BISTRO PRESSURE COOKER RECIPES RECIPES
SLOW COOKER BREAKFAST CASSEROLE RECIPE: HOW TO MAKE IT
Here's a breakfast casserole that is very easy on the cook. I can make it the night before and it's ready in the morning. It's the perfect recipe when I have weekend guests. —Ella Stutheit, Las Vegas, Nevada
Provided by Taste of Home
Total Time 07 hours 25 minutes
Prep Time 25 minutes
Cook Time 07 hours 00 minutes
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a greased 5- or 6-qt. slow cooker, layer half of the potatoes, sausage, onion, chiles and cheese. Repeat layers. In a large bowl, whisk the eggs, milk, salt and pepper; pour over top. Cover and cook on low for 7-9 hours or until eggs are set.
Nutrition Facts : Calories 272 calories, FatContent 16g fat (7g saturated fat), CholesterolContent 242mg cholesterol, SodiumContent 466mg sodium, CarbohydrateContent 16g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 15g protein.
HASH BROWN EGG BRUNCH RECIPE: HOW TO MAKE IT
Slow cookers aren't just for making dinner. I make this often if we're having company overnight. With just a little planning and not much work, I can prep it the night before and have a lovely breakfast waiting in the morning. —Barb Keith, Eau Claire, Wisconsin
Provided by Taste of Home
Total Time 04 hours 20 minutes
Prep Time 20 minutes
Cook Time 04 hours 00 minutes
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a greased 5-qt. slow cooker, layer a third of each of the following: potatoes, bacon, onion, green pepper and cheese. Repeat layers twice. In a large bowl, whisk eggs, milk, salt and pepper; pour over layers., Cook, covered, on high 30 minutes. Reduce heat to low; cook, covered, until a thermometer reads160°, 3-1/2 to 4 hours.
Nutrition Facts : Calories 315 calories, FatContent 17g fat (8g saturated fat), CholesterolContent 289mg cholesterol, SodiumContent 589mg sodium, CarbohydrateContent 20g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 20g protein.
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Here’s our standard recipe for pulled pork. We use smoked paprika to give the meat that characteristic “smoker” flavor, rather than a bottled barbecue sauce that can end up too sweet. Even without burnt ends, the flavor will be intense and sweet. Remove any big fatty blobs from the pork so that the sauce is not too greasy.
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