Preheat a skillet over medium heat and sauté the chopped onion in olive oil until tender.
Remove from heat and let cool for 10 minutes.
In a large mixing bowl, beat the eggs until foamy and well blended.
Add the milk and beat again.
Stir in the flour, Swiss cheese, sugar, pepper, thawed corn, and chopped ham.
Mix until well combined.
Fold in the cooled sautéed onions.
Grease a 3-quart slow cooker and pour in the mixture.
Sprinkle the grated Parmesan cheese on top.
Cover and cook on high for 3–4 hours, or until the casserole is fully set.
Serve immediately while warm.
Notes / Tips / Wine Advice:
Serving Tip:For a touch of sweetness, drizzle with warmed maple syrup before serving.Wine Advice:Pair with a light Chardonnay or a fruity Riesling to complement the sweet and savory flavors.
This hearty cornbread and sausage strata is a comforting slow-cooked breakfast, perfect for starting the day with rich flavors and a soft, fluffy texture.
In a large skillet, cook the sausage with chopped onions over medium heat, stirring to break up the sausage, until fully cooked.
Drain and set aside.
In a large mixing bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt.
In a separate medium bowl, whisk together the eggs, milk, and melted butter.
Pour the egg mixture into the dry ingredients, stirring just until combined.
Spray a 2-quart slow cooker with nonstick baking spray.
Spread half of the batter into the slow cooker, then layer with half of the cooked sausage and half of the shredded cheese.
Repeat the layers with the remaining batter, sausage, and cheese.
Cover and cook on high for 2½ to 3½ hours, or until the cornbread is set and a toothpick inserted in the center comes out clean.
Spoon out portions directly from the slow cooker and serve warm.
Notes / Tips / Wine Advice:
Serving Tip:Serve with a fresh fruit salad and a drizzle of maple syrup for a sweet and savory combination.Wine Advice:Pair with a light sparkling wine or a mimosa for a delightful brunch pairing.
Place the chopped apples and pears in the bottom of a 2-quart slow cooker.
Sprinkle with lemon juice and top with granola and chopped walnuts.
In a medium mixing bowl, combine honey, puréed pears, cinnamon, salt, and melted butter.
Mix well.
Pour the mixture over the fruit and granola in the slow cooker.
Cover and cook on low for 7–9 hours, or until the apples and pears are tender and the granola has absorbed the flavors.
Serve warm, drizzling with extra honey and a splash of heavy cream if desired.
Notes / Tips / Wine Advice:
Serving Tip:Pair with yogurt or fresh fruit for a complete breakfast meal.Wine Advice:A fresh fruit smoothie or a light green tea pairs well with the granola bake.
Using 1 tablespoon of the butter, grease the inside of a 2-quart slow cooker.
Melt the remaining butter and pour it into the slow cooker.
In a large mixing bowl, beat the eggs with the flour, heavy cream, salt, and white pepper.
Stir in the shredded Swiss cheese.
Pour the egg mixture into the slow cooker and sprinkle with the grated Parmesan cheese.
Cover and cook on high for 2 to 2½ hours, stirring twice during the cooking time, until the eggs are creamy and have reached a temperature of 145°F.
Serve immediately.
Notes / Tips / Wine Advice:
Serving Tip:Serve with crispy bacon, toast, or fresh fruit for a full breakfast spread.Wine Advice:Pair with a light sparkling wine or a fresh orange juice mimosa for a perfect brunch pairing.
In a heavy skillet, heat the vegetable oil and cook the chopped garlic until crisp-tender, about 2 minutes.
Add the chopped green chile and cook for an additional 1 minute.
Stir in the milk, cream cheese, salt, pepper, and flour.
Cook over medium heat, stirring frequently, until the cream cheese is melted and the sauce is blended.
Remove from heat and let the mixture cool for 10 minutes.
Fold in the frozen hash brown potatoes and frozen corn, mixing until well combined.
Transfer the mixture to a 2-quart slow cooker and top with grated Parmesan cheese.
Cover and cook on low for 7–8 hours, or until the casserole is set and the top is golden brown.
Serve immediately.
Notes / Tips / Wine Advice:
Serving Tip:Serve with a side of fresh fruit or a green salad for a complete meal.Wine Advice:Pair with a light white wine, such as Sauvignon Blanc, or a glass of sparkling water for a refreshing balance.
Grease the inside of a 3-quart slow cooker with ½ tbsp butter.
In a medium skillet, melt the remaining ½ tbsp butter over medium heat.
Add the chopped onion and minced garlic.
Cook for about 5 minutes, stirring until tender.
Transfer to the slow cooker.
Add the sausages to the skillet and cook until browned.
Drain and add to the slow cooker.
