Recipes

Slow-Cooked Breakfast Casserole

Slow-Cooked Breakfast Casserole

The combination of textures, flavors, and colors in this rich and hearty casserole is just wonderful. Serve with some fresh fruit for a complete breakfast.
Couverts5
Preparation 15 minutes
Preparation time:3 hours 30 minutes
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Equipment

  • 3½-quart slow cooker
  • Large skillet
  • food processor, or blender
  • spoon

Ingredients

  • ½ pound breakfast link sausage
  • 5 slices cracked wheat bread cubed
  • 1 red bell pepper chopped
  • ½ cup shredded Swiss cheese
  • ½ cup shredded Muenster cheese
  • 4 eggs
  • ½ cup whole milk
  • ½ cup small-curd cottage cheese
  • 1 tbsp yellow mustard
  • ½ tsp salt
  • ¼ tsp white pepper
  • ¼ cup shredded Romano cheese

Instructions

  • Cook the breakfast link sausage in a large skillet over medium heat until fully cooked.
  • Drain on paper towels and cut into 1-inch pieces.
  • Spray a 3½-quart slow cooker with nonstick cooking spray.
  • Layer the cooked sausage, cubed bread, chopped bell pepper, and shredded Swiss and Muenster cheeses in the slow cooker.
  • In a food processor or blender, combine the eggs, milk, cottage cheese, mustard, salt, and white pepper.
  • Process until smooth.
  • Pour the egg mixture over the ingredients in the slow cooker.
  • Let the casserole stand for 20 minutes.
  • Sprinkle the shredded Romano cheese on top.
  • Cover and cook on high for 2 hours.
  • Then reduce the heat to low and cook for another 1 to 1½ hours, or until the casserole is set.

Notes & Wine Advice

Serving Tip:
Serve with fresh fruit or a light salad for a complete and balanced breakfast.
Wine Advice:
Pair with a refreshing white wine like a light Chardonnay or a mimosa for a perfect brunch combination.

Nutrition values

Calories: 450 kcal | Carbohydrates: 30 g | Protein: 26 g | Fat: 27 g | Sodium: 903.12 mg | Sugar: 6 g
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Course; Breakfast / Casserole / Cheese / Crockpot / Slowcooker
Cuisine; American

Slow-Cooked Breakfast Pitas

Slow-Cooked Breakfast Pitas

This spicy breakfast pita is a breeze to make with the slow cooker. The egg, salsa, and cheese mixture is ready by morning—just fill and enjoy!
Couverts4 servings
Preparation 15 minutes
Preparation time:8 hours
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Equipment

  • 2-quart slow cooker
  • small skillet
  • Large mixing bowl
  • spoon

Ingredients

  • 2 tbsp butter
  • 1 onion chopped
  • 2 cloves garlic chopped
  • 8 eggs beaten
  • ½ tsp salt
  • ¼ tsp pepper
  • ½ cup salsa
  • 1 cup shredded pepper jack cheese
  • 4 pita breads
  • 2 tbsp chopped parsley

Instructions

  • The night before, spray the inside of a 2-quart slow cooker with nonstick cooking spray.
  • In a small skillet, melt the butter over medium heat.
  • Add the chopped onion and garlic, cooking and stirring until tender, about 5 minutes.
  • Remove the onion and garlic from heat and set aside.
  • In a large bowl, beat the eggs with salt and pepper until well combined.
  • Stir in the onion mixture, salsa, and shredded pepper jack cheese.
  • Pour the mixture into the slow cooker, cover, and cook on low for 7–8 hours overnight.
  • In the morning, stir the egg mixture in the slow cooker.
  • Split the pita breads and fill with the egg mixture.
  • Top with chopped parsley and serve immediately.

Notes & Wine Advice

Serving Tip:
Pair with a side of fresh fruit or a light green salad for a complete breakfast.
Wine Advice:
Pair with a light mimosa or sparkling water for a refreshing start to your day.

