SLOW COOKER EGG CASSEROLE
Slow cooker egg casserole.
Provided by Paul Hiles
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 6h15m
Yield 12
Number Of Ingredients 10
Steps:
- Line a slow cooker with a slow cooker liner and spray with cooking spray.
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Whisk together eggs, milk, dry mustard, garlic powder, onion powder, salt, and pepper in a bowl.
- Spread 1/3 hash browns, 1/3 cooked sausage, and 1/3 Cheddar cheese into the bottom of the prepared slow cooker. Repeat layers in that order with remaining hash browns, sausage, and Cheddar cheese. Pour egg mixture on top.
- Cook on Low until eggs are set, 6 to 8 hours.
Nutrition Facts : Calories 571.3 calories, Carbohydrate 13.7 g, Cholesterol 323.2 mg, Fat 42.1 g, Fiber 0.9 g, Protein 34.1 g, SaturatedFat 19.8 g, Sodium 1146.4 mg, Sugar 2.3 g
SLOW-COOKER SAUSAGE AND EGG BREAKFAST CASSEROLE
The all-American breakfast bake gets a slow-cooker makeover! This savory sausage and egg breakfast casserole is the perfect way to feed a big brunch crowd-picky eaters and all.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 4h20m
Yield 8
Number Of Ingredients 11
Steps:
- Line sides of 4- to 5-quart slow cooker with foil that has been folded into thirds; spray with cooking spray. (See tip.)
- In medium bowl, beat eggs, half-and-half, pepper flakes, salt and pepper with whisk. Reserve 3/4 cup Cheddar cheese and 2 tablespoons green onions; set aside. In small bowl, stir together remaining cheeses.
- Layer half of the potatoes, sausage, roasted peppers, remaining green onions and cheese in slow cooker. Repeat layers. Pour egg mixture over layers.
- Cover; cook on Low heat setting 4 to 5 hours or on High heat setting 2 1/2 to 3 hours or until temperature reaches 160°F in center and egg mixture is set.
- Sprinkle reserved cheese and green onions over top of casserole. Cover; cook 10 minutes longer or until cheese is melted. Remove foil before serving by loosening edges with table knife.
Nutrition Facts : Calories 410, Carbohydrate 18 g, Cholesterol 340 mg, Fat 2, Fiber 1 g, Protein 23 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 2 g, TransFat 0 g
EGG, SPINACH, AND MUSHROOM SLOW COOKER CASSEROLE
A great vegetarian breakfast entree that's simple to make the night before. You can mix the ingredients right in the slow cooker if the pot is big enough.
Provided by ajancooks
Categories Breakfast and Brunch Eggs
Time 6h15m
Yield 8
Number Of Ingredients 10
Steps:
- Mix cottage cheese, eggs, flour, onion, butter, salt, and pepper together in a bowl. Mix in Cheddar cheese, mushrooms, and spinach.
- Transfer the mixture to a slow cooker. Cook, covered, on Low until eggs are set, 6 to 8 hours.
Nutrition Facts : Calories 313.2 calories, Carbohydrate 9.1 g, Cholesterol 189.6 mg, Fat 20.1 g, Fiber 1 g, Protein 24.6 g, SaturatedFat 11.4 g, Sodium 760.3 mg, Sugar 1.4 g
SLOW-COOKER HAM AND EGG BREAKFAST CASSEROLE
Avoid the last-minute breakfast rush when hosting a crowd by using your slow cooker to make this delicious layered ham and egg bake.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 4h20m
Yield 8
Number Of Ingredients 11
Steps:
- Line sides of 4- to 5-quart slow cooker with foil that has been folded into thirds; spray with cooking spray. (See tip.)
- In medium bowl, beat eggs, half-and-half, salt, black and red pepper with whisk. Reserve 3/4 cup Cheddar cheese and 2 tablespoons green onions; set aside. In small bowl, stir together remaining cheeses.
- Layer half of the potatoes, spinach, ham, remaining green onions and cheese in slow cooker. Repeat layers. Pour egg mixture over layers.
- Cover; cook on Low heat setting 4 to 5 hours or on High heat setting 2 1/2 to 3 hours or until temperature reaches 160°F in center and egg mixture is set.
- Sprinkle reserved cheese and green onions over top of casserole. Cover; cook 10 minutes longer or until cheese is melted. Remove foil before serving by loosening edges with table knife.