Sprinkle half of the shredded Cheddar cheese over the sausage mixture.
In a large mixing bowl, whisk together the jalapeño (if using), eggs, salt, and pepper.
Stir in the chopped red bell pepper, then pour the mixture into the slow cooker.
Top with the remaining cheese.
Cover and cook on low for 7–8 hours, or until the eggs are fully set and the casserole is bubbly.
Serve warm.
Notes / Tips / Wine Advice:
Serving Tip:Serve with toast or a fresh fruit salad for a balanced breakfast.Wine Advice:Pairs well with a light sparkling wine or a citrusy mimosa for a brunch treat.
A homemade twist on a classic breakfast sandwich! These slow-cooked egg and bacon muffins are cheesy, flavorful, and perfect for a grab-and-go morning meal.
Remove from the skillet and drain on paper towels.
Crumble and set aside.
In a large bowl, whisk together the eggs, evaporated milk, salt, white pepper, and thyme.
Grease a 2-quart slow cooker with nonstick cooking spray.
Stir in the crumbled bacon and half of the cheese, then pour the mixture into the slow cooker.
Cover and cook on low for 6–8 hours, or until the eggs are fully set and cooked through.
Toast the English muffins in a toaster oven until lightly golden brown.
Spread butter on each toasted half.
Place one slice of cheese on half of each English muffin.
Scoop portions of the cooked egg mixture onto the cheese-covered muffins, dividing evenly.
Top with the remaining cheese slices and cover with the other muffin halves.
Serve warm and enjoy!
Notes / Tips / Wine Advice:
Serving Tip:Customize your sandwich with tomato slices, bell peppers, or a sausage patty for extra flavor.Wine Advice:Pair with a fresh orange juice mimosa or a light-bodied sparkling wine for a perfect brunch pairing.
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.
Cook the breakfast link sausage in a large skillet over medium heat until fully cooked.
Drain on paper towels and cut into 1-inch pieces.
Spray a 3½-quart slow cooker with nonstick cooking spray.
Layer the cooked sausage, cubed bread, chopped bell pepper, and shredded Swiss and Muenster cheeses in the slow cooker.
In a food processor or blender, combine the eggs, milk, cottage cheese, mustard, salt, and white pepper.
Process until smooth.
Pour the egg mixture over the ingredients in the slow cooker.
Let the casserole stand for 20 minutes.
Sprinkle the shredded Romano cheese on top.
Cover and cook on high for 2 hours.
Then reduce the heat to low and cook for another 1 to 1½ hours, or until the casserole is set.
Notes / Tips / Wine Advice:
Serving Tip:Serve with fresh fruit or a light salad for a complete and balanced breakfast.Wine Advice:Pair with a refreshing white wine like a light Chardonnay or a mimosa for a perfect brunch combination.
The night before, spray the inside of a 2-quart slow cooker with nonstick cooking spray.
In a small skillet, melt the butter over medium heat.
Add the chopped onion and garlic, cooking and stirring until tender, about 5 minutes.
Remove the onion and garlic from heat and set aside.
In a large bowl, beat the eggs with salt and pepper until well combined.
Stir in the onion mixture, salsa, and shredded pepper jack cheese.
Pour the mixture into the slow cooker, cover, and cook on low for 7–8 hours overnight.
In the morning, stir the egg mixture in the slow cooker.
Split the pita breads and fill with the egg mixture.
Top with chopped parsley and serve immediately.
Notes / Tips / Wine Advice:
Serving Tip:Pair with a side of fresh fruit or a light green salad for a complete breakfast.Wine Advice:Pair with a light mimosa or sparkling water for a refreshing start to your day.
In a large mixing bowl, combine the bread crumbs, beaten egg, brown sugar, applesauce, salt, pepper, and marjoram.
Mix well.
Stir in the sausage until thoroughly combined.
Shape the sausage mixture into rolls, each about 3 inches long and 1 inch wide.
In a large skillet, melt the butter over medium heat.
Cook the sausage rolls in batches (about 8 at a time), browning them on all sides for 5–6 minutes.
As the rolls cook, drain them on paper towels, then place them into a 3-quart slow cooker.
In a small bowl, combine the honey and chicken broth, then mix well.
Pour the honey mixture over the sausage rolls in the slow cooker.
Cover and cook on low for 8–9 hours, or until the sausage rolls are thoroughly cooked (165°F on a meat thermometer).
Remove the rolls from the slow cooker with a slotted spoon and serve warm.
Notes / Tips / Wine Advice:
Serving Tip:Serve with a side of fresh fruit or a salad for a balanced meal.Wine Advice:Pair with a light white wine like Sauvignon Blanc or a mimosa for a refreshing breakfast treat.
