recipes

Hash Brown Potato Bake

Hash Brown Potato Bake

This delicious breakfast bake doesn’t use any eggs. A cream cheese sauce binds and flavors the potato and vegetable mixture.
Portions:4
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Equipment

Ingredients

  • 1 tablespoon vegetable oil
  • 1 clove garlic chopped
  • 1 green chile chopped
  • ½ cup milk
  • 1 3-ounce package cream cheese
  • ½ teaspoon salt
  • teaspoon white pepper
  • 1 tablespoon flour
  • 3 cups frozen hash brown potatoes
  • 1 cup frozen corn
  • ¼ cup grated Parmesan cheese

Instructions

  • This delicious breakfast bake doesn’t use any eggs.
  • A cream cheese sauce binds and flavors the potato and vegetable mixture.
  • In heavy skillet, heat oil and cook garlic until crisp-tender, about 2 minutes.
  • Add green chile, cook and stir for 1 minute, then add milk, cream cheese, salt, pepper, and flour.
  • Cook and stir over medium heat until cream cheese is melted and sauce is blended.
  • Remove from heat and let cool for 10 minutes.
  • Fold in frozen potatoes and frozen corn.
  • Place in 2-quart slowcooker and top with Parmesan cheese.
  • Cover and cook on low for7–8 hours or until set and browned on top.
  • Serve immediately.

Notes / Tips / Wine Advice:

Frozen Hash Brown Potatoes

Look for different types of hash brown potatoes; some come
packaged with vegetables like onions and peppers. Regular
hash potatoes are shredded, while Southern potatoes are cut
into small cubes. Most slow cooker recipes using hash potatoes
call for frozen potatoes, right out of the bag.

Nutritional Information

Calories: 495.33 kcal | Protein: 9.69 g | Fat: 25.23 g
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Course Breakfast / Crockpot

Sausage Breakfast Casserole

Sausage Breakfast Casserole

This hearty casserole is slightly spicy with the jalapeño pepper. If you don’t like spicy foods in the morning, just leave it out.
Portions:6
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Equipment

Ingredients

  • 1 tablespoon butter
  • 1 onion chopped
  • 2 cloves garlic minced
  • 8 ounces skinless breakfast sausages
  • 1 cup shredded Cheddar cheese divided
  • 1 jalapeño minced
  • 10 eggs
  • ½ teaspoon salt
  • teaspoon pepper
  • 1 red bell pepper chopped

Instructions

  • Grease inside of slow cooker with½ tablespoon butter.
  • In medium skillet, melt ½ tablespoon butter over medium heat.
  • Add onion and garlic; cook and stir until tender, about 5 minutes.
  • Remove onion and garlic to 3-quart slow cooker.
  • Add sausages to skillet; cook and stir until browned.
  • Drain well and add to slow cooker; top with half of cheese.
  • In large bowl, combine jalapeño, eggs, salt, and pepper and beat well.
  • Stir in red bell pepper and pour into slow cooker.
  • Top with rest of cheese.
  • Cover and cook on low for 7–8 hours or until eggs are set and casserole is bubbly.
  • Serve immediately.

Nutritional Information

Calories: 345.17 kcal | Protein: 21.39 g | Fat: 22.58 g
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Course Breakfast / Cheese / Crockpot / Meat

Egg Muffin Sandwiches

Egg Muffin Sandwiches

You could substitute homemade biscuits or pita breads for the English muffins if you’d like.
Portions:4
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Equipment

Ingredients

  • 4 slices bacon
  • 8 eggs
  • cup evaporated milk
  • ¼ teaspoon salt
  • teaspoon white pepper
  • ½ teaspoon dried thyme leaves
  • 2 tablespoons butter
  • 6 English muffins split
  • 6 slices American cheese unwrapped

Instructions

  • In heavy skillet, cook bacon until crisp; remove from skillet and drain on paper towels.
  • Crumble bacon and set aside.
  • In large bowl, beat eggs with milk and seasonings.
  • Grease a 2- quart slow cooker with nonstick cooking spray.
  • Stir cheese and crumbled bacon into eggs and pour into slow cooker.
  • Cover and cook on low for 6–8 hours or until eggs are set and thoroughly cooked.
  • Spread butter on split sides of English muffins and toast in toaster oven until light golden brown.
  • Place one slice American cheese on half of each English muffin.
  • Top with egg mixture, dividing evenly among muffins.
  • Top egg mixture with remaining cheese slices and cover with remaining English muffin halves.
  • Serve immediately.

