Mom’s Slow Cooker Breakfast Bake
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
- 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
- In a skillet, cook bacon to crisp, cool, then crumble and set aside.
- 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.
- In a large bowl, combine eggs, heavy cream, salt, and pepper. Scramble.
- In a slow cooker, add sausage mixture to the bottom.
- Then top with 2 cups of cheese.
- Then top with bacon.
- Then top with egg mixture.
- Then top with 2 cups of cheese once more.
- Cook on high for at least 2 hours or until middle reaches 160 degrees Fahrenheit. Serve and enjoy.
2 1/2 pounds ground beef
1 medium red onion, chopped and divided
5 cloves garlic, minced
3 large ribs of celery, diced
1/4 cup pickled jalapeno slices
6 ounce can tomato paste
14.5 ounce can tomatoes and green chilies
14.5 ounce can stewed tomato
2 tablespoons Worcestershire sauce or Coconut Aminos
4 tablespoons chili powder (I use this brand)
2 tablespoons cumin, mounded
2 teaspoons sea salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon oregano
1 teaspoon black pepper
1/2 teaspoon cayenne
1 bay leaf
Heat slow cooker on low setting.
In a large skillet over medium-high heat, add ground beef, half of the onions, 2 Tbs. minced garlic, and salt and pepper. Once the beef is browned, drain excess grease from pan.
Transfer ground beef mixture to slow cooker. Add remaining onions, garlic, celery, jalapenos, tomato paste, tomatoes and chilies (with liquid), stewed tomatoes (with liquid), Worcestershire sauce, chili powder, cumin, salt, cayenne, garlic powder, onion powder, oregano, black pepper, and bay leaf.
Stir until all ingredients are well combined. Cook on low 6-8 hours.
Per Serving: 1 Cup | Calories: 137 | Fat: 5g | Protein: 16g | Net Carbs: 4.7g
Slow Cooker Bacon & Chicken
Cook Time: 8 hours Yield: 4 servings Category: Entree Cuisine: American
5 chicken breasts
10 slices of bacon
2 tablespoons thyme (dried)
1 tablespoon oregano (dried)
1 tablespoon rosemary (dried)
5 tablespoons olive oil (2 tablespoons for the slow cooker and 3 tablespoons after cooking)
1 tablespoon salt
Place all the ingredients into a slow cooker pot and mix together.
Cook on the low temperature setting for 8 hours.
Shred the meat and mix with 3 tablespoons of olive oil.
Pumpkin Spice Crème Brûlée
November 15, 2017
This surprising slow cooker dessert is simply delicious.
Stock up on 3 or 4 cans of pure canned pumpkin in the autumn in case the store doesn’t have any when pumpkin is out of season.
You can omit the last two steps. Instead, treat the brûlée as a less fussy custard and top it with fresh whipped cream or just serve it plain. It has great flavor—and it’s a surprising way to prepare brûlée, especially when the oven is full or the day is hot.
3 large egg yolks
2 large eggs
2 Cups whipping cream
1/2 Cup pureed pumpkin (canned is fine as long as it’s pure pumpkin)
1 1/3 Cup sugar, divided
1 Teaspoon ground cinnamon
1 Teaspoon ground ginger
1/4 Teaspoon ground cloves
Place the egg yolks and eggs in a good-size bowl. Beat them gently.
Slowly pour in the whipping cream, mixing it into the eggs as you pour.
Gradually add the pumpkin puree, stirring continually.
In a small bowl, stir together 1⁄3 cup sugar, cinnamon, ginger, and cloves. Stir those dry ingredients into the liquid mixture gradually.
Grease a 1 1⁄2- or 2-quart baking dish that fits into your 6- or 7-quart oval slow cooker crock. Fill the baking dish with the pumpkin mixture. Place it in the crock.
Pour water around the baking dish in the crock until it comes halfway up the sides of the dish. Be careful not to get any water in the filled dish.
Cover the cooker. Cook on Low 2 to 3 hours, or until the brûlée is set but not hard. It should be a little soft in the center.
Using oven mitts, remove the baking dish from the crock and set it on a wire rack to cool to room temperature.
Then cover and refrigerate for 2 to 8 hours.
Before serving, let the brûlée stand at room temperature for 30 minutes.
To caramelize the sugar for the topping, heat remaining 1 cup sugar in an 8-inch heavy skillet over medium-high until it begins to melt. Shake the skillet rather than stirring the sugar to heat it evenly. When the sugar starts to melt, reduce the heat to low. Cook it for 3 to 5 minutes more, or until it’s golden, stirring it as needed with a wooden spoon so it doesn’t burn.
Quickly drizzle the caramelized sugar over the brûlée. Serve it immediately.
Excerpted from Stock the Crock by Phyllis Good. Copyright © 2017 Oxmoor House.
Slow-Cooker Bananas Foster
The flavors of caramel, rum and walnut naturally complement fresh bananas in this classic dessert made easy!
— Crystal Bruns, Iliff, Colorado
- 5 medium, firm bananas
- 1 Cup packed brown sugar
- 1/4 Cup butter, melted
- 1/4 Cup rum
- 1 Teaspoon vanilla extract
- 1/2 Teaspoon ground cinnamon
- 1/3 Cup chopped walnuts
- 1/3 Cup flaked coconut
- Vanilla ice cream or sliced pound cake
Cut bananas in half lengthwise, then widthwise; layer in the bottom of a 1-1/2-quart slow cooker.
Combine the brown sugar, butter, rum, vanilla, and cinnamon; pour over bananas.
Cover and cook on low for 1-1/2 hours or until heated through.
Sprinkle with walnuts and coconut; cook 30 minutes longer. Serve with ice cream or pound cake.
Slow Cooker Baked Apples
- 5 medium-sized gala apples
- 1 1/4 cups granola
- 3 Tbsp. melted butter
- 5 tsp. maple syrup
- ice cream or whipped cream for serving if making for dessert
- 5 quart or larger
Cut a layer off the top of the apples with a knife. With a melon baller tool, or a measuring teaspoon, remove the core and seeds from each apple.
Pack 1/4 cup granola into each apple, and place into the slow cooker.
Drizzle the apples evenly with the melted butter, and add a teaspoon of maple syrup to each apple.
Cover, and cook on high for 2.5 – 3 hours until tender, but not falling apart.
Serve as is, or add ice cream or whipped cream. ENJOY!
Nutritional values are approximate. Please use your own calculations if you require a special diet. Recipe values are for 1/5 of the recipe.