Tag: Breakfast

Slow Cooker Breakfast Casserole

Slow Cooker Breakfast Casserole Prep Time: 15 minutes Cooking Time: 7-8 hours Serves: 8 Ingredients:

  • 10 slices bacon
  • 1 medium cauliflower, cut into florets
  • ½ pound Italian sausage, removed from casing and crumbled
  • 3 bell peppers, diced
  • 1 medium red onion, diced
  • 12 eggs
  • ¼ cup sour cream
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup cheddar cheese, grated

Instructions:

  1. In a large skillet, cook the bacon over medium-high heat, about 5-10 minutes.
  2. Remove from heat and crumble, reserving the bacon fat in the pan.
  3. Use a paper towel to wipe the bacon fat onto the inside of the slow cooker bowl to prevent sticking.
  4. Layer half the casserole ingredients into the slow cooker as follows: cauliflower florets, bacon, sausage, peppers, onion. Repeat to form two even layers, ending with onion.
  5. In a large bowl, whisk together the eggs, sour cream, salt, and pepper. Pour over the ingredients in the slow cooker.
  6. Top with cheese.
  7. Cover and cook for 2.5 hours on HIGH or 8 hours on LOW.
slow-cooker-breakfast-caserole
https://www.warriormade.com/content/diet/slow-cooker-breakfast-caserole/

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Ham Strata

Ingredients

  • 1 teaspoon olive oil
  • 2 medium onions, quartered and sliced
  • 3/4 cup julienned green pepper
  • 3/4 cup julienned sweet red pepper
  • 1 loaf (1 pound) French bread, cut into 1/2-inch cubes
  • 1-1/2 cups cubed fully cooked ham (3/4 pound)
  • 1 cup shredded Monterey Jack cheese
  • 6 large eggs
  • 2 cups 2% milk
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt

Directions

  • In a large skillet, heat oil over medium-high heat; saute onions and peppers until tender. In a greased 13×9-in. baking dish, layer half of each of the following: bread cubes, onion mixture, ham and cheese. Repeat layers.
  • Whisk together eggs, milk, pepper and salt; pour over layers. Refrigerate, covered, overnight.
  • Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, until a knife inserted in the center comes out clean, 30-35 minutes.
Nutrition Facts

1 piece: 393 calories, 16g fat (7g saturated fat), 203mg cholesterol, 1338mg sodium, 38g carbohydrate (7g sugars, 3g fiber), 23g protein. Originally published as Colorful Ham Strata in Quick Cooking January/February 2003

Colorful Ham Strata

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Raspberry and Banana Breakfast Tacos

Raspberry-Banana Breakfast Tacos

Ingredients

  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 large egg, room temperature
  • 1 cup 2% milk
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 1/3 cup cream cheese, softened
  • 3 tablespoons vanilla yogurt
  • 1 small banana, sliced
  • 1 cup fresh raspberries

Directions

  • Whisk together flours, sugar, baking powder, cinnamon and salt. Combine egg, milk and canola oil and vanilla; stir into dry ingredients just until moistened.
  • Preheat griddle over medium heat. Lightly grease griddle. Pour batter by 1/2 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown.
  • Meanwhile, beat together cream cheese and yogurt. Spread over pancakes; top with banana and raspberries. Fold edges over filling.
Nutrition Facts

1 taco: 429 calories, 17g fat (6g saturated fat), 71mg cholesterol, 651mg sodium, 59g carbohydrate (19g sugars, 6g fiber), 11g protein. Originally published as Fresh Strawberry Breakfast Taco in Taste of Home April/May 2019

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Slow Cooker Breakfast( Keto)

slow cooker breakfast

Mom’s Slow Cooker Breakfast Bake

Servings: 12

Prep Time: 15 minutes | Cook Time: 2 hours | Total Time: 2 hours 15 minutes

Nutritional Facts: 2g Net Carbs| 518 Calories | 40g Fat | 2g Carbs | 34g Protein | 0g Fiber

Ingredients:

