CrockPot Breakfast

Ingredients:

1 bag (32 oz.) frozen hash brown potatoes
1 lb. of bacon, diced, cooked and drained (or 1 lb. cooked ham, cubed)
1 medium diced onion
1 green bell pepper, diced
1 1/2 C. shredded cheddar or Monterrey Jack cheese
1 dozen eggs
1 C. milk
1 tsp. salt
1 tsp. pepper

Directions:

Place a layer of frozen potatoes on the bottom of the slow cooker, followed by a layer of bacon, then onions, green pepper, and cheese. Repeat the layering process two or three more times, ending with a layer of cheese.
Beat the eggs, milk, salt, and pepper together. Pour over the Crockpot mixture, cover, and turn on low. Cook for 10-12 hours.

Thanks to Kim!

Chocolate and Strawberry Stuffed French Toast

Ingredients:

4 slices French or Italian loaf (not a baguette) -- 1-inch (2 cm) thick
1/4 cup (50 mL) cream cheese
1/4 cup (50 mL) semisweet chocolate chips
1/4 cup (50 mL) strawberry jam
2 eggs
1/4 cup (50 mL) milk
2 tbsp. (30 mL) granulated sugar
1 tsp. (5 mL) vanilla extract
2 tbsp. (15 mL) butter
powdered sugar for dusting
maple syrup and fresh strawberries as accompaniment

Instructions:

With a sharp knife, cut a pocket into the side of each slice of bread -- cutting almost, but not quite all the way, to the edges. Spread the inside of each pocket with 1 tbsp. (15 mL) of the cream cheese, stuff with 1 tbsp. (15 mL) of the chocolate chips and spoon in 1 tbsp. (15 mL) of the strawberry jam. Depending on the size of the pocket and the slice of bread, you may not be able to use the full amount of stuffing ingredients -- just play it by ear and use as much as will fit inside. Squash the bread closed to enclose the filling.
In a bowl, beat together the eggs, milk, sugar and vanilla. Dip the stuffed bread slices into the egg mixture, turning to soak both sides evenly. Arrange on a plate.
In a large skillet, melt the butter over medium heat. Add the stuffed bread to the pan and cook, turning each slice over several times to let it brown evenly and allow the heat to penetrate and melt the chocolate -- about 5 or 6 minutes total. Dust lightly with icing sugar and serve with powdered sliced fresh strawberries and maple syrup.

Thanks to Kimberly Lane!

Stuffed French Toast with Strawberries

Ingredients:

8 slices white or wheat bread, cut 1 inch thick
8 ounces cream cheese
6 tablespoons strawberry preserves
1 1/3 cups milk
4 eggs
2 tsp. granulated sugar
2 tsp. vanilla
1 tsp. cinnamon
4 tablespoons powdered sugar
4 cups sliced strawberries

Directions:

Cut each bread slice in half crosswise.
With a sharp knife cut a horizontal slit in each half slice to make a pocket.
In a medium bowl, combine cream cheese and preserves.
Spread1/16 (approximately) of the mixture inside each bread pocket.
Pinch edges of bread together to hold filling. In a shallow bowl whisk together milk, egg, sugar,
vanilla and cinnamon.

Dip filled bread slices in egg mixture to coat.
Cook about 6 minutes or until golden brown, turning once.
Top with strawberries and sprinkle with powdered sugar.
Brunch Ideas: Serve these with scrambled eggs (add some chopped chives for a nice touch), and your choice of breakfast meat.

Thanks to Pamela K. Kinney!

Chocolate French Toast

If you're making this as part of a breakfast or brunch along with
other dishes, you can keep the French toast warm in an oven set at
200°F while the rest of the meal is prepared. For a heart-healthier
version, use 2% milk instead of cream and egg substitute in place of
the eggs.

Total Time: 25 minutes.
Hands-on Time: 25 minutes.

INGREDIENTS:
1 cup heavy cream
2 ounces bittersweet or semisweet chocolate, chopped
3 large eggs
1 teaspoon vanilla extract
1 loaf of egg, white, or brioche bread, in 1/2-inch-thick slices
2 tablespoons unsalted butter
Confectioners' sugar, for sprinkling

Directions:

1. Place the cream and chocolate in a microwave-safe bowl. Microwave until the chocolate is soft, about 1 minute. Stir to combine. Let cool.
2. In a large bowl, beat together the eggs, vanilla and chocolate mixture.
(The mixture may be made ahead to this point. Cover, and refrigerated overnight. Give it a good stir before using.) Soak the bread in the egg mixture for about 5 minutes, turning halfway through to coat well.
3. In a large skillet, melt the butter over medium heat. Cook 2 or 3 slices of bread at a time, until the bread is toasted and firm. Sprinkle each slice generously with confectioners' sugar. Turn over, and cook until crisp. Serve warm.

