Crock Pot Breakfast Casserole

32 ounces frozen hash brown potatoes (1 bag)

1 lb bacon, sausage or ham cooked, crumbled or diced

2 cups shredded sharp cheddar cheese

2 green onions sliced

1 small white onion finely diced, or 1/2 cup 

12 eggs

1 cup milk

1 1/2 teaspoon dry mustard powder

1 tsp salt

1 tsp garlic powder

1/2 tsp black pepper

1. If using bacon or sausage, cook and crumble. Drain fat leaving 1 tablespoon in the pan.

2. If desired, soften the onion in the fat. This is optional but will soften the flavor of the onion

3. Grease a 6 qt slow cooker. Place half of the hash browns, meat, onions, peppers, and cheese in the slow cooker. Repeat layers ending with cheese. Do not stir.

4. Whisk eggs, milk and seasonings in a medium bowl. Pour the egg mixture over the ingredients in the slow cooker.

5. Cook on low for 7-8 hours or high for 3-4 hours. Once cooked, uncover and rest for 15 minutes. 

 

Sour Cream Banana Bread

1/2 c. butter
2 eggs
1 c. white sugar
1 tsp. vanilla extract
1 c. ripe mashed bananas
1 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt
1/2 c. sour cream
1-1/2 c. sifted flour
1/2 c. chopped walnuts (optional)
Preheat oven to 350°F.

Mix: butter, eggs, sugar, vanilla in a bowl and mix until creamy.

Add: bananas, cinnamon and mix well.

Add: baking soda, salt, sour cream, flour, mix until all smooth.

Pour into a greased and floured loaf pan.

Bake at 350°F for 1 hour until done.

Yogurt Banana Bread

1¾ cups all purpose flour
1½ tsp baking powder
6 tbsp butter, plus more for the pan
2/3 cup packed light brown sugar
3 ripe bananas
½ cup plain low fat yogurt
2 large eggs
¾ cup walnuts, chopped

Special equipment:
8 × 4 in (20 × 10cm) loaf pan


Prepare ahead: Will keep for up to 1 week in an airtight container.

1. Preheat the oven to 350°F (180°C). Butter the loaf pan and line the bottom with wax paper. Sift the flour and baking powder together into a bowl. Add the butter and use your fingertips to rub it in until the mixture resembles bread crumbs. Stir in the sugar.

2. Mash the bananas with a fork'you should have 1 cup. Add the bananas, yogurt, and eggs to the flour mixture and stir until combined. Stir in the walnuts. Spread in the pan.

3. Bake for 1¼ hours, or until a wooden toothpick inserted in the center comes out clean. Transfer to a wire cake rack and let cool 5 minutes. Invert onto the rack, remove the paper, and cool completely.

Wild Mushroom Brunch Casserole

8 strips lean bacon
3 tablespoons butter
3/4 pound fresh wild mushrooms (chanterelles, ceps, shiitakes, or morels) stems removed or tripped and cut into bite-size pieces
4 scallions (white part only), chopped
1 small green bell pepper, seeded and chopped
10 slices multigrain bread
1 1/2 cups shredded Monterey Jack cheese (preferably aged)
6 large eggs
2 1/2 cups milk
1 teaspoon Dijon mustard
Salt and black pepper to taste
1 large ripe tomato, peeled, seeded and diced

1. Preheat oven to 350 degrees. Butter a 2 1/2 quart casserole and set aside.

2. In a large skillet, fry the bacon over moderate heat till crisp, drain on paper towels, crumble, an set aside.

3. Pour off the fat from the skillet, melt the butter over moderate heat, add the mushrooms, scallions, and bell pepper, cook, stirring, till soft, about 10 minutes, and remove from the heat.

4. Arrange 5 slices of the bread in the casserole, top with half the cheese, and spoon all the mushroom mixture over the cheese. Arrange the remaining bread slices over the mushrooms and top with the remaining cheese.

5. In a large mixing bowl, beat together the eggs, milk, and mustard, season with salt and pepper, and pour evenly over the top of the casserole. Sprinkle the crumbled bacon and tomato over the top and bake til a knife inserted in the middle comes out almost clean, about 45 minutes.

Makes 8 to 10 servings.

Corned Beef and Tomato Hash Bake

3 cups finely diced cooked corned beef
2 cups peeled and diced potatoes, cooked in water to cover until tender and drained
1/4 cup (1/2 stick) butter
1 medium-size onion, finely chopped
1/2 small green bell pepper, seeded and finely chopped
1 garlic clove, minced
1 tablespoon finely chopped fresh basil leaves or 1/2 teaspoon dried
1/2 cup milk
Salt and black pepper to taste
2 medium-size ripe tomatoes, cut into 1/2 inch thick slices
Dijon mustard as needed
1/2 cup dry bread crumbs
2 tablespoons butter, melted

1. Preheat the oven to 350 degrees. Butter a 2-quart casserole and set aside.

2. In a large mixing bowl, combine the corned beef and potatoes, toss, and set aside.

3. In a medium-size skillet, melt the butter over moderate heat, add the onion, bell pepper, garlic, and basil, stir for 3 minutes, add to the corned beef and potatoes, and mix well. Add the milk, season with salt and pepper, mix well, and scrape the mixture into a prepared casserole. Spread the top of each tomato slice with mustard and arrange the slices evenly over the casserole.

4. In a small mixing bowl, combine the bread crumbs and melted butter, mix well, spoon evenly over the tomatoes, and bake till lightly browned, about 30 minutes.

Patio Egg, Sausage, and Corn Scramble

1 pound bulk pork sausage
5 large hard-boiled eggs, sliced
1/4 cup (1/2 stick) butter
1/4 cup all-purpose flour
Salt and black pepper to taste
2 cups half-and-half
2 cups fresh or thawed frozen corn kernels
1 cup soft bread crumbs
2 tablespoons butter, melted

In a large skillet, break up the sausage, fry over moderate heat till well cooked and crumbly, and drain on paper towels.

2. Preheat the oven to 350 degrees. Butter a 1 1/2 quart casserole and arrange half the egg slices over the bottom.

3.  In a large heavy saucepan, melt the butter over moderate heat, add the flour, season with salt and pepper, and stir 1 minute. Add the half-and-half and whisk constantly till the sauce is bubbly and thickened. Stir the sausage and corn into the sauce, pour over the eggs in the casserole, and arrange the remaining egg slices over the top.

4. In a small mixing bowl, combine the bread crumbs and melted butter, spoon evenly over the top of the casserole, and bake till golden, about 30 minutes.