  • 2 lbs. ground sausage
  • 4 cups cheddar cheese
  • 12 large eggs
  • ½ cup chopped sweet red pepper
  • ½ cup chopped onion
  • 1 tsp salt
  • ½ cup heavy cream
  • ½ tsp freshly ground black pepper
  • 1 package of bacon

Steps:

  1. In a skillet, cook bacon to crisp, cool, then crumble and set aside.
  2. Using the same skillet with the bacon grease, sizzle chopped red peppers and onions for about 3 minutes. Then add sausage to skillet with veggies and brown into crumbles.
  3. In a large bowl, combine eggs, heavy cream, salt, and pepper. Scramble.
  4. In a slow cooker, add sausage mixture to the bottom.
  5. Then top with 2 cups of cheese.
  6. Then top with bacon.
  7. Then top with egg mixture.
  8. Then top with 2 cups of cheese once more.
  9. Cook on high for at least 2 hours or until middle reaches 160 degrees Fahrenheit. Serve and enjoy.        

https://www.wickedstuffed.com/author/admin/

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Breakfast Egg Muffins

Breakfast Egg Muffins 3 Ways Prep Time 15 mins Cook Time 20 mins Total Time 35 mins  

Breakfast Egg Muffins 3 Ways are low carb, filling and quick to grab while running out of the door! Spinach Tomato & Mozzarella, Bacon & Cheddar AND Garlic Mushroom & Peppers! Protein packed eggs muffins are just like mini frittatas, can be cooked ahead of time and refrigerated for when you need them to grab and go! Course: Breakfast Cuisine: American Servings: 12 muffins (cups) Calories: 82 kcal Author: Karina

Ingredients BASE:

  • 12 large eggs
  • 2 tablespoons finely chopped onion, (red, white or yellow/brown)
  • Salt and pepper, to taste

TOMATO SPINACH MOZZARELLA:

  • 1/4 cup fresh spinach, roughly chopped
  • 8 grape or cherry tomatoes, halved
  • 1/4 cup shredded mozzarella cheese

BACON CHEDDAR:

  • 1/4 cup cooked bacon, chopped
  • 1/4 cup shredded cheddar cheese

GARLIC MUSHROOM PEPPER:

  • 1/4 cup sliced brown mushrooms
  • 1/4 cup red bell pepper, (capsicum), diced
  • 1 tablespoon fresh chopped parsley
  • 1/4 teaspoon garlic powder or 1/3 teaspoon minced garlic

Instructions

  1. Preheat oven to 350°F | 180°C. Lightly spray a 12-cup capacity muffin tin with nonstick oil spray.
  2. In a large bowl, whisk together eggs and onion. Season with salt and pepper, to taste.
  3. Add egg mixture halfway up into each tin of a greased muffin tin.
  4. Divide the three topping combinations into 4 muffin cups each.
  5. Bake for 20 minutes.
  6. Serve OR store in an airtight container in the refrigerator for up to 4 days and reheat when ready to serve.
  7. Enjoy!

Nutrition Facts Breakfast Egg Muffins 3 Ways Amount Per Serving Calories 82 Calories from Fat 45 % Daily Value*Total Fat 5g 8% Saturated Fat 2g 10%Cholesterol 168mg 56%Sodium 97mg 4%Potassium 103mg 3%Total Carbohydrates 1g 0%Protein 6g 12% Vitamin A 11.1% Vitamin C 7.6% Calcium 5.5% Iron 4.7% * Percent Daily Values are based on a 2000 calorie diet.

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Homemade Breakfast Sausage/Recipe Share

Breakfast Sausage

 

Ingredients

 

8 oz ground chicken (220g)

 

8 oz ground pork (220g)

 

1 tsp sage

 

1/2 tsp salt, thyme, black pepper

 

1/4 tsp celery seed, garlic powder, nutmeg, onion powder, paprika

 

1/8 tsp cayenne pepper

Instructions

Mix all of the ingredients in a bowl and knead with your hands.

