Crockpot Morning Casserole



1 bag (32 oz) frozen hash browns

1 lb. bacon diced, cooked & drained or 1 lb. cubed, cooked ham

1 onion diced

1 green pepper diced

1 1/2 C. shredded Cheddar cheese or Monterey Jack cheese

1 dozen eggs

1 C. milk

1 t. salt

1 t. pepper



Place a layer of frozen hash browns on the bottom of the crock pot followed by a layer of bacon then onions, green pepper and cheese. Repeat the layering process two or three more times, ending with a layer of cheese.

Beat the eggs, milk, salt and pepper together. Pour over the crockpot mixture, cover and turn on low. Cook 10-12 hours.

Spinach & Bacon Breakfast Casserole



4 cups (about 5 slices) white bread, cubed

1 box (10 oz.) frozen spinach, thawed, squeezed dry

1/2 pound bacon, cooked and crumbled

2 cups blended shredded cheese, divided

1 small red bell pepper, chopped

1/4 cup onion, chopped

1 can (10.75 oz) cream of celery soup

5 eggs

1/2 cup evaporated milk

1/2 teaspoon each salt and dry mustard

1/8 teaspoon pepper



MIX bread, spinach, bacon, 1 2/3 cups cheese, bell

pepper and onion in a large bowl; pour into slow

cooker bowl. Whisk together the soup, eggs, milk,

salt, dry mustard and pepper in the large bowl. Pour

egg mixture over bread mixture; stir gentle with

plastic or wooden spoon to combine. Place lid on slow

cooker. Refrigerate at least 3 hours or overnight.



COOK on LOW for 6 to 7 hours OR on HIGH for 2 1/2 to 3

1/2 hours.



CAREFULLY remove lid to allow steam to escape.

Sprinkle with remaining cheese. Let set with lid off

for 15 minutes until cheese is melted. Serve casserole

directly from slow cooker.



Number of Servings: 8

Crockpot Western Omelet Casserole

1 bag(32 ozs) frozen hash browns
1 pd bacon,diced,cooked and drained or 1 pd ham, cubed
1 green pepper, diced
1 1/2 cups shredded cheddar cheese
1 dozen eggs
1 cup milk
1 tsp. salt
1 tsp. pepper
1 small onion,diced

Place layer of frozen potatoes on bottom of slow cooker. Follow with
layer of bacon or ham, then onions,green pepper and cheese. Repeat
layers two or three more times ending with cheese. Beat eggs,milk,salt
and pepper together.
Pour over layered mixture in crockpot.
Cover and cook on low 8-10 hours.

Cheese Souffle Casserole



4 eggs

8 slices bread with crust removed, cut in quarters

8 ounces shredded Cheddar, Swiss or American cheese

1 cup cooked and chopped ham

1 cup half-and-half or whole milk

1/4 teaspoon salt

1 tablespoon chopped fresh parsley, or 1 teaspoon

dried parsley flakes

paprika



Generously grease slow cooker. Alternate layers of

bread, cheese, and ham. Beat together eggs, milk, salt

and parsley. Pour over bread and cheese in slow

cooker. Sprinkle paprika over top. Cover and cook on

HIGH 30 minutes, then turn to LOW and cook for 3 to 4

hours longer.

DeLuxe Crockpot Oatmeal
Ingredients


2 cups   milk
1/4 cup       brown sugar
1 tbsp.   butter or margarine, melted
1/4 tsp.       salt
1/2 tsp.       cinnamon
1 cup     each quick cooking oats, finely chopped apple
1/2 cup       each raisins and/or dates, chopped walnuts or almonds
Directions
       Grease inside of crockpot.  Put ingredients inside crockpot and
mix well.  Cover and turn on low heat.  Cook overnight or 8 - 9 hours.
Stir before serving.
Makes 6-8 servings.

