 tsp. Cinnamon
1 C finely chopped apple
1/2 C raisins and/or dates
1/2 C chopped walnuts or almonds

Grease the inside of slow cooker. Throw all ingredients inside slow cooker and mix well. Cover and cook on low for 8 to 9 hours. Stir before serving.

Great served with milk.

Southwestern Crockpot Breakfast

18 eggs
1 small can green Ortega chilis
1 lb. cooked breakfast sausage
2 and 1/2 cups grated Monterey Jack or Pepper Jack cheese
1 med. onion -- diced
1 green pepper -- diced
1 tsp. butter

Grease entire slow cooker with butter -- just the inside. :) Starting with sausage, layer meat, chilis, onions, peppers and cheese, repeating the layering process until all ingredients are used and ending with a layer of cheese.

Beat eggs, then pour over mixture in the slow cooker. Cover and cook on low for 7 to 8 hours. Serve with sour cream or fresh salsa.

* DVO welcomes your kitchen hints and cooking or nutrition questions! Email us and we'll post your hints and Q/A's in upcoming newsletters! *