 

Make six burger, wrap them in saran wrap and freeze them.

 

6 Servings

 

Nutrition FactsServings: 6Amount per servingCalories179% Daily Value*Total Fat 10.4g13%Saturated Fat 3.6g18%Cholesterol 67mg22%Sodium 252mg11%Total Carbohydrate 0.1g0%Dietary Fiber 0.1g0%Total Sugars 0gProtein 20.1gVitamin D 0mcg0%Calcium 17mg1%Iron 1mg5%Potassium 225mg5%

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Chocolate Chip Zucchini Bread Waffles/recipe share

 

 

Chocolate-Chip-Zucchini-Bread-Waffles-1

Chocolate Chip Zucchini Bread Waffles

Ingredients
• 3 large eggs
• 2 cups grated zucchini, unpeeled (about 2 small)
• 1.5 cups cassava flour
• 1/3 cup finely diced pitted dates
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• a pinch or two of nutmeg
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 4 tablespoons softened butter or ghee
• 1/3 cup raw honey
• 1/2 cup chopped pecans
• 2 ounces chopped 72% dark chocolate

Directions
Preheat your waffle iron.
Whisk eggs until frothy. Add remaining ingredients except for the pecans and dark chocolate. Fold them into the already blended batter at the end. This “batter” is not runny like traditional waffle batters.
Scoop three ice cream scoops of batter per waffle. Let cook for 2-3 minutes depending on how hot your waffle iron gets and whether it is a shallow waffle or a Belgium waffle. The waffle should have a light-medium browning.
Serve with pure maple syrup and a refreshing SUNRISE SMOOTHIE!
Enjoy!

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Slow Cooker Frittata Provencal/Recipe Share

Slow-Cooker-Frittata-Provencal_EXPS_LSBZ18_175023_D01_18_3b-2-696x696.jpgIngredients

  • 1/2 cup water
  • 1 tablespoon olive oil
  • 1 medium Yukon Gold potato, peeled and sliced
  • 1 small onion, thinly sliced
  • 1/2 teaspoon smoked paprika
  • 12 large eggs
  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 1 teaspoon hot pepper sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 log (4 ounces) fresh goat cheese, coarsely crumbled, divided
  • 1/2 cup chopped soft sun-dried tomatoes (not packed in oil)

Directions

  • Layer two 24-in. pieces of aluminum foil; starting with a long side, fold up foil to create a 1-in.-wide strip. Shape strip into a coil to make a rack for bottom of a 6-qt. oval slow cooker. Add water to slow cooker; set foil rack in water.
  • In a large skillet, heat oil over medium-high heat. Add potato and onion; cook and stir 5-7 minutes or until potato is lightly browned. Stir in paprika. Transfer to a greased 1-1/2-qt. baking dish (dish must fit in slow cooker).
  • In a large bowl, whisk eggs, thyme, pepper sauce, salt and pepper; stir in 2 ounces cheese. Pour over potato mixture. Top with tomatoes and remaining goat cheese. Place dish on foil rack.
  • Cook, covered, on low 3-4 hours or until eggs are set and a knife inserted in the center comes out clean.
Test Kitchen tips

  • We tested this recipe with tomatoes that are ready to use without soaking. When using whole sun-dried tomatoes that are not oil-packed, cover with boiling water and let stand until soft. Drain before chopping.
  • Smoked paprika adds a rich flavor to this dish. You can also use it in recipes that call for ground chipotle pepper.
  • No feta? Cream cheese or mascarpone mixed with yogurt, for tanginess, will work.
Nutrition Facts

1 wedge: 245 calories, 14g fat (5g saturated fat), 385mg cholesterol, 338mg sodium, 12g carbohydrate (4g sugars, 2g fiber), 15g protein. Diabetic Exchanges: 2 medium-fat meat, 1 starch, 1/2 fat.

Originally published as Slow Cooker Sun Dried Tomato Frittata in Taste of Home Everyday Slow Cooker & One Dish Recipes 2014

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