Monday, February 18, 2013

Brilliant Brunch: Slow Cooker Breakfast Casserole

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Breakfast is my favorite meal of the day but oftentimes it just gets overlooked because I'm rushing to catch the train to work.  That doesn't mean I skip breakfast.  I am a firm believer that breakfast really dictates the rest of your day.  A good breakfast means a good day.  But there's only so many times I can have a "good breakfast" that starts with 1 cup of cereal and 1/2 cup of skim milk.

Now that I'm in the midst of my 12-week fitness challenge, I'm realizing how plain boring my morning breakfast actually is.  I started researching easy ways that I could spice it up and found this breakfast casserole!  It is so easy to prepare the night before and you wake up with a growling tummy because you've been inhaling cooking bacon all night.

It's a great weekend brunch item or to make for those special mornings - you know the ones I'm talking about:  Christmas, Easter, birthdays, or family get togethers.  Those times when inevitably you're running late, you forgot the fruit salad to bring to your sister's house, and your hair isn't cooperating.  Or, when people show up and you're still in pajamas (not like that has EVER happened to me)!
Slow Cooker Breakfast Casserole (adapted from Iowa Girl Eats)
Serves:  8
2 potatoes, grated (or frozen hash browns)
2 tablespoons flour
2 cups peppers, diced
1 cup onion, diced
8 strips low-sodium bacon
1 cup cheddar cheese, grated
1 teaspoon salt
1 tablespoon pepper
8 eggs
1 cup milk


Squeeze the potatoes in a dry, clean rag, as hard as you can*.  Make sure as much water is possible is squeezed out*.  Toss with flour; then stir in peppers and onions.  Set aside.  Place the bacon strips in a skillet and cook until slightly crispy, but not all the way browned.  Remove it and let drain.  Then place it at the bottom of the crockpot in one single layer.  Complete the casserole by layering the following:  potato mixture, cheese, salt, and pepper.  In a small bowl, combine eggs and milk.  Pour over the top of the casserole.  Cover the crockpot.  Turn the crockpot on low and cook for 8 hours, overnight. 

*Skip if using frozen hash browns
Until the next time my oven is on...

4 comments:

  1. I love a hearty breakfast like this! The bonus is that it's hand off and the crockpot does all the work!

    ReplyDelete
    Replies
    1. Reeni - I love heart breakfasts too but the problem is always having to make them (haha). I'm going to play around with this casserole to incorporate other flavors too because I think it could be a great weekend breakfast, every weekend if you mix it up!

      Delete
  2. This is a great breakfast-for-dinner idea as well! Definitely on the list to make.

    ReplyDelete
    Replies
    1. Agreed Kristin - when I was younger, I LOVED breakfast for dinner nights :)

      Delete

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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