1. HAM & CHEESE BREAKFAST CASSEROLE
30 oz frozen hash browns
16 oz diced ham
1 yellow bell pepper seeded and diced
1 red bell pepper seeded and diced
5 green onions thinly sliced
1 cup milk
8 oz shredded cheese
salt and pepper to taste
chives to garnish
In a large bowl, combine the eggs and milk and whisk to combine.
Season with salt and pepper.
Generously spray a 6 qt slow cooker with cooking spray or use a slow cooker liner.
Layer half of the frozen hash browns, half of the diced ham, half of the diced bell peppers, half of the green onions, and half of the shredded cheese remembering to season with salt and pepper as you go. Repeat with remaining half of ingredients.
Pour egg mixture over the top.
Turn slow cooker to low and cook for 7 to 8 hours or until eggs are set. (Place a paper towel between the lid and the insert to collect excess moisture if desired. This keeps it from running back down into the slow cooker.)
Top with fresh chives if desired.
2. ITALIAN BREAKFAST CASSEROLE
1 20 ounce package Simply Potatoes Shredded Hash Browns
1 lb. Italian sausage casings removed, browned and drained
1 onion diced
1 red bell pepper diced
1 green bell pepper diced
1 ½ cups shredded mozzarella cheese
12 eggs beaten
1 cup milk
1 tablespoon Italian seasoning
1 teaspoon salt
½ teaspoon pepper
Spray a 6-quart slow cooker with cooking spray.
Place half of the hash browns, sausage, onion, peppers, and cheese in the prepared slow cooker.
Repeat layers, ending with cheese on top.
In a large bowl, whisk together eggs, milk, Italian seasoning, salt, and pepper.
Pour egg mixture into the slow cooker.
Cover and cook on low for 10 hours.
3. OVERNIGHT CARROT CAKE OATMEAL
4 cups water
1 cup steel cut oats
1 cup shredded carrots
3/4 cup chopped pineapple
1/2 cup half and half
1/2 cup raisins
1/3 cup light brown sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 cup walnuts
1/4 cup toasted coconut flakes
Honey, maple syrup, or additional brown sugar, for serving (optional)
In bowl of slow cooker, stir together water, oats, carrots, pineapple, half and half, raisins, sugar, vanilla and cinnamon. Cover and cook on low 8 hours (overnight).
Stir well and divide between serving bowls. Garnish each bowl with 2 tablespoons walnuts and 1 tablespoon coconut flakes. If a sweeter oatmeal is desired, drizzle with honey or maple syrup, or sprinkle with additional brown sugar.
4. SLOW COOKER BREAKFAST BURRITOS
2 lbs hot breakfast sausage
1 bag frozen hash browns
2.5 cups shredded cheddar cheese
1 cup milk
salt + pepper
1/2 white onion chopped
1 bell pepper or 5-6 sweet mini peppers (chopped)
Brown breakfast sausage in a frying pan over medium heat (with onion, optional)
Mix whisk eggs with milk and salt + pepper to taste
Coat inside of slow cooker with cooking spray
Spread hash browns in the bottom
Add cooked breakfast sausage, peppers and cheese, and stir to mix all of those
Pour egg mixture over the top of everything
Cook on low for 6-8 hours
Serve with warm tortillas, sour cream, fresh diced tomato, avocado and/or salsa!