Notes / Tips / Wine Advice:

Fast-Food Breakfast Sandwiches

This recipe is similar to fast-food breakfast sandwiches, but it
costs a lot less and it’s better for you. You could add tomato,
green bell pepper, or different kinds of cheese to make the
sandwich your own. Or cook some pork sausage and use that
instead of bacon. They’re perfect for breakfast on the run.

Nutritional Information

Calories: 414.93 kcal | Protein: 22.69 g | Fat: 20.2 g
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Course Bread / Breakfast / Cheese / Crockpot / Eggs

Breakfast Casserole

Breakfast Casserole

The combination of textures, flavors, and colors in this rich and hearty casserole is just wonderful. Serve with some fresh fruit for a complete breakfast.
Portions:5
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Equipment

Ingredients

  • ½ pound breakfast link sausage
  • 5 slices cracked wheat bread cubed
  • 1 red bell pepper chopped
  • ½ cup shredded Swiss cheese
  • ½ cup shredded Muenster cheese
  • 4 eggs
  • ½ cup whole milk
  • ½ cup small-curd cottage cheese
  • 1 tablespoon yellow mustard
  • ½ teaspoon salt
  • teaspoon white pepper
  • ¼ cup shredded Romano cheese

Instructions

  • Cook the link sausage until done in large skillet over medium heat.
  • Drain on paper towels, then cut into 1-inch pieces.
  • Spray a 3½- quart slow cooker with nonstick cooking spray.
  • Layer sausage pieces, bread, bell pepper, and Swiss and Muenster cheeses in slow cooker.
  • In food processor or blender, combine eggs, milk, cottage cheese, mustard, salt, and white pepper.
  • Process or blend until smooth.
  • Pour into slow cooker. Let stand for 20 minutes.
  • Sprinkle with Romano cheese; cover.
  • Cook on high for 2 hours, then reduce heat to low and cook for another 1 to 1½ hours or until casserole is set.

Nutritional Information

Calories: 398.48 kcal | Protein: 25.21 g | Fat: 22.18 g
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Course Breakfast / Cheese / Crockpot

Breakfast Pitas

Breakfast Pitas

The spicy filling for these pitas cooks all night in the slow cooker, so when you get up, just fill pita breads and go!
Portions:4 servings
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Equipment

Ingredients

  • 2 tablespoons butter
  • 1 onion chopped
  • 2 cloves garlic chopped
  • 8 eggs beaten
  • ½ teaspoon salt
  • teaspoon pepper
  • ½ cup salsa
  • 1 cup shredded pepper jack cheese
  • 4 pita breads
  • 2 tablespoons chopped parsley

Instructions

  • The night before, spray 2-quart slow cooker with nonstick cooking spray.
  • In small skillet, melt butter over medium heat.
  • Add onion and garlic; cook and stir until tender, about 5 minutes.
  • Remove from heat.
  • In large bowl, combine eggs, salt, and pepper and beat well.
  • Stir in onion mixture, salsa, and cheese.
  • Pour into slow cooker.
  • Cover and cook on low for 7–8 hours.
  • In the morning, stir mixture in slow cooker.
  • Split pita breads and fill with egg mixture; top with parsley and serve immediately.

Notes / Tips / Wine Advice:

Pita Breads

Pita breads are available in plain and whole wheat. The whole
wheat pitas are usually a bit more expensive, but you get more
fiber and B vitamins. Either type will work in just about any
recipe. Pita breads freeze really well, so when they go on sale,
buy some, repackage, and freeze up to 3 months.

