Throughout the school year, parents may have a rough time of getting the kids up, dressed, fed, and out the door in time to catch the bus or carpool. Why not take advantage of these easy recipes the night before, and then wake up to a hot, mouthwatering breakfast casserole?
Slow Cooker Breakfast Casserole Recipe:
8 eggs or egg substitute
2 green or red bell peppers
1 package of deli ham
1 package of shredded cheddar cheese (or your favorite cheese blend)
1-2 small jars of mushrooms (optional)
1 package of refrigerated or frozen hash browns
Fresh fruit (to be served on the side)
1. Spray your slow cooker with a non stick cooking spray.
2. Slice the ham into bite size pieces or strips.
3. Seed and slice the bell peppers.
4. In a large bowl, combine the eggs, ham, cheese, mushrooms, and bell
5. Place a thin layer of hash browns in your slow cooker.
6. Pour a layer of egg mixture of hash browns.
7. Add remaining hash browns.
8. Top with remaining egg mixture.
9. Cook on low eight to ten hours.
Tips for this recipe:
You can easily adapt this recipe by adding browned sausage in place of
the ham. Simply brown the sausage (use turkey sausage for a lower fat and calorie content), and then add to the egg mixture.
Experimenting with different types of cheeses, peppers, and mushrooms
is a great way to get your kids excited about items outside of the snack isle. This recipe is so versatile, so you cant go wrong in trying out variations of the ingredients.
Slow cookers come in all sizes. The smaller sizes are excellent for trying out recipes similar to the ones above. For example, the next time you are using some of the ingredients in another recipe, save any leftovers that might apply. Simply place leftover eggs, ham, etc., in the fridge. The next time you are at the store, purchase any extra ingredients, such as the hash browns or bell peppers. Since you are using a small slow cooker, the remaining hash browns can be frozen for a later use.
Make sure your slow cooker insert is not cracked or worn.