Tuesday, January 20, 2015

Eggcellent Start to the Day

Slow cookers are one of my favorite kitchen appliances. Have you ever used your slow cooker to make breakfast?  It's life changing. This breakfast casserole was everything that I dreamed it would be and will quickly be making its way into your breakfast rotation.  It reheats beautifully, making it perfect for leftovers during the work week.  Planning breakfast for dinner?  Set this up and let it cook while you're at work.

If my kitchen walls could talk:  Feel free to leave out the bacon to make this a vegetarian option.  Saute onions in a saucepan and throw them in to add warmth and flavor to this dish. Depending on the size of your slow cooker, the potatoes may not all fit. I removed about a half a cup from the top prior to pouring the eggs in the last step. Add salt/pepper based on your personal preference; I used about 1/4 tsp of each.



Overnight Breakfast Casserole,  adapted from According to Elle

Ingredients

2 tbsp olive oil
28 oz shredded potatoes, frozen
6 slices bacon, cooked
1/4 cup green onions, diced
8 oz sharp cheddar, shredded
1/2 cup 1% milk
12 eggs
salt/pepper

1. Add olive oil to slow cooker. Lightly grease sides of slow cooker. Layer half of potatoes into the bottom of the slow cooker. Top with half of the bacon, green onions and cheddar. Top with remaining potatoes.  Slow cooker will appear very full, eggs will fill in spaces.
2. In a small bowl, beat milk, eggs, salt/pepper.  Pour egg mixture into slow cooker.  Top with remaining bacon, cheese and green onions.
4. Cook overnight on low for 8 hours.

Have you ever made breakfast in the slow cooker? 

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