Nutrition values

Calories: 320 kcal | Carbohydrates: 30 g | Protein: 18 g | Fat: 18 g | Sodium: 923.64 mg | Sugar: 5 g
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Course; Breakfast / Crockpot / Slowcooker / Sandwiches
Cuisine; American

Slow-Cooked Sausage Rolls

Slow-Cooked Sausage Rolls

These savory, slightly spicy sausage rolls are slow-cooked in a flavorful honey and chicken broth sauce. Perfect for breakfast or brunch!
Couverts8 servings
Preparation 15 minutes
Preparation time:9 hours
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Equipment

  • 3-quart slow cooker
  • Large mixing bowl
  • Large skillet
  • slotted spoon
  • Small bowl

Ingredients

  • ¾ cup soft bread crumbs
  • 1 egg beaten
  • ¼ cup brown sugar
  • ¼ cup applesauce
  • ½ tsp salt
  • ¼ tsp pepper
  • ½ tsp dried marjoram leaves
  • 1½ pounds mild bulk pork sausage
  • 2 tbsp butter
  • ¼ cup honey
  • ¼ cup chicken broth

Instructions

  • In a large mixing bowl, combine the bread crumbs, beaten egg, brown sugar, applesauce, salt, pepper, and marjoram.
  • Mix well.
  • Stir in the sausage until thoroughly combined.
  • Shape the sausage mixture into rolls, each about 3 inches long and 1 inch wide.
  • In a large skillet, melt the butter over medium heat.
  • Cook the sausage rolls in batches (about 8 at a time), browning them on all sides for 5–6 minutes.
  • As the rolls cook, drain them on paper towels, then place them into a 3-quart slow cooker.
  • In a small bowl, combine the honey and chicken broth, then mix well.
  • Pour the honey mixture over the sausage rolls in the slow cooker.
  • Cover and cook on low for 8–9 hours, or until the sausage rolls are thoroughly cooked (165°F on a meat thermometer).
  • Remove the rolls from the slow cooker with a slotted spoon and serve warm.

Notes & Wine Advice

Serving Tip:
Serve with a side of fresh fruit or a salad for a balanced meal.
Wine Advice:
Pair with a light white wine like Sauvignon Blanc or a mimosa for a refreshing breakfast treat.

Nutrition values

Calories: 250 kcal | Carbohydrates: 15 g | Protein: 18 g | Fat: 15 g | Sodium: 761.44 mg | Sugar: 10 g
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Course; Breakfast / Crockpot / Slowcooker / Meat
Cuisine; American

Slow-Cooked Bacon Sweet Potato Hash

Slow-Cooked Bacon Sweet Potato Hash

This hearty and flavorful hash is made with sweet potatoes, bacon, and pecans, all slow-cooked to perfection for a deliciously nutritious breakfast or side dish.
Couverts4 servings
Preparation 15 minutes
Preparation time:9 hours
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Equipment

  • 4-quart slow cooker
  • Large skillet
  • Small bowl
  • spoon

Ingredients

  • 4 slices bacon
  • 1 onion chopped
  • 3 sweet potatoes peeled
  • ¼ cup brown sugar
  • ¼ cup orange juice
  • ¼ cup applesauce
  • 3 tbsp butter melted
  • ½ tsp salt
  • ¼ tsp pepper
  • ¼ cup chopped pecans

Instructions

  • In a large skillet, cook the bacon until crisp.
  • Drain on paper towels, crumble, cover, and refrigerate.
  • Drain all but 2 tablespoons of drippings from the skillet.
  • Add the chopped onion and cook, stirring for 5 minutes until the onion softens and the brown bits from the skillet are loosened.
  • Cut the sweet potatoes into 1-inch cubes and combine them with the cooked onions in a 4-quart slow cooker.
  • Stir to mix.
  • In a small bowl, combine the brown sugar, orange juice, applesauce, melted butter, salt, and pepper.
  • Stir well.
  • Pour the mixture over the sweet potatoes and onions in the slow cooker.
  • Cover and cook on low for 8–9 hours, or until the sweet potatoes are tender.
  • Stir in the reserved crumbled bacon and chopped pecans.
  • Cover and cook for an additional 30 minutes.
  • If desired, top each serving of hash with a fried egg.

Notes & Wine Advice

Serving Tip:
Serve as a main dish for breakfast or as a flavorful side dish with grilled meats.
Wine Advice:
Pair with a light, crisp white wine such as Sauvignon Blanc or a glass of sparkling water for a refreshing contrast to the richness of the hash.
 

