In light of National Breakfast Week, we are featuring two recipes that will get you up and at ‘em every morning – whether you’re in a hurry or can enjoy the morning hours in your home. First: a creamy, decadent and protein packed smoothie that you can enjoy for a quick breakfast fix on a Saturday morning or during your weekday commute. Second: A breakfast casserole made in a slow-cooker overnight or first thing in the morning for a hearty family breakfast or brunch.
Coconut and Banana Smoothie
What you’ll need:
- Blender
- 1 cup of coconut milk
- 3 cups frozen yogurt
- 2 ripe bananas
- 2 teaspoons honey
Directions:
- Place all ingredients in a blender and blend until completely smooth. Pour in a tall glass or to-go drinking container and enjoy at home or on your way to work.
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Slow-Cooker Breakfast Casserole
What you’ll need:
- Slow-cooker
- Non-stick cooking spray
- 1 (26 oz) package frozen shredded hash browns, thawed
- 1 pound pork sausage
- 3 cups shredded cheddar cheese
- 12 eggs, beaten
- 1 cup milk
- Salt and pepper to taste
Directions:
- Spray the inside of your slow-cooker with non-stick cooking spray. Spread hash browns across the bottom of the crock, add 1 cup of cheddar cheese.
- Cook sausage in a large skillet over medium-high heat until browned, drain grease. Spread sausage over hash browns and add remaining cheese.
- In a large bowl, beat eggs and milk together and add salt and pepper if desired. Pour over layers in the slow-cooker.
- Cook on low for 6-8 hours or on high for 3-4 hours. Serve and enjoy!
Tags: Breakfast, Breakfast Casserole, Ceramic Measuring Cups Set, National Breakfast Week, slow cooker breakfast, slow cooker recipe, smoothie recipe