Crockpot Caramel Rolls

2 packages (8 ounces each) refrigerator biscuits
1/4 cup melted butter
1/2 cup packed brown sugar
1/4 cup chopped nuts
cinnamon
sugar


Mix brown sugar and nuts together. Dip each refrigerator biscuit in
melted butter, then brown sugar and nuts. Place in a bread/cake pan
insert or a 3 pound coffee can (a pan which will fit in your slow
cooker). Sprinkle each layer of biscuits with cinnamon and a little
sugar. If using coffee can, cover with several layers of paper towels.
Cook on high for 3 to 4 hours - do not lift lid.

You can use yeast rolls -- frozen, unbaked -- which may be thawed and
substituted for the refrigerator biscuits. Fill your can or pan with
1 pound of dipped rolls and let rise for 30 minutes before baking.
Bake as directed for 3 to 4 hours.

Spinach & Bacon Breakfast Casserole



4 cups (about 5 slices) white bread, cubed

1 box (10 oz.) frozen spinach, thawed, squeezed dry

1/2 pound bacon, cooked and crumbled

2 cups blended shredded cheese, divided

1 small red bell pepper, chopped

1/4 cup onion, chopped

1 can (10.75 oz) cream of celery soup

5 eggs

1/2 cup evaporated milk

1/2 teaspoon each salt and dry mustard

1/8 teaspoon pepper



MIX bread, spinach, bacon, 1 2/3 cups cheese, bell

pepper and onion in a large bowl; pour into slow

cooker bowl. Whisk together the soup, eggs, milk,

salt, dry mustard and pepper in the large bowl. Pour

egg mixture over bread mixture; stir gentle with

plastic or wooden spoon to combine. Place lid on slow

cooker. Refrigerate at least 3 hours or overnight.



COOK on LOW for 6 to 7 hours OR on HIGH for 2 1/2 to 3

1/2 hours.



CAREFULLY remove lid to allow steam to escape.

Sprinkle with remaining cheese. Let set with lid off

for 15 minutes until cheese is melted. Serve casserole

directly from slow cooker.



Number of Servings: 8

Cheese Souffle Breakfast Casserole



4 eggs

8 slices bread with crust removed, cut in quarters

8 ounces shredded Cheddar, Swiss or American cheese

1 cup cooked and chopped ham

1 cup half-and-half or whole milk

1/4 teaspoon salt

1 tablespoon chopped fresh parsley, or 1 teaspoon

dried parsley flakes

paprika



Generously grease slow cooker. Alternate layers of

bread, cheese, and ham. Beat together eggs, milk, salt

and parsley. Pour over bread and cheese in slow

cooker. Sprinkle paprika over top. Cover and cook on

HIGH 30 minutes, then turn to LOW and cook for 3 to 4

hours longer.

Crock Pot Overnight Oatmeal

You can assemble it in the slow cooker in the evening and wake up to a bowl

of hot,

nourishing oatmeal. Serve this porridge with your choice of toppings, such as

brown sugar, maple

syrup or yogurt.



8 cups water

2 cups steel-cut oats*

1/3 cup dried cranberries

1/3 cup dried apricots, chopped

1/4 teaspoon salt, or to taste



Combine water, oats, dried cranberries, dried apricots and salt in a 5 or 6

quart crock pot/slow cooker.

Turn heat to low. Put the lid on and cook until the oats are tender and the

porridge is creamy, 7 to 8 hours.



Makes 8 servings, 1 cup each.



Nutrition Information:

Per serving = 203 calories, 3 g total fat (1 g sat, 0 g mono), 0 mg

cholesterol,

37 g carbohydrate, 6 g protein, 6 g fiber, 80 mg sodium.



Oatmeal Unplugged

Halve the above recipe to accommodate the size of most double boilers.



Combine 4 cups water, 1 cup steel-cut oats, 3 tablespoons dried cranberries,

3 tablespoons

dried apricots and 1/8 teaspoon salt in the top of a double boiler. Cover and

cook over boiling water

for about 1-1/2 hours, checking the water level from time to time.



*Note: Steel-cut oats, sometimes labeled "Irish oatmeal," look like small

pebbles. They are toasted

oat groats-the oat kernel that has been removed from the husk-that have been

cut in 2 or 3 pieces.

Do not substitute regular rolled oats, which have a shorter cooking time, in

the slow-cooker oatmeal

recipe.