Posts Tagged ‘Breakfast Casserole’

Tasteful Tuesday: Slow Cooker Breakfast and a Smoothie

Tuesday, January 26th, 2016

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.

Country Kitchen Door Arch

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:

  1. 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

Ceramic Measuring Cups Set

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:

  1. 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.
  2. Cook sausage in a large skillet over medium-high heat until browned, drain grease. Spread sausage over hash browns and add remaining cheese.
  3. In a large bowl, beat eggs and milk together and add salt and pepper if desired. Pour over layers in the slow-cooker.
  4. Cook on low for 6-8 hours or on high for 3-4 hours. Serve and enjoy!

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Tuesday Recipe: Breakfast Casserole

Tuesday, March 31st, 2015

Yes, we did do a breakfast recipe last week, but this breakfast casserole dish is too good to pass over! And, this yummy recipe is perfect for a Sunday brunch – just in time for Easter this Sunday – or for a quick week-day breakfast. This particular recipe is a meaty one, but if you want to satisfy all food lovers, you can make an additional one with tomatoes, spinach, or green peppers. Get ready to dig in!

What you’ll need:Breakfast Casserole

  • 5 eggs
  • 1/4 cup milk
  • 16 oz. refrigerated breakfast biscuits          (like Pillsbury biscuits)
  • 1 cup shredded pepper jack cheese
  • 1/2 cup cooked red onion
  • 1/2 cup sausage
  • 1/2 cup bacon
  • Directions:

    1. Preheat the oven to 350°F and spray a 9×13 pan with cooking spray.
    2. Mix your eggs and milk in a large bowl. Tear each biscuit in half and add to the bowl, set aside.
    3. Cook and break up your sausage and bacon, add to the bowl along with the onion and cheese.
    4. Mix the ingredients together and pour into the pan. Bake in the preheated oven for about 25 minutes, until the eggs are no longer runny and the biscuits are nicely browned. Enjoy!

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