Fix-It and Forget-It Revised and Updated: 700 Great Slow Cooker Recipes (9 page)

Breakfast Foods

Welsh Rarebit

Sharon Timpe

Mequon, WI

Makes 6-8 servings

Prep. Time: 5 minutes

Cooking Time: 1½-2½ hours

Ideal slow-cooker size: 4-qt.

12-oz. can beer

1 Tbsp. dry mustard

1 tsp. Worcestershire sauce

½ tsp. salt

⅛ tsp. black,
or
white, pepper

1 lb. American cheese, cubed

1 lb. sharp cheddar cheese, cubed

1. In slow cooker, combine beer, mustard, Worcestershire sauce, salt, and pepper.

2. Cover and cook on High 1-2 hours, until mixture boils.

3. Add cheese, a little at a time, stirring constantly until all the cheese melts.

4. Heat on High 20-30 minutes with cover off, stirring frequently.

Serving suggestion: Serve hot over toasted
English muffins
or over toasted
bread
cut into triangles. Garnish with strips of crisp
bacon
and
tomato
slices.

Note:

This is a good dish for brunch with fresh fruit, juice, and coffee. Also makes a great lunch or late-night light supper. Serve with a tossed green salad, especially fresh spinach and orange slices with a vinaigrette dressing.

Cheese Souffle Casserole

Iva Schmidt

Fergus Falls, MN

Makes 6 servings

Prep. Time: 15 minutes

Cooking Time: 3-4 hours

Ideal slow-cooker size: 3- to 4-qt.

8 slices bread (crusts removed), cubed,
or
torn into squares

2 cups (8 oz.) grated cheddar, Swiss,
or
American, cheese

1 cup cooked, chopped ham

4 eggs

1 cup light cream,
or
milk

1 cup evaporated milk

¼ tsp. salt

1 Tbsp. parsley

paprika

1. Lightly grease slow cooker. Alternate layers of bread and cheese and ham.

2. Beat together eggs, milk, salt, and parsley. Pour over bread in slow cooker.

3. Sprinkle with paprika.

4. Cover and cook on Low 3-4 hours. (The longer cooking time yields a firmer, dryer dish.)

Breakfast Casserole

Shirley Hinh

Wayland, IA

Makes 8-10 servings

Prep. Time: 15 minutes

Cooking Time: 3 hours

Ideal slow-cooker size: 4-qt.

6 eggs, beaten

1 lb. little smokies (cocktail wieners),
or
1½ lbs. bulk sausage, browned and drained

1½ cups milk

1 cup shredded cheddar cheese

8 slices bread, torn into pieces

1 tsp. salt

½ tsp. dry mustard

1 cup shredded mozzarella cheese

1. Mix together all ingredients except mozzarella cheese. Pour into greased slow cooker.

2. Sprinkle mozzarella cheese over top.

3. Cover and cook 2 hours on High, and then 1 hour on Low.

Egg and Cheese Bake

Evie Hershey

Atglen, PA

Makes 6 servings

Prep. Time: 15 minutes

Cooking Time: 4-6 hours

Ideal slow-cooker size: 4-qt.

3 cups toasted bread cubes

1½ cups shredded cheese

fried, crumbled bacon,
or
ham chunks,
optional

6 eggs, beaten

3 cups milk

¾ tsp. salt

¼ tsp. pepper

1. Combine bread cubes, cheese, and meat in greased slow cooker.

2. Mix together eggs, milk, salt, and pepper. Pour over bread.

3. Cook on Low 4-6 hours.

Slow-Cooker Eggs and Ham

Dot Hess

Willow Street, PA

Makes 8 servings

Prep Time: 15 minutes

Cooking Time: 8-9 hours

Ideal slow-cooker size: 6 qt.

32-oz. bag frozen hash browns

1½-2 cups cheddar cheese, shredded

1 lb. cooked ham, cubed

1 medium onion, chopped

12 eggs

1 cup milk

1 tsp. salt

1 tsp. pepper

1. Divide potatoes, cheese, ham, and onion into thirds.

2. Spray cooking spray over interior of slow cooker.

3. Make three 4-part layers (potatoes on bottom, onion on top) in slow cooker.

4. In a mixing bowl, beat eggs, milk, salt, and pepper together. Pour over layers in slow cooker.

5. Cover and cook on Low 8-9 hours.

Variations:

1. For extra flavor, use Monterey Jack, jalapeno, or extra-sharp cheddar cheese, instead of a mild cheddar.

2. To add kick, substitute garlic powder for salt.

Veronica Sabo

Shelton, CT