Makes 6 servings

Each serving has: 486 calories, 30g fat (16g saturated), 12g protein,
44g
carbohydrates (2.5g fiber), 211mg cholesterol, 444mg sodium.

Thanks to Pamela K. Kinney!

Potatoes And Eggs

Slice up potatoes, saute in oil until soft, seasoned with salt and pepper. When potatoes are ready, quickly crack eggs over and mix in, remove as soon as the eggs firm up (look like bits of scrambled eggs) and enjoy. Love it.

Thanks To Pam!

And A Variation:


Cook Hash browns in frying pan with oil; flip over to do other side.
when almost done crack 2-3 eggs on top and cover pan. Eggs will
set; add salt/pepper and enjoy.

Thanks to Robyn L!

Mexican Sausage Casserole

Ingredients:

1 lbs. cooked sausage, crumbled
1/4 lb. chopped mushrooms
1 medium onion diced
6 tablespoons salsa
2 cups cubed bread
6 eggs
2 cups milk
2 cups cheese (shredded or Mexican mix)
Salt and pepper

Directions:

Spray 9"x13" baking dish with non-stick spray.
Place bread cubes in bottom.
Microwave onions for 2-3 minutes, then add mushrooms and microwave for 2 minutes longer. Drain onion mixture and spread over bread.
Spoon salsa over, add sausage and cheese.
Beat eggs, milk and salt and pepper together. Pour over bread.
Refrigerate overnight and cook at 350° for about 50 minutes or until set.


Thanks to Julia/ escondita!

Cinnamon Raisin French Toast Casserole

Instructions:

1 large loaf Cinnamon Raisin Bread (chopped -- enough to fill 13 x 9 in. pan)
12 oz. Cream Cheese, softened
6 oz. Butter, softened
3/4 cup Maple Syrup (divided)
10 eggs
3 cups Half & Half
Cinnamon Sugar
Buttered Maple Syrup (50:50 mix of butter and maple syrup)

Directions:

Place chopped cinnamon raisin bread in a well buttered 13 x 9 in. glass pan.
Mix cream cheese, butter and 1/4 cup maple syrup until smooth.
Spread on top of bread, leaving some openings through which to pour egg mixture.
Beat eggs, half & half and 1/2 cup maple syrup. Pour over bread and sprinkle with cinnamon sugar. Cover and refrigerate overnight.
Uncover and bake 50 to 55 minutes at 350°.
Cut into squares and sprinkle with powdered sugar. Serves 8 - 12

Thanks to Julia/ escondita!

Jefferson Special

Ingredients:

White bread with crusts removed
Ham slices
Sharp Cheddar cheese, sliced or shredded
6 eggs
3 cups of milk
1/4 cup chopped onion
1/4 cup shopped green pepper
1/2 tsp salt
1/2 tsp pepper
1/2 - 1 tsp dry mustard
1 - 2 tsp Worcestershire sauce
Dash Tabasco
1/4 lb melted butter
Cornflakes or Special K cereal

Directions:

Preheat oven to 350°; Grease 9"x13" pan.
Layer pan with bread, ham, cheese, then bread again (like a sandwich).
Spread chopped onion and green pepper on top.
Place milk in bowl or blender, add eggs and spices, then beat together. Pour mixture over strata and cover.
Refrigerate overnight or freeze (if frozen, thaw in fridge overnight).
Before baking, pour melted butter and crushed cornflakes on top. Bake
for 1 hour; Let stand 10 minutes before serving.

Thanks to Julia/ escondita

Baked Pineapple

Ingredients:

1 #2 can crushed pineapple, undrained
2 Tbsp flour
1/4 cup sugar
3 eggs beaten
3 slices bread, cubed
1 Tbsp sugar & 1 tablespoon cinnamon, mixed
3 Tbsp butter or margarine

Directions:

Lightly grease pan. Mix pineapple, flour and sugar.
Beat eggs and lightly add to the pineapple mixture. Pour into greased pan.
Place bread cubes on top. Melt butter and pour over bread.
Sprinkle with cinnamon & sugar.
Bake at 350 degrees - 45 minutes.


Thanks to Julia/ escondita!

Country Breakfast Casserole

Ingredients:

1 lb. bulk pork sausage*
3 cups frozen hash brown potatoes, thawed
1/2 teaspoon salt
3 cups (12 oz.) shredded cheddar cheese
1/2 cup chopped green pepper**
12 large eggs, beaten
2 cups milk

Directions:

Cook sausage in a skillet until browned, stirring to a crumble; drain.
Place potatoes in a lightly greased 13 X 9 X 2 inch baking dish, sprinkle with salt.
Layer sausage, cheese and green pepper. Combine eggs and milk, stirring well, and pour over the green peppers.
Bake at 350 degrees for about 50 minutes. (If preparing the night before allow longer cook time due to the chill from the refrigerator.)
Serves 8 to 10

* May substitute cubed ham or crumbled bacon. **May substitute chopped onion, or a combination of both.

