We all want a warm, savory breakfast in the morning, but most of us (particularly those of us who aren’t morning people) don’t want to wake up early or exert the effort needed to prepare such a meal. Luckily, if you plan ahead, you can prepare the dish the night before so it bakes in the slow cooker and is ready to serve come sunrise.
Slow cooker French toast casserole
This delightful dish from Meme of Living Well Kitchen takes only 10 minutes to prep and can bake overnight. Rip eight slices of bread into chunks, then whisk them in a bowl with six large eggs, 1 cup milk, 1/4 cup brown sugar, 1-1/2 teaspoons cinnamon, 1 teaspoon vanilla extract and 1/4 teaspoon salt. Once the bread is coated, let it soak in the refrigerator for four hours. When you’re ready to go to sleep, pour the mixture into a greased slow cooker and set it to “warm.” Eight hours later, when you wake up, you’ll have sumptuous French toast waiting for you.
Slow cooker overnight breakfast casserole
If you crave a hearty breakfast, you can’t go wrong with Johnsonville®’s recipe for an overnight breakfast casserole.
Begin by cooking two packages of maple-flavored breakfast sausage links (Johnsonville-brand Vermont Maple, if you’re following the recipe exactly) and slice them into pieces. Combine 1 cup chopped green onions, 1 chopped red bell pepper, a 4-ounce can of diced green chilies, and 1/4 cup chopped cilantro in a bowl.
When you’re ready to bake, arrange the ingredients in three sets of layers in a greased slow cooker: 1/3 package shredded hash browns, 1/3 of the sausage pieces, and 1/3 of the green onion mixture. After layering these three times in that order, cover them in a mixture of 12 eggs, 1 cup milk, and pinches of salt and pepper. After you let the slow cooker sit on low heat for eight hours, you’ll have a delectable breakfast to serve.
Slow cooker oatmeal
If you have a picky family or group of friends to serve at breakfast time, a warm oatmeal buffet allows them to customize their bowls with various toppings and provides something for everyone.
Stephanie O’Dea shared this recipe on her blog, A Year of Slow Cooking. You can either use rolled old-fashioned or steel-cut oats, and your choice of water or milk (cow, soy, almond, etc.). Depending on how much you want to make, follow the 1:3 ratio — three parts liquid for every one part of oatmeal.
Fill the bottom of the slow cooker with 1 cup water, then place an oven-safe bowl into the bottom of the basin. Place the oatmeal mixture inside the greased bowl. If you set the slow-cooker on “low” for seven hours overnight, the water and heat should cook the oats by morning. Before you serve the oatmeal, mix in 1/2 cup of cream or milk.
If you want to speed up the process, you could add extra liquid to the mixture, use steel-cut oats, and directly cook it in the slow cooker’s basin for four hours.
Lay out a variety of toppings that people can drizzle on and mix into their bowls of oatmeal, such as maple syrup, raisins, peanut butter, fresh-cut fruit, chocolate chips, coconut flakes or nuts.
Whatever food you prefer to eat in the morning, there’s a slow-cooker recipe out there that’s perfect for you. After all, breakfast is the most important meal of the day.
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