Crock Pot Breakfast and Miscellaneous

CROCK POT BREAKFAST COBBLER

Ingredients:

4 medium-sized apples -- peeled and sliced
1/4 cup honey
1 tsp cinnamon
2 tablespoons butter -- melted
2 cups granola cereal

Directions:

1. Place apples in slow cooker and mix in remaining ingredients.

2. Cover and cook on low 7-9 hours (overnight) or on high 2-3 hours. Serve with milk.

CROCK POT HEARTY WHEAT BERRY BREAKFAST

Ingredients:

1 cup Wheat berries, rinsed & drained
2-2 1/2 cups Apple juice
1/2 cup Chopped apricots
1/4 cup Raisins
1/2 tsp Cinnamon
1/4 tsp Allspice
1/4 tsp Clove
1/4 tsp Cardamom

Directions:

1. Place everything in the crockpot the night before. Cook on low all night. Serve in the morning.

CROCK POT BREAKFAST CASSEROLE

Ingredients:

1 32 oz bag of frozen southern style hash brown potatoes
1 lb of bacon cut into pieces, fried and drained
1/2 cup diced onions
3/4 lb cheddar cheese diced
1 dozen eggs
1 cup milk
1/2 tsp dry mustard
salt & pepper

Directions:

1. Layer the frozen potatoes, bacon, onions, and cheese in the crock pot in three layers. Finish up with cheese.

2. Beat the eggs, milk and mustard, salt &pepper together. Pour over the whole mixture.

3. Cook on low for ten to twelve hours

CROCKPOT BRUNCH CASSEROLE

Ingredients:

1 1/2 lb Ground beef
1 ea Onion -- large; finely chopped
2 tb Olive oil or butter
2 ea Garlic -- cloves; minced
1 cn Mushrooms -- sliced; drained; 4 oz
2 ts Salt
1/2 ts Nutmeg
1/2 ts Oregano -- leaf
1/2 pk Spinach -- chopped
3 tb Flour
6 ea Eggs -- beaten
1/4 c Milk -- scalded
1/2 c Cheddar cheese -- sharp; grated

Directions:

1. In skillet, lightly brown ground beef and onion in olive oil; drain well.

2. Place in well-greased crock-pot.

3. Stir in remaining ingredients except eggs, milk and cheese until well blended.

4. Beat eggs and milk together. Pour over other ingredients; stir well. Dust with additional nutmeg.

5. Cover and cook on LOW setting for 7 to 10 hours or until firm. Just before serving, sprinkle with grated cheese.
 

CROCK POT BRUNCH FLORENTINE

Ingredients:

1 1/2 cup cheddar cheese, grated and divided
1 9 oz package frozen spinach, thawed and drained
1 cup white bread, cubed
1 cup fresh button mushrooms, sliced
1/2 cup green onion, thinly sliced
6 eggs
1 1/2 cups milk
1/2 cup heavy cream
1 tsp salt
1 tsp black pepper
1 tsp garlic powder

Directions:

1. Lightly grease the slow cooker. Layer half of the cheddar cheese, spinach, bread,mushrooms and green onions in the bottom of the crock pot.

2. In a medium mixing bowl, whisk together the eggs, milk, cream, salt, pepper and garlic powder until thoroughly combined.

3. Pour this egg mixture over the layered mixture. Do not mix. Sprinkle the remaining cheese on top.

4. Cover; cook on High for 1 1/2 to 2 hours

CROCK POT OATMEAL

Ingredients:

2 cups milk
1/4 cup brown sugar
1 tablespoon melted butter
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 cup rolled oats
1 cup chopped apple
1/2 cup raisins
1/2 cup chopped walnuts

Directions:

1. Grease the inside of crockpot. Put ingredients into crockpot and mix with whisk.

2. Cover. Just before going to bed turn on the crockpot on low. The cereal will be ready in the morning

CROCK POT CHEESE SOUFFLE

Ingredients:

14 slices fresh white bread, crust removed
3 c. grated sharp cheese, Cheddar
1/4 c. oleo
6 lg. eggs
3 c. milk, scalded
2 tbsp. Worcestershire sauce
1/2 tsp. salt
Paprika

Directions:

1. Tear bread in small pieces. Place 1/2 in well greased crock pot.

2. Add 1/2 cheese, 1/2 butter. Add remaining bread, cheese and butter.

3. Beat eggs, milk, Worcestershire sauce and salt. Pour over bread and cheese. Sprinkle with paprika.

4. Cover and cook on low 4-6 hours. Do not open until ready to serve.

CROCK POT WESTERN OMELETTE CASSEROLE

Ingredients:

32 ounces hash browns, frozen
1 pound ham, extra lean, cooked and cubed
1 medium onion diced
1 medium green bell pepper, diced
1 1/2 cups Monterey Jack Cheese, shredded
12 eggs
1 cup milk
1 tsp salt
1 tsp black pepper, or to taste

Directions:

1. Place a layer of frozen potatoes on the bottom of the crock pot, followed by a layerof ham, then onions, green peppers and cheese.

2. Repeat the layering process two or three times, ending with a layer of cheese.

3. Beat the eggs, milk and salt & pepper together. Pour over the mixture inside thecrockpot, cover and turn on low.

4. Cook for 10-12 hours, overnight, and enjoy for breakfast or brunch the next day.

CROCK POT DILLED CUKES

Ingredients:

2 qts. water
1/2 c. vinegar
1/2 c. sugar
Garlic
Dill

Directions:

1. Boil together - cool.  Add 1/3 cup salt before water cools. 

2. Cut cukes in quarters lengthwise.  Put garlic and dill in jar.  Add cukes, cover with cooled brine.  Ready to eat next day.

CROCK POT REFRIGERATED PICKLES

Ingredients:

1 c. vinegar
1/2 c. pickling salt
1 qt. hot water
3 qts. cold water

Directions:

1. Mix ingredients and set aside. 

2. Put the following into the bottom of gallon jar: 1 garlic clove and 1 sliced onion. Pack pickles in jar.  Pour mixture over pickles.

3.  Close and refrigerate for 1 week.

CROCK POT KOSHER DILL PICKLES

Ingredients:

4 qt. water
1 c. cider vinegar
1/2 c. canning salt
Cucumbers, 2-3 inches
Fresh dill, cut (1-2 bunches)
Garlic, chopped (1-2 whole garlics)
Grape leaves, washed

Directions:

1. Place a bed of grape leaves on bottom of crock pot.  Alternate layers ofcucumbers, dill and garlic to fill crock pot. 

2. Bring water, vinegar, and salt to a boil.  Cool and pour over cucumbers.  Place more grape leaves on top.

3.  Weigh down and let set in cool place 3-5 days or until flavor is desirable to taste. Place left over pickles in refrigerator.