Thanks to Julia/ escondita

A Place In Time Egg Casserole

Ingredients:

10 eggs lightly beaten 1/3 cup All purpose flour 3/4 teaspoon Baking powder 10 oz Lean pork breakfast sausage, fried and crumbled 1/2 lb Monterrey Jack cheese grated 1 1/2 cup Low fat cottage cheese Directions: Preheat the oven to 375 F. Mix the eggs, flour and baking powder together well. Add the sausage, cheese, cottage cheese and mushrooms to the egg mixture and beat well. Pour into a greased 13x9 glass baking dish. Bake for 30-35 minutes. Yields 4-5 generous servings. Thanks to WckedDivaMommy!

HashBrown Casserole

Ingredients:

2 lbs. (approx.) thawed shredded hash browns
¼ cup melted butter or margarine
1 can cream of chicken soup
1 pt. sour cream
¼ cup chopped onion
8 oz. grated cheddar cheese
½ tsp. salt

Directions:

Mix all together and put into a 9x13 pan (spray w/PAM first). Bake 1 ½ hours at 350 degrees. Serves 8-10.


Thanks to Laurie D!

German Farmer's Breakfast

Note: This is a great way to use leftover ham. Or you can fry bacon or sausage to crumble into it. Either way, it's delicious any time of day or night.

Ingredients:

Peeled and shredded potatoes (enough to fill the bottom of your skillet)

1 cup diced ham (or sausage or bacon, fried and crumbled)

6 large eggs (beaten with 2 tablespoons milk, salt & pepper)

5 slices American cheese (or shredded cheddar cheese if preferred)

Directions: Preheat oven to 325 degrees for baking.

On top of stove, in large skillet over medium heat, add 1-2 tsp. vegetable oil. When hot, add shredded potatoes, salt and pepper to personal taste. Fry until potatoes begin to brown, turning and separating frequently. Add diced ham (or crumbled sausage or bacon). Continue frying until potatoes are at desired brownness. Add beaten eggs and stir all ingredients to mix thoroughly. Still on top of stove, cook until bottom of eggs "set". After eggs have set, put skillet in oven until top part of eggs are set. Remove skillet from oven. Tear cheese into strips and place strips on top of eggs, covering at least 90% of surface. Place skillet back in oven and bake until cheese has melted and begun to bubble. Remove and serve with toast or biscuits, and additional slices of bacon or ham if desired.

Thanks to resnodgrass1964

Amish Breakfast Casserole

Ingredients:

1 lb. sliced bacon, diced
1 med. Sweet onion
6 eggs, lightly beaten
4 c. frozen shredded hash brown potatoes
2 c. shredded mild cheddar cheese
1-1/2 c. small curd cottage cheese
1-1/4 c. shredded Swiss cheese

Directions:

In large skillet, cook bacon and onion until bacon is crisp, drain.
Mix together the remaining ingredients, stir in bacon mixture.

Transfer to a greased 9 x 13 pan.
Bake, uncovered at 350 degrees for 35-40 minutes or until eggs are set and bubbly.

Let stand 10 minutes before serving.
Yields: Serves 8 - 10

Thanks to WckedDivaMommy

Grand Oaks Manor Egg Casserole

Ingredients:

1 pound cheddar jack cheese
1 teaspoon baking powder
1/4 teaspoon salt
14 eggs
1/2 cup melted butter
1/2 cup flour
1 pint cottage cheese
broccoli (optional)
vegetarian bacon bits
other vegetables (optional)

Directions:

Preheat oven to 350 degrees. Beat eggs until they are light and fluffy. Add the remaining ingredients and stir gently until well blended.

Pour eggs into a 9 x 13 inch baking dish.

Bake for 30 minutes.

For a veggie treat, add broccoli, vegetarian bacon bits (Bacos) or other vegetables.

Thanks WckedDivaMommy!

Breakfast Casserole

INGREDIENTS:

1 (16 ounce) package Regular Flavor Pork Sausage
10 eggs, lightly beaten
3 cups milk
1 teaspoon salt
6 cups cubed bread
2 cups shredded sharp Cheddar cheese
1/2 teaspoon black pepper
1/2 cup sliced mushrooms (optional)
1 medium tomato, seeded and chopped (optional)
1/2 cup thin-sliced green onion (optional)

DIRECTIONS:

Preheat oven to 325 F.

In large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink.

In large mixing bowl, combine eggs, milk,and salt; stir well.

Distribute half the bread evenly in a buttered 9 x 13 x 2 inch baking dish.
Sprinkle with half the pepper, half the cheese, half the sausage and half of each optional ingredient.

Repeat layering using remaining bread, pepper, cheese, sausage and optional ingredients.

Pour egg mixture evenly over casserole.

Bake uncovered for 55-60 minutes, or until eggs are set. Tent with foil if top begins to brown too quickly.

Thanks to WarriorGirl!