SLOW COOKER EGG CASSEROLE
Slow cooker egg casserole.
Provided by Paul Hiles
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 6h15m
Yield 12
Number Of Ingredients 10
Steps:
- Line a slow cooker with a slow cooker liner and spray with cooking spray.
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Whisk together eggs, milk, dry mustard, garlic powder, onion powder, salt, and pepper in a bowl.
- Spread 1/3 hash browns, 1/3 cooked sausage, and 1/3 Cheddar cheese into the bottom of the prepared slow cooker. Repeat layers in that order with remaining hash browns, sausage, and Cheddar cheese. Pour egg mixture on top.
- Cook on Low until eggs are set, 6 to 8 hours.
Nutrition Facts : Calories 571.3 calories, Carbohydrate 13.7 g, Cholesterol 323.2 mg, Fat 42.1 g, Fiber 0.9 g, Protein 34.1 g, SaturatedFat 19.8 g, Sodium 1146.4 mg, Sugar 2.3 g
SLOW-COOKER HASH BROWN CASSEROLE
Provided by Katie Lee Biegel
Time 6h10m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Using paper towels or a clean kitchen towel, thoroughly squeeze the excess liquid from the defrosted hash browns. Mix the hash browns, ham, onion, bell pepper and 1 cup of the Cheddar together in a slow cooker.
- Whisk together the milk, sour cream, salt, garlic powder, pepper and eggs in a medium bowl until blended. Stir in the cream cheese. Add the mixture to the slow cooker and stir to combine with the hash browns.
- Cover and cook on low for 5 hours or high for 3 hours, then sprinkle with the remaining 1 cup Cheddar. Cover and continue to cook on high for an additional 1 hour.
- Turn off the slow cooker, remove the lid and let the casserole rest for 30 minutes. Sprinkle with the scallions and serve with ketchup and hot sauce, as desired.
SLOW-COOKER OVERNIGHT BREAKFAST CASSEROLE
There's nothing better than waking up to a full breakfast made and ready to eat, especially around the holidays or when you have people staying the night. This crowd-pleaser layers hash brown potatoes, bacon, sausage, tomatoes, chiles and spices for a Southwest spin.
Provided by Food Network Kitchen
Categories main-dish
Time 8h20m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F. Spread the bacon and sausage onto a rimmed baking sheet and bake, tossing halfway through with a flat metal spatula, until their fat renders and both are golden brown, 35 to 40 minutes. Using a slotted spoon, transfer the meat to paper towels to drain and discard their fat.
- Coat the insert of a 6-quart slow cooker with cooking spray. Layer half the hash brown potatoes with half the bacon and sausage. Place the canned tomatoes and chiles in a sieve and press as much liquid out of them as possible; discard the liquid. Transfer the tomatoes and chiles to a bowl and toss with the pepper Jack cheese, red onion and 1 cup of the mozzarella. Layer half the mixture over the meats, then repeat the layering with the remaining potatoes, bacon and sausage and cheese and vegetable mixture.
- Whisk the eggs, milk, chili powder, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl, then pour over the casserole mixture. Sprinkle the top with the remaining 1 cup mozzarella, then cover and cook on low until the eggs are set and have become a custard, about 7 hours. Turn off the heat, uncover and let rest for about 10 minutes. Sprinkle with cilantro and serve with hot sauce and lime wedges.
SLOW-COOKER MEDITERRANEAN EGG CASSEROLE
Give the menu some Mediterranean flair with Slow-Cooker Mediterranean Egg Casserole. Try this delicious Slow-Cooker Mediterranean Egg Casserole today!
Provided by My Food and Family
Categories Home
Time 8h25m
Yield 10 servings
Number Of Ingredients 14
Steps:
- Line a 4-quart slow cooker with a disposable slow cooker liner and spray with cooking spray. Heat a large sauté pan over medium-high heat and cook the prosciutto slices until crisp, about 3-4 minutes. Transfer to a plate.
- Melt the butter in the same pan and cook the mushrooms and red bell peppers until softened, about 4 minutes, stirring occasionally. Pour the potatoes into the slow cooker and top with layers of half of the mushroom and bell pepper mixture, then half of the spinach, artichoke hearts and sun-dried tomatoes. Sprinkle half of the cheddar and Swiss cheese over the vegetables and repeat with the rest of the veggies, cheddar and Swiss cheeses. Top with chunks of the goat cheese.
- In a 4-cup glass measuring cup, whisk the eggs with the mustard. Whisk in the milk. Season to taste, then pour evenly over the layers of veggies and cheese. Top with the crisped prosciutto.
- Cook for 8-10 hours on low, or 4-5 hours on high or until eggs are set. Remove liner from the slow cooker and let sit for about 10 minutes then remove the liner. Slice and serve with basil leaves.
Nutrition Facts : Calories 310, Fat 19 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 195 mg, Sodium 450 mg, Carbohydrate 14 g, Fiber 3 g, Sugar 4 g, Protein 18 g
SLOW COOKER BREAKFAST CASSEROLE
Another recipe from Cooking.com Full of sausage, peppers, potatoes and eggs, this delicious slow cooker casserole is perfect for a lazy weekend breakfast or brunch with family and friends.
Provided by Bonnie G 2
Categories Breakfast
Time 3h45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Spray the insert of a 5-quart slow cooker with cooking spray.
