ALL-IN-ONE SLOW-COOKER BREAKFAST
Let your slow cooker do the work and don't worry about adding sides because this dish already has everything-hash browns, sausage, cheese and eggs. Just sip your coffee, cut up some fresh fruit, and breakfast (or brunch) is served. -Debbie Glasscock, Conway, Arkansas
Provided by Taste of Home
Time 3h20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook sausage, onion and green onions over medium heat until sausage is no longer pink and onions are tender, 6-8 minutes, breaking up sausage into crumbles; drain. Transfer to a greased 5- or 6-qt. slow cooker. Stir in hash browns, cheese, soup and sour cream until blended., Cook, covered, on high 2-1/2 hours. With the back of a spoon, make 6 wells in potato mixture. Break an egg in each well. Sprinkle eggs with pepper. Cover and cook until egg whites are completely set and yolks begin to thicken but are not hard, 30-35 minutes longer. Sprinkle with parsley. If desired, serve with salsa and additional sour cream.
Nutrition Facts : Calories 654 calories, Fat 44g fat (19g saturated fat), Cholesterol 276mg cholesterol, Sodium 1194mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 3g fiber), Protein 29g protein.
SIMPLE ALL IN ONE BREAKFAST
This is a great camping or campfire recipe. I also make this at home as I had this breakfast at an old time family run restaurant. I couldn't get the recipe but this tastes close and DH said it is great. You can sub in ingredients that you normally would use or follow the recipe. I like the versatility. I have made it several ways now so will list some varied ingredients at the end. This is an easy recipe to make into a 1 person or 10 person recipe. I imagine it could also be made larger but I have yet to do more than 10 guests for breakfast since making this.
Provided by Chef1MOM-Connie
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl whisk eggs, milk, and cayenne and black peppers together.
- In the meantime--In heated and oiled (medium heat) skillet put potatoes, green peppers and onions and let warm about 5 minutes.
- Pour egg mixture over potatoes and let cook a minute or two til beginning to set. Fold over eggs ( a soft scramble).
- Add in cheese, I just sprinkle over top, Let melt over egg mixture and then fold over a time or two.
- Put onto warmed plates and serve with salsa.
- OPTIONS:.
- diced ham, cooked sausage, leftover steak or chicken, polish or italian sausage, any leftover meat can be used.
- Broccolli, asparagus, baked beans, red beans, tomatoes diced no juice though,
- The sky is the limit.
Nutrition Facts : Calories 338.1, Fat 17.7, SaturatedFat 8.2, Cholesterol 394.4, Sodium 437.1, Carbohydrate 23.3, Fiber 3, Sugar 3.5, Protein 21.4
ALL-IN-ONE BREAKFAST
An easy make ahead strata from my favorite new casserole cookbook. This recipe uses english muffins for the base instead of slices of bread.
Provided by lauralie41
Categories Breakfast
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- In the bottom of a greased 3 quart rectangular baking dish, arrange muffin halves in the bottom. Overlap muffins as neccesary to make them fit well; set aside.
- Using a large skillet, cook sausage until brown, drain.
- In a large bowl whisk the eggs. Add sausage, sour cream, and chilies and mix until well combined.
- Pour egg mixture over the muffins and press lightly to thoroughly moisten the muffins.
- Sprinkle with cheese, cover with plastic wrap, and refrigerate overnight.
- Bake in a 375 degree oven uncovered for 35 to 40 minutes or until set.
- Let stand for 10 minutes before serving. Prep and cook time does not include chilling time.
Nutrition Facts : Calories 333.2, Fat 20.6, SaturatedFat 9.3, Cholesterol 265.7, Sodium 413.4, Carbohydrate 14.5, Fiber 1.1, Sugar 1.8, Protein 21.6
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