Nutritional Information

Calories: 399.31 kcal | Protein: 22.75 g | Fat: 24.71 g
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Course Bread / Breakfast / Crockpot

Sausage Rolls

Sausage Rolls

These sausage rolls are like meatballs, but shaped like sausages, and flavored for breakfast. They are slightly spicy and very pleasing.
Portions:8 servings
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Equipment

Ingredients

  • ¾ cup soft bread crumbs
  • 1 egg beaten
  • ¼ cup brown sugar
  • ¼ cup applesauce
  • ½ teaspoon salt
  • teaspoon pepper
  • ½ teaspoon dried marjoram leaves
  • 1½- pounds mild bulk pork sausage
  • 2 tablespoons butter
  • ¼ cup honey
  • ¼ cup chicken broth

Instructions

  • In large bowl, combine crumbs, egg, brown sugar, applesauce, salt, pepper, and marjoram.
  • Mix well. Stir in sausage.
  • Shape into rolls 3” × 1”.In large skillet, melt butter over medium heat.
  • Add sausage rolls, about 8 at a time, and cook until browned on all sides, about 5–6 minutes.
  • As rolls cook, drain on paper towels, then place into 3-quart slow cooker.
  • In small bowl, combine honey and chicken broth and mix well.
  • Pour over sausage rolls in slow cooker.
  • Cover slow cooker and cook on low for 8–9 hours or until sausage rolls are thoroughly cooked, to 165°F on a meat thermometer.
  • Remove from slow cooker with slotted spoon to serve.

Nutritional Information

Calories: 360.9 kcal | Protein: 14.35 g | Fat: 20.91 g
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Course Breakfast / Crockpot

Bacon Sweet Potato Hash

Bacon Sweet Potato Hash

Hash recipes usually use leftover russet potatoes, but this one is different. Sweet potatoes add great flavor and nutrition to the recipe.
Portions:4 servings
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Equipment

Ingredients

  • 4 slices bacon
  • 1 onion chopped
  • 3 sweet potatoes peeled
  • cup brown sugar
  • ¼ cup orange juice
  • ¼ cup applesauce
  • 3 tablespoons butter melted
  • ½ teaspoon salt
  • teaspoon pepper
  • ¼ cup chopped pecans

Instructions

  • In large skillet, cook bacon until crisp; drain on paper towels, crumble, cover, and refrigerate.
  • Drain all but 2 tablespoons drippings from skillet.
  • Add onion; cook and stir for 5 minutes, until onion softens, stirring to loosen brown bits from skillet.
  • Cut sweet potatoes into 1-inch cubes.
  • Combine potatoes and onions in 4-quart slow cooker; stir to mix.
  • In small bowl, combine all remaining ingredients except pecans and stir well.
  • Pour into slow cooker. Cover and cook on low for 8–9 hours or until potatoes are tender.
  • Stir in reserved bacon and the pecans; cover and cook for 30 minutes longer.
  • If desired, you can place a fried egg on top of each serving of hash.

Notes / Tips / Wine Advice:

Sweet Potatoes

Sweet potatoes aren’t yams, and yams aren’t sweet potatoes.
The orange potatoes we buy in the supermarket are related to
morning glories, while the larger yams, with white starchy flesh,
are related to lilies. Sweet potatoes are full of Vitamin A and
have a wonderful soft, tender texture when slow cooked.