Nutrition values

Calories: 350 kcal | Carbohydrates: 40 g | Protein: 10 g | Fat: 20 g | Sodium: 733.14 mg | Sugar: 20 g
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Course; Breakfast / Crockpot / Slowcooker / Pork / Side Dish
Cuisine; American

Slow-Cooked Spinach, Cheese, and Egg Casserole

Slow-Cooked Spinach, Cheese, and Egg Casserole

This creamy, savory breakfast casserole combines spinach, cottage cheese, and eggs in a rich, slow-cooked dish, perfect for a filling start to your day.
Couverts6
Preparation 15 minutes
Preparation time:6 hours
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Equipment

  • 3-quart slow cooker
  • Large bowl
  • Small bowl
  • food processor, or blender
  • spoon

Ingredients

  • 1 16-ounce bag frozen cut leaf spinach (thawed and drained)
  • 2 cups cottage cheese
  • 1 3-ounce package cream cheese
  • 1 cup shredded Cheddar cheese divided
  • 4 eggs beaten
  • ¼ cup flour
  • ½ tsp salt
  • ½ tsp dried basil leaves
  • ¼ tsp pepper
  • 4 tbsp butter melted
  • 1 tbsp chopped parsley

Instructions

  • Thaw the spinach and drain well, then place it in a large bowl.
  • In a food processor, combine the cottage cheese and cream cheese and process until smooth.
  • Add the cheese mixture to the spinach along with ½ cup of shredded Cheddar cheese.
  • In a small bowl, beat the eggs, flour, salt, basil, pepper, and melted butter.
  • Mix well.
  • Stir the egg mixture into the spinach mixture.
  • Pour the entire mixture into a 3-quart slow cooker.
  • Cover and cook on low for 5–6 hours, or until the casserole is set.
  • Sprinkle the remaining ¼ cup of Cheddar cheese and the chopped parsley over the casserole.
  • Cover and let stand until the cheese is melted.
  • Serve immediately.

Notes & Wine Advice

Serving Tip:
Serve with a side of fresh fruit or toast for a complete breakfast.
Wine Advice:
Pair with a crisp sparkling wine or a light mimosa to complement the rich, creamy flavors.

Nutrition values

Calories: 250 kcal | Carbohydrates: 10 g | Protein: 16 g | Fat: 18 g | Sodium: 961.43 mg | Sugar: 3 g
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Course; Breakfast / Casserole / Cheese / Crockpot / Slowcooker
Cuisine; American

Slow-Cooker Fruity Steel-Cut Oatmeal

Slow-Cooker Fruity Steel-Cut Oatmeal

A hearty and nutritious breakfast made with steel-cut oats, apples, dried fruit, and a touch of cinnamon—perfect for a warm and filling start to the day.
Couverts8 servings
Preparation 10 minutes
Preparation time:8 hours
overnight resting 8 hours
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Equipment

  • 3-quart slow cooker
  • Small saucepan
  • stirring spoon

Ingredients

  • 2 cups steel-cut oats
  • 5 cups water
  • 1½ cups orange juice
  • ½ tsp salt
  • ½ tsp cinnamon
  • 2 apples peeled and chopped
  • ½ cup dried fruit bits
  • ½ cup brown sugar
  • ½ cup half-and-half
  • 1 cup granola

Instructions

  • The night before, toast the oats over low heat in a small saucepan for 5–8 minutes, stirring frequently until they are lightly golden brown.
  • Place the toasted oats in a 3-quart slow cooker.
  • Add the water, orange juice, salt, cinnamon, apples, dried fruit, and brown sugar.
  • Stir well to combine.
  • Cover and cook on low for 7–9 hours.
  • In the morning, stir in the half-and-half and cook for an additional 10 minutes.
  • Serve the oatmeal topped with granola.

Notes & Wine Advice

Serving Tip:
Serve with additional fruit or a drizzle of honey for extra sweetness.
Wine Advice:
Pair with a fresh fruit juice like apple or orange juice, or enjoy with a hot cup of tea to enhance the oatmeal’s flavors.

