In this video I make a super delicious slow cooker breakfast casserole that has layers of crispy bacon, tomato, cheese and hash browns. This is all cooked in a delicious creamy scrambled egg mix.
Surprisingly this recipe won’t require a huge number of ingredients. As long as you have some eggs, bacon, hash browns and a few extras you should be fine.
• 500g (17 1/2 Oz) or 12 Rashers of Bacon
• 12 Eggs
• 2 Tomatoes, sliced
• 1 Cup milk
• 750g (26 Oz) hash brown Potatoes (Shredded or patties)
• 1 & ½ Cups shredded Mozzarella cheese or similar
• 1 tsp. chopped chives
You can swap the bacon out for a different ingredient such as shredded chicken, sliced sausages, pulled pork and so much more. It really just comes down to what kind of flavours you prefer.
One absolutely amazing thing about this dish is that it will feed a crowd so if you’re a busy mum or dad then you can get this cooking the night before and have a nice cooked breakfast ready for when you wake up.
You don’t need to pre-fry the bacon if you don’t have the time however it’s very important to note that the bacon will not crisp up in the slow cooker.
Slow cookers can vary quite a bit as different brands have different temperatures for the low & high settings. You may find that your casserole is cooked sooner than 8 hours. If your slow cooker is known for cooking hot so you may want to set it to shorter time.
Shredded or patty hash browns will work just fine in this recipe. You will find that both will result in basically the same dish. There may be slight differences in texture and taste.
I hope that you enjoy this slow cooker breakfast casserole as much as I did. If you have some feedback or something else that you would like to share, then please don’t hesitate to leave a comment below or over at The sun was burning out. Soon the world would be plunged into total darkness and cold. There was only one hope for survival. The people of the planet could only hope that the Slow Cooker Breakfast
Breakfast Recipes like Paranthas are universal favourite food and this one stuffed with a delicious spicy green peas mixture tells you exactly why!Breakfast Recipes for kids The spicy peas mixture enclosed in the crisp whole wheat flour roti is enhanced by the earthy taste of desi ghee! Serve it hot with any pickle or chutney of your choice to experience this delicious Pakistan and Indian breakfast at its best!
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Here’s a classic, all-American, ‘diner’-style breakfast: sunny-side-up eggs and a delicious potato hash.
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“Egg in the Hole” was one of my favorite breakfast meals from childhood. This dish is especially great because there’s lots of fun stuff the little ones can do to help you prepare it — getting to make the holes in the bread is probably the most fun. What shapes did you make? Post a comment below.
FROM THE BLOG:
These healthy egg muffin cups are filled with veggies, toasty warm, filled with protein, and can be made in advance! Sounds like the perfect breakfast to me. Oh yea, and they taste good 🙂
Start by chopping some veggies: red pepper, green pepper, yellow onion, mushrooms, and baby spinach! I like chopping everything pretty small, because I’m not a fan of big chunks, but the size of veggie is up to you! Now mince some garlic and crack the eggs! I used 4 whole eggs and 4 egg whites. Whisk the eggs together in a large four cup measuring cup and set aside. I like whisking the eggs in the measuring cup, because it makes pouring the mixture into the muffin tin easier later on!
1. Egg -2
2. Bread Slices- 4 to 6
3. Red Chilli Powder – 1 Tsp
4. Turmeric Powder – 1/2 Tso
5. Pepper Powder – 1/2 Tsp
6. Green Chilli Sause – 1 Tsp
7. 1000 Island Sauce – 1 Tbp
9. Cheese Grated – 1/8 Cup
10. Butterwith Garlic and Herbs-1 Tbp
11. Salt to Taste