- Heat the oil in a large nonstick skillet over medium-high heat. Add the potatoes, onion, bell pepper and 1/4 teaspoon salt. Reduce the heat to medium and cook, stirring occasionally, until the potatoes begin to brown and the vegetables are tender, about 12 minutes.
- Scatter the sausage evenly onto the bottom of the slow cooker. Top evenly with the potato mixture. Whisk together the eggs, milk and remaining 1/4 teaspoon salt in a large bowl until blended. Pour in the egg mixture. Sprinkle the cheese evenly over the egg mixture leaving a 1-inch border around the edges to prevent the egg mixture from sticking.
- Cover and cook until the eggs are set, and a knife inserted in the center comes out clean, 2 1/2-3 hours on low or 2 hours on high.
- Tip: Turkey breakfast sausage is a great alternative to higher-fat pork sausage and is equally as tasty.
Nutrition Facts : Calories 294.5, Fat 21.4, SaturatedFat 8, Cholesterol 394.4, Sodium 458.3, Carbohydrate 6, Fiber 0.8, Sugar 2, Protein 18.9
SLOW COOKER BREAKFAST CASSEROLE
Here's a breakfast casserole that is very easy on the cook. I can make it the night before and it's ready in the morning. It's the perfect recipe when I have weekend guests. -Ella Stutheit, Las Vegas, Nevada
Provided by Taste of Home
Time 7h25m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a greased 5- or 6-qt. slow cooker, layer half of the potatoes, sausage, onion, chiles and cheese. Repeat layers. In a large bowl, whisk the eggs, milk, salt and pepper; pour over top. Cover and cook on low for 7-9 hours or until eggs are set.
Nutrition Facts : Calories 272 calories, Fat 16g fat (7g saturated fat), Cholesterol 242mg cholesterol, Sodium 466mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 15g protein.
BREAKFAST CASSEROLE IN A SLOW COOKER
Cooks while you sleep! Some fun variations of this recipe: before cooking (during prep) you can add chunks of sourdough bread, diced chiles, salsa, and/or diced green onions. You can use sage or regular sausage in place of the maple sausage, if desired.
Provided by tconstantine
Categories Breakfast and Brunch Eggs
Time 6h20m
Yield 8
Number Of Ingredients 8
Steps:
- Spray the crock of a slow cooker with cooking spray. Spread hash browns to cover the bottom of the slow cooker crock.
- Whisk eggs, milk, mustard, salt, and black pepper together in a bowl.
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Spread sausage over hash browns and spread Cheddar cheese over sausage. Pour egg mixture over cheese.
- Cook on Low for 6 to 8 hours.
Nutrition Facts : Calories 640.9 calories, Carbohydrate 21.3 g, Cholesterol 375.6 mg, Fat 54 g, Fiber 1.4 g, Protein 35.7 g, SaturatedFat 22.8 g, Sodium 989.2 mg, Sugar 3.3 g
SLOW-COOKER SAUSAGE AND EGG BREAKFAST CASSEROLE
The all-American breakfast bake gets a slow-cooker makeover! This savory sausage and egg breakfast casserole is the perfect way to feed a big brunch crowd-picky eaters and all.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 4h20m
Yield 8
Number Of Ingredients 11
Steps:
- Line sides of 4- to 5-quart slow cooker with foil that has been folded into thirds; spray with cooking spray. (See tip.)
- In medium bowl, beat eggs, half-and-half, pepper flakes, salt and pepper with whisk. Reserve 3/4 cup Cheddar cheese and 2 tablespoons green onions; set aside. In small bowl, stir together remaining cheeses.
- Layer half of the potatoes, sausage, roasted peppers, remaining green onions and cheese in slow cooker. Repeat layers. Pour egg mixture over layers.
- Cover; cook on Low heat setting 4 to 5 hours or on High heat setting 2 1/2 to 3 hours or until temperature reaches 160°F in center and egg mixture is set.
- Sprinkle reserved cheese and green onions over top of casserole. Cover; cook 10 minutes longer or until cheese is melted. Remove foil before serving by loosening edges with table knife.
Nutrition Facts : Calories 410, Carbohydrate 18 g, Cholesterol 340 mg, Fat 2, Fiber 1 g, Protein 23 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 2 g, TransFat 0 g
SLOW COOKER BREAKFAST CASSEROLE
I posted this recipe to try. My family wasn't real crazy over this recipe. But I changed this recipe from what it was suppost to be. When I made this I used english muffin loaf, jimmy dean sage sausage, and eggs. I cooked this on high for 2 hours. The texture is what was off for my family it to soggy for us and I just think maybe it would still be soggy if followed as directed. I found this at Obesity Help. This recipe was posted by marylyn.
Provided by internetnut
Categories Breakfast
Time 3h15m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Spray slow cooker with fat free cooking spray.
- Place bread in slow cooker.
- Add the sausage.
- In a large bowl mix the egg and milk pour over the bread and sausage mixture top with the cheddar cheese.
- Cook on low for 3-4 hours.
Nutrition Facts : Calories 30.6, Fat 0.7, SaturatedFat 0.5, Cholesterol 2.8, Sodium 78.9, Carbohydrate 2.2, Sugar 2.1, Protein 3.7
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