Nutrition values

Calories: 280 kcal | Carbohydrates: 55 g | Protein: 6 g | Fat: 6 g | Sodium: 163.17 mg | Sugar: 24 g
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Course; Breakfast / Crockpot / Slowcooker
Cuisine; International / Global

Hash Brown Casserole

Hash Brown Casserole

A savory and hearty breakfast casserole made with hash browns, cheese, eggs, and herbs—perfect for a crowd or a cozy breakfast.
Couverts6
Preparation 15 minutes
Preparation time:12 hours
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Equipment

  • Slow cooker (3½-quart)
  • skillet
  • medium bowl

Ingredients

  • 1 tablespoon butter
  • 1 onion chopped
  • 2 cloves garlic minced
  • 6 cups frozen hash brown potatoes
  • ¾ cup shredded mozzarella cheese
  • 6 eggs
  • ½ teaspoon dried thyme leaves
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 5- ounce can evaporated milk
  • ½ cup shredded Cheddar cheese
  • 2 tablespoons chopped parsley

Instructions

  • Spray the inside of the slow cooker with nonstick cooking spray.
  • In a skillet, melt the butter over medium heat.
  • Add the onion and garlic, and cook, stirring until the onion is crisp-tender.
  • Let cool for about 10 minutes.
  • Layer half of the frozen hash browns in the slow cooker.
  • Add half of the onion mixture and half of the mozzarella cheese.
  • Repeat the layers, ending with the mozzarella cheese.
  • In a medium bowl, beat the eggs, seasonings, and evaporated milk until blended.
  • Pour the egg mixture over the ingredients in the slow cooker.
  • Cover and cook on low for 10–12 hours, or until set.
  • Sprinkle with Cheddar cheese and parsley, and let stand until the cheese melts.
  • Serve and enjoy!

Notes & Wine Advice

Serving Tip:
Serve with a side of fresh fruit or a drizzle of hot sauce for added flavor.
Wine Advice:
Pair with a light white wine such as Chardonnay or a fresh juice like orange juice to complement the flavors of the casserole.

Nutrition values

Calories: 350 kcal | Carbohydrates: 25 g | Protein: 14 g | Fat: 20 g | Sodium: 972.39 mg | Sugar: 3 g
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Course; Breakfast / Casserole / Cheese / Crockpot / Slowcooker / Side Dish
Cuisine; International / Global

Honey Apple Bread Pudding

Honey Apple Bread Pudding

A comforting and sweet bread pudding made with apples, honey, and cinnamon. Perfect for a cozy brunch or a light dessert.
Couverts6
Preparation 20 minutes
Preparation time:4 hours
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Equipment

  • Slow cooker (3½-quart)
  • medium saucepan
  • Small bowl
  • Large bowl

Ingredients

  • 2 apples chopped
  • ¼ cup apple juice
  • ½ cup brown sugar
  • ¼ cup honey
  • 2 tablespoons butter melted
  • 4 eggs beaten
  • 1 cup whole milk
  • 1 teaspoon vanilla
  • ½ teaspoon cinnamon
  • 8 slices raisin swirl bread
  • ½ cup raisins

Instructions

  • In a medium saucepan, combine the chopped apples with apple juice.
  • Bring to a simmer and cook for 5 minutes, stirring frequently.
  • Remove from heat and let it cool for 10 minutes.
  • Drain the apples, reserving the juice.
  • In a small bowl, combine brown sugar, honey, and melted butter, and mix well.
  • Set aside.
  • In a large bowl, combine the reserved apple juice, eggs, milk, vanilla, and cinnamon, and beat well.
  • Set aside.
  • Cut the bread slices into cubes.
  • In a slow cooker, layer half of the bread cubes, raisins, apples, and brown sugar mixture.
  • Repeat the layers.
  • Pour the egg mixture over the top and cover the slow cooker.
  • Cook on high for 3½ to 4½ hours, or until the pudding is set.
  • Turn off the slow cooker and let the pudding cool for 30 minutes before serving.

Notes & Wine Advice

Apples for Slow Cooking

For slow cooking, choose apples that hold their shape well in
baking. Good choices include Red Delicious, Granny Smith,
Jonathan, McIntosh, and Winesap. Red Delicious and Granny
Smith apples are usually the most inexpensive. For more texture
and color, leave the peel on; just core the apples and cut into
cubes.
Serving Tip:
Serve warm with fresh fruit or a dollop of whipped cream for an indulgent treat.
Wine Advice:
Pair with a light dessert wine such as Moscato or a warm spiced cider to complement the cinnamon and apple flavors.