Nutritional Information

Calories: 338.52 kcal | Protein: 5.8 g | Fat: 14.92 g
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Course Breakfast / Crockpot / Meat / Pork

Spinach, Cheese, and Egg Casserole

Spinach, Cheese, and Egg Casserole

Cottage cheese and cream cheese make a creamy filling for this delicious breakfast casserole.
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Equipment

Ingredients

  • 1 16-ounce bag frozen cut leaf spinach
  • 2 cups cottage cheese
  • 1 3-ounce package cream cheese
  • 1 cup shredded Cheddar cheese divided
  • 4 eggs beaten
  • ¼ cup flour
  • ½ teaspoon salt
  • ½ teaspoon dried basil leaves
  • teaspoon pepper
  • 4 tablespoons butter melted
  • 1 tablespoon chopped parsley

Instructions

  • Thaw spinach and drain well; place in large bowl .
  • In food processor, combine cottage cheese with cream cheese; process or blend until smooth.
  • Add to spinach along with cup Cheddar cheese.
  • In small bowl, beat eggs, flour, salt, basil, pepper, and butter and mix well.
  • Stir into spinach mixture.
  • Pour into 3-quart slow cooker.
  • Cover and cook on low for 5–6 hours or until mixture is set. Sprinkle with ¼ cup
  • Cheddar cheese and parsley; cover, and let stand until cheese is melted.
  • Serve immediately.

Nutritional Information

Calories: 303.72 kcal | Protein: 22.88 g | Fat: 19.12 g
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Course Breakfast / Cheese / Crockpot

Slow-Cooker Fruity Oatmeal

Slow-Cooker Fruity Oatmeal

You can warm leftover oatmeal in the microwave to serve it again. Substitute your favorite dried fruit, like raisins or dried cranberries, for the dried fruit bits if you’d like.
Portions:8 servings
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Ingredients

  • 2 cups steel-cut oats
  • 5 cups water
  • 1½ cups orange juice
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 2 apples peeled and chopped
  • ½ cup dried fruit bits
  • ½ cup brown sugar
  • ½ cup half-and-half
  • 1 cup granola

Instructions

  • The night before you want to eat, toast oats over low heat in small saucepan for 5–8 minutes, stirring frequently until light golden brown.
  • Place in 3-quart slow cooker.
  • Add remaining ingredients except half-and-half and granola.
  • Stir well.
  • Cover and cook on low for 7–9 hours.
  • In the morning, stir in the half-and-half and cook for 10 minutes longer.
  • Sprinkle with granola and serve.

Notes / Tips / Wine Advice:

Steel-Cut Oats

Steel-cut oats are whole oat grains, or groats, that have been
sliced into pieces. They stand up very well to the long cooking
time of the slow cooker. You can also cook them on the
stovetop. Use 4 cups liquid for 1 cup of oats, and simmer over
medium-low heat for 40–50 minutes, stirring occasionally.

Nutritional Information

Calories: 304.12 kcal | Protein: 6.62 g | Fat: 8.11 g
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Course Breakfast / Crockpot

Hash Brown Casserole

Hash Brown Casserole

You could add cooked bacon or breakfast sausage to this excellent casserole if you’d like.
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Ingredients

  • 1 tablespoon butter
  • 1 onion chopped
  • 2 cloves garlic minced
  • 6 cups frozen hash brown potatoes
  • ¾ cup shredded mozzarella cheese
  • 6 eggs
  • ½ teaspoon dried thyme leaves
  • ½ teaspoon salt
  • teaspoon pepper
  • 1 5-ounce can evaporated milk
  • ½ cup shredded Cheddar cheese
  • 2 tablespoons chopped parsley

Instructions

  • Spray inside of 3½-quart slow cooker with nonstick cooking spray.
  • In skillet, melt butter over medium heat.
  • Add onion and garlic; cook and stir until crisp-tender.
  • Let cool about 10 minutes.
  • Place of the frozen hash brown potatoes in the slow cooker.
  • Add of onion mixture and of the mozzarella cheese.
  • Repeat layers, ending with the cheese.
  • In medium bowl, beat eggs, seasonings, and milk until blended.
  • Pour over the ingredients in the slow cooker, cover and turn on low.
  • Cook for 10–12 hours, until set.
  • Sprinkle with Cheddar cheese and parsley; let stand until cheese melts, then serve.

Nutritional Information

Calories: 626.74 kcal | Protein: 18.98 g | Fat: 30.37 g
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Course Breakfast / Cheese / Crockpot