Tuesday, December 9, 2014

BRINGING RECIPES ALIVE @ 641.5: Breakfast Slow Cooker Recipes



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Join us on our culinary adventure through our cookbook collection.  Our staff will post recipes reflecting various cultures and nutritional needs which will be cross-referenced to a specific cookbook and page in our collection (641.5). 

 

 

Come along with us and explore the wonders of how food can open your world to lifelong happiness and good health.

 

 



       
      
Having guests and want some delicious brunch ideas? Would you rather spend Christmas morning with your family than in the kitchen cooking? Or maybe you wish you could have a hot, satisfying breakfast ready when you wake up on a cold winter morning without all the fuss? Maybe your family likes to have breakfast for dinner (we call it "brinner" in my house)? These following recipes can be made ahead and cook while you are sleeping.....or working, or wrapping gifts!

 Our favorites for this blog can be found in the stacks of EAPL:
Check back weekly in December for other slow cooker meal ideas...all from the EAPL stacks!

Scroll down for the full adapted recipes.




Blueberry Fancy

1 loaf of Italian Bread, cubed
1 pint of fresh blueberries (or any berry of your choice, or 2 cups of frozen berries)
8 ounces cream cheese (or neufchatel cream cheese), cubed
6 eggs
1 1/2 cups of milk
1 tsp vanilla

Ideal Slow Cooker Size: 5 quart.

1. Spray sides and bottom of slow cooker crock with cooking spray.
2. In a mixing bowl, whisk together eggs, milk and vanilla. Set aside.
3. Place half of the bread cubes in the bottom of the slow cooker.
4. Drop half of the cream cheese cubes on top of the bread.
5. Sprinkle half of blueberries on top of bread/cream cheese.
6. Repeat the layer of bread, cream cheese and berries.
7. Pour egg mixture over the top of all the ingredient in the slow cooker.
8. Cover and cook on low heat setting until the mixture is set and custard-like. Approximate cook time is 3-4 hours.

Serve with maple syrup. Serves 6-8.


Adapted from the recipe by Leticia Zeher as found in, "Fix-It and Forget It Big Cookbook" by Phyllis Pellman Good, 2008, pg 73.



Overnight Breakfast Casserole

1 cup diced vegetables (peppers, onions, broccoli, mushrooms, you pick your favorite)
2 cups diced potatoes (or store-bought frozen hash browns, found in the freezer section)
2 cups diced sausage or ham (meat can be eliminated) or vegetarian "meat" crumbles
6 large eggs
1 cup of milk
2 cups of shredded cheese (cheddar and Monterey Jack make a tasty blend or pick your favorite)

Ideal Slow Cooker Size: 5 quart.

1. Spray sides and bottom of slow cooker crock with cooking spray.
2. In a mixing bowl, whisk together eggs and milk. Set aside.
3. Layer the bottom of the slow cooker with all of the potatoes.
4. Layer veggies on top of the potatoes.
5. Sprinkle 1 cup of the shredded cheese as next layer.
6. Layer sausage or ham, or vegetarian meat crumbles, if using.
7. Pour egg mixture over the top of all the ingredients.
8. Top with remaining shredded cheese.
9. Cover and cook on low heat setting until the mixture is set and the sides are brown. Approximate cook time is 8-9 hours. This recipe can also be cooked on high for approximately 4-5 hours.

Serves 6-8

Adapted from the recipe found in "Make it Fast, Cook it Slow" by Stephanie O'Dea, 2009, pg54.



Hot Oatmeal

1 1/4 cups rolled oats (steel-cut oats, Irish oatmeal or Scotch oats. Quick oats are not recommended)
1/2 tsp salt (optional)
4 cups of water

This recipe works best in a smaller slow cooker, 3.5 quart maximum.

Combine all ingredients, cover and cook on low for 8 hours. Stir well prior to serving. You can top with maple syrup, fresh or dried fruit, brown sugar, milk (dairy, nut, soy), etc...the possibilities are endless!

Adapted from the recipe found in "175 Essential Slow Cooker Classics" by Judith Finlayson, 2006, pg 248

1 comment:

  1. I love this idea. I plan on trying the oatmeal for the weekend:) Thanks

    ReplyDelete