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breakfast

Breakfast Crock Pot Casserole

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Breakfast Crock Pot Casserole

During a recent brinner (breakfast for dinner) at our Gospel Community one of our friends was talking about a reverse breakfast crock pot casserole.  You make be thinking, what makes it reverse? In this case you put the crock pot on at night and then it is ready in the morning you wake up! My husband was immediately hooked and he researched how long to cook it and what ingredients we wanted to put inside of it. I must say we really liked this and my husband did an awesome job finding out about this! All props go to him. :) Hope you enjoy too! We put ours on to cook on a Saturday evening and it was perfect for Sunday morning before church.

Breakfast Crock Pot Casserole

Prep Time: 30 min

Cook Time: 6-8 hours

Servings: 8

Ingredients:

  • 2 lb bag of hashbrowns
  • 1 lb of sausage, browned & crumbled
  • 1 lb of bacon, baked at 400 degrees for 20 minutes then crumbled
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 lb of Mexican shredded cheese (or to your taste – we are big cheese eaters but I just guestimated.)
  • A dozen eggs
  • Milk
  • Garlic Powder
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp pepper (or to taste)

Directions: (Prep time is the night before you would like to have this for breakfast!)

1.       Bake bacon in the oven at 400 degrees for 20 minutes for crispy bacon. Place cooked bacon on a plate with paper towels and dry off grease.

2.       Brown crumbled sausage in a sauce pan until cooked all the way through, then set aside.

3.       Put half the bag of frozen hashbrowns in the crock pot. Then salt & pepper to taste.

 
Hashbrowns 1st layer
 

4.       Put half the crumbled bacon and sausage on the frozen has browns.

Bacon
Sausage
 
Meat 1st Layer
 

5.       Put half the chopped green & red bell pepper on top of the meat.

Bell Peppers
Bell Pepper 1st Layer

6.       Sprinkle cheese over the bell peppers until covered. Repeat these layers one more time so that there is two layers of everything.

 
Cheese 1st Layer
 

7.       Wisk together a dozen eggs in a bowl and add a little bit of milk (about ¼ a cup). Sprinkle some garlic powder (about ¼ a teaspoon) in the egg mixture.

 
Egg Mixture
 

8.       Slowly pour the egg mixture over all the layers in the crock pot so that it seeps down in the cracks.

 
Final Uncooked Breakfast Casserole
 

9.       Cook on low for 6-8 hours the night before you want to serve this delicious breakfast crock pot casserole.

 
Cooked Breakfast Casserole
 

I hope you enjoy eating this delicious breakfast this weekend!

Chelsea
 

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Spinach & Mushroom Quiche Cups

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Spinach & Mushroom Quiche Cups

Hello friends –

Ben and I absolutely love these little spinach & mushroom quiche cups for breakfast! So much so that after we ate all of the ones that I made on Saturday morning, I made another dozen last night! On the weekends I serve these with sausage patties and toast but during the week I just pack us up 2 each and we eat them at our desk. Yes I know, so glamorous but at least it is a delicious way to start the morning. These are super easy and feel free to get creative with the recipe! How you enjoy these as much as we do.

Spinach & Mushroom Quiche Cups

Adapted from the manillaspoon.com recipe.

Prep Time: 15-20 min

Cook Time: 20-23 min

Servings: 12 quiche cups

Ingredients:

  • A little olive oil (for cooking the mushrooms)
  • 1 (10 oz) package fresh baby spinach
  • 6 - 8 eggs (depending on the size of the yolks)
  • 1 cup shredded cheese of your choice (I use asiago, pecocino, or other Italian blend of cheese)
  • 1 (8 oz package) sliced mushrooms
  • 1-2 Tbsp, heavy cream or half-and-half (optional)
  • Salt and Pepper, to taste

 Variation: You can substitute the mushrooms with asparagus or bell peppers instead!

 Directions:

 1.       Preheat the oven to 375 degrees.

2.       Heat a little olive oil in a skillet and sauté the mushrooms until they are soft. Approximately 5-6 minutes then set aside.

3.       Place the spinach in a skillet and add a little water (about ¼ cup). Cook the spinach on low to medium heat until it is wilted which is approximately 3-4 minutes. Use a spatula to pack the spinach. Drain the excess water really well.

4.       In a large mixing bowl, whisk together the eggs until they are combined. Add the cooked mushrooms, spinach, cheeses, and heavy cream to the eggs. Mix well. Then season with salt & pepper to taste.

5.       Divide evenly among the 12 muffin cups. Tip: I use a gravy ladle to make sure that I get most of the egg mixture into the actual muffin cups!

 
Tip: Don't fill them up quite as full as I did. They tend to rise as they bake like cookies!

Tip: Don't fill them up quite as full as I did. They tend to rise as they bake like cookies!

 

6.       Bake for about 20-23 minutes. You can use a tester/toothpick inserted into the center and make sure that it comes out clean.

 
Quiche Cup
 

Love in Jesus Christ - 

Chelsea
 

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