CHRISTMAS CROCKPOT BREAKFAST CASSEROLE RECIPES

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CROCKPOT BREAKFAST POTATOES – JULIA PACHECO



Crockpot Breakfast Potatoes – Julia Pacheco image

Provided by Julia Pacheco

Categories     Breakfast

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 5

Number Of Ingredients 8

3 lbs baby red or golden potatoes
1 white onion, diced
1 tbs minced garlic
2 tsp seasoning salt
2 tsp paprika
2 tbs butter cut into pieces
2 tbs olive oil
Optional: red bell pepper, diced

Steps:

  • Cut the potatoes into quarters or bite sided pieces.
  • Spray your slow cooker with non-stick spray.
  • To the slow cooker add the potatoes, onion, optional bell pepper, garlic, seasonings, butter, and olive oil. Stir well.
  • Cover and cook on LOW for 4-5 hours or HIGH for 3 hours or until the potatoes are fork tender. Enjoy!

Nutrition Facts : Calories 300 cal

BUTTERNUT SQUASH CASSEROLE RECIPE | BBC GOOD FOOD



Butternut squash casserole recipe | BBC Good Food image

A warming seasonal dish with a fusion of flavours, perfect for winter evenings

Provided by Good Food team

Categories     Dinner, Main course

Total Time 1 hours

Prep Time 20 minutes

Cook Time 40 minutes

Yield 4

Number Of Ingredients 14

2 tbsp olive oil
1 onion, sliced
2 garlic cloves, crushed
1 tsp cumin seeds
1 tbsp paprika
225g sweet potato, cubed
1 red pepper, deseeded and chopped
1 butternut squash (about 550g/1lb 4oz), peeled and chopped
400g can chopped tomato
200ml red wine
300ml vegetable stock
75g bulgur wheat
4 spoonfuls Greek yogurt
a little grated vegetarian cheddar cheese

Steps:

  • In a large pan, heat the olive oil, then cook onion and garlic for 5-7 mins until the onion is softened. Add the cumin seeds and paprika, then cook for a further 2 mins. Stir in the sweet potato, red pepper and butternut squash and toss with the onion and spices for 2 mins.
  • Pour in the tomatoes, red wine and vegetable stock, season, then simmer gently for 15 mins. Stir in the bulgur wheat, cover with a lid, then simmer for 15 mins more until the vegetables are tender, the bulgur wheat is cooked and the liquid has been absorbed.
  • Serve in bowls topped with a spoonful of Greek-style yogurt and some grated vegetarian cheddar.

Nutrition Facts : Calories 313 calories, FatContent 9 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 46 grams carbohydrates, FiberContent 5 grams fiber, ProteinContent 7 grams protein, SodiumContent 0.47 milligram of sodium

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