Nutrition Facts : Calories 450, Carbohydrate 34 g, Cholesterol 335 mg, Fat 1, Fiber 3 g, Protein 28 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1370 mg, Sugar 3 g, TransFat 0 g
SLOW-COOKER BACON, SMOKED CHEDDAR AND EGG CASSEROLE
The classic breakfast trinity of bacon, egg and cheese gets a grown-up twist in this easy slow-cooker bake, thanks to smoked cheddar, fresh mushrooms and crushed red pepper.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 4h35m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 300°F. On large cookie sheet, spread bread cubes. Bake 20 to 30 minutes or until dry.
- Line sides of 4- to 5-quart slow cooker with foil that has been folded into thirds; spray with cooking spray. (See tip.)
- In 10-inch skillet, melt butter. Add mushrooms; cook 5 minutes, stirring occasionally, just until tender.
- In large bowl, beat eggs, half-and-half and pepper flakes with whisk. Reserve 3/4 cup cheese; set aside. Stir in remaining cheese, the bacon, bell pepper and 2 tablespoons of the parsley. Fold in bread cubes; stir to coat. Spoon mixture into slow cooker.
- Cover; cook on Low heat setting 4 to 5 hours or on High heat setting 2 to 3 hours or until temperature reaches 160°F in center and egg mixture is set.
- Sprinkle reserved cheese and remaining 2 tablespoons parsley over top. Cover; cook about 10 minutes longer or until cheese is melted. Remove foil before serving by loosening edges with table knife.
Nutrition Facts : Calories 530, Carbohydrate 30 g, Cholesterol 285 mg, Fat 2, Fiber 1 g, Protein 28 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 3 g, TransFat 1/2 g
SLOW COOKER EGG BRUNCH CASSEROLE
Great recipe for our Thanksgiving brunch. It smelled so wonderful to wake up to. Next time I'll use a slow cooker liner to make clean up even easier.
Provided by kelly
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 8h30m
Yield 10
Number Of Ingredients 11
Steps:
- Spray the inside of a slow cooker with cooking spray.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble.
- Spray a skillet with cooking spray and place over medium heat; cook and stir onion, red bell pepper, and garlic until onion is softened, about 5 minutes. Stir potatoes into onion mixture. Spoon 1/3 the potato mixture into the slow cooker; add 1/3 the bacon and 1/3 the Cheddar cheese. Repeat layering with remaining ingredients, ending with cheese.
- Whisk eggs, milk, dill, salt, and pepper together in a bowl; pour over ingredients in slow cooker.
- Cook on Low, 8 to 10 hours.
Nutrition Facts : Calories 294.4 calories, Carbohydrate 19.7 g, Cholesterol 253.4 mg, Fat 21.5 g, Fiber 1.8 g, Protein 17.6 g, SaturatedFat 9.6 g, Sodium 378.9 mg, Sugar 2.6 g
SLOW-COOKER MEDITERRANEAN EGG CASSEROLE
Give the menu some Mediterranean flair with Slow-Cooker Mediterranean Egg Casserole. Try this delicious Slow-Cooker Mediterranean Egg Casserole today!
Provided by My Food and Family
Categories Home
Time 8h25m
Yield 10 servings
Number Of Ingredients 14
Steps:
- Line a 4-quart slow cooker with a disposable slow cooker liner and spray with cooking spray. Heat a large sauté pan over medium-high heat and cook the prosciutto slices until crisp, about 3-4 minutes. Transfer to a plate.
- Melt the butter in the same pan and cook the mushrooms and red bell peppers until softened, about 4 minutes, stirring occasionally. Pour the potatoes into the slow cooker and top with layers of half of the mushroom and bell pepper mixture, then half of the spinach, artichoke hearts and sun-dried tomatoes. Sprinkle half of the cheddar and Swiss cheese over the vegetables and repeat with the rest of the veggies, cheddar and Swiss cheeses. Top with chunks of the goat cheese.
- In a 4-cup glass measuring cup, whisk the eggs with the mustard. Whisk in the milk. Season to taste, then pour evenly over the layers of veggies and cheese. Top with the crisped prosciutto.
- Cook for 8-10 hours on low, or 4-5 hours on high or until eggs are set. Remove liner from the slow cooker and let sit for about 10 minutes then remove the liner. Slice and serve with basil leaves.
Nutrition Facts : Calories 310, Fat 19 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 195 mg, Sodium 450 mg, Carbohydrate 14 g, Fiber 3 g, Sugar 4 g, Protein 18 g
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