Nutrition values

Calories: 320 kcal | Carbohydrates: 50 g | Protein: 7 g | Fat: 10 g | Sodium: 22.94 mg | Sugar: 30 g
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Course; Breakfast / Brunch / Crockpot / Slowcooker / Dessert / Fruit
Cuisine; International / Global

Bacon and Waffle Strata

Bacon and Waffle Strata

A savory breakfast casserole made with crispy bacon, waffles, and melted cheese—perfect for a cozy brunch or holiday breakfast.
Couverts6
Preparation 15 minutes
Preparation time:4 hours 30 minutes
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Equipment

  • skillet
  • Slow cooker (3½-quart)
  • Paper towels
  • stirring spoon

Ingredients

  • 4 slices bacon
  • 5 frozen waffles toasted
  • 1 cup shredded Colby cheese
  • ¼ cup chopped green onions
  • 1 5- ounce can evaporated milk
  • ½ package 8 ounces cream cheese, softened
  • 4 eggs
  • ½ teaspoon dry mustard

Instructions

  • In a large skillet, cook the bacon until crisp.
  • Drain on paper towels, crumble, and set aside.
  • Cut the toasted waffles into cubes.
  • In a 3½-quart slow cooker, layer the crumbled bacon, waffle cubes, Colby cheese, and green onions.
  • Drain the skillet, discarding the bacon fat (do not wipe the skillet).
  • Add the evaporated milk and cream cheese to the skillet and cook over low heat, stirring frequently, until the cheese melts and the mixture is smooth.
  • Remove from heat and beat in the eggs, one at a time, until smooth.
  • Stir in the dry mustard and pour the mixture into the slow cooker.
  • Cover and cook on low for 4–5 hours, or until the eggs are set.

Notes & Wine Advice

Serving Tip:
Serve with warmed maple syrup on the side for an extra touch of sweetness.
Wine Advice:
Pair with a light sparkling wine such as Prosecco or a refreshing Mimosa for a delightful brunch experience.

Nutrition values

Calories: 320 kcal | Carbohydrates: 22 g | Protein: 16 g | Fat: 18 g | Sugar: 4 g
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Course; Breakfast / Casserole / Crockpot / Slowcooker / Pork
Cuisine; International / Global

Nutty Steel-Cut Oatmeal with Walnuts and Spices

Nutty Steel-Cut Oatmeal with Walnuts and Spices

A hearty, flavorful oatmeal made with steel-cut oats, toasted walnuts, and warm spices. Perfect for a comforting breakfast or brunch.
Couverts6
Preparation 15 minutes
Preparation time:8 hours
Deel op Facebook Print Recipe

Equipment

  • Large skillet
  • Slow cooker (3½-quart or 3–4 quart)

Ingredients

  • 1½ cups steel-cut oatmeal
  • 2 tbsp butter
  • 1 cup chopped walnuts
  • 6 cups water
  • ½ cup brown sugar
  • 1 tsp salt
  • 1 tsp cinnamon
  • ½ tsp nutmeg

Instructions

  • Place the steel-cut oatmeal in a large skillet over medium-high heat.
  • Toast the oatmeal, stirring constantly for 8–9 minutes, until it becomes fragrant and begins to brown around the edges.
  • Remove the oatmeal from the skillet and transfer it to the slow cooker.
  • In the same skillet, melt the butter and add the chopped walnuts.
  • Toast the walnuts over medium heat, stirring constantly, until they are nicely browned.
  • Add the toasted walnuts and all remaining ingredients (except the spices) to the slow cooker.
  • Cover and cook on low for 7–9 hours, until the oatmeal is tender.
  • Stir in the cinnamon and nutmeg, cover, and let the oatmeal stand for 10 minutes.
  • Serve topped with a bit of butter, maple syrup, brown sugar, and more chopped walnuts for extra flavor.

Notes & Wine Advice

Serving Tip:
Serve warm with your favorite toppings such as fresh fruit, nuts, or a drizzle of honey for added sweetness.
Wine Advice:
Pair with a light, crisp white wine, such as Sauvignon Blanc, for a refreshing contrast.

Nutrition values

Calories: 300 kcal | Carbohydrates: 45 g | Protein: 7 g | Fat: 14 g | Sodium: 423.32 mg | Sugar: 15 g
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Course; Breakfast / Crockpot / Slowcooker
Cuisine; International / Global