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    EOL Coverage of Chefs Championships at IHMRS

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  • 4

    Preparing Lobster for Competition

Slow Cooker Recipes - Volume 5

In previous volumes of Slow Cooker Recipes, we have covered savory dishes, desserts, beverages, and dips—but it doesn't end there! In this volume, we are going to look at some great breakfast recipes that you can put together using the help of your slow cooker. I hope you enjoy them!

Egg Casserole

Ingredients:
6 beaten eggs
10 slices of bread
1 1/2 cups of milk
2 cups of grated sharp cheddar cheese
1/2 lb sausage
salt and pepper
yellow mustard (optional)


Directions:
Cook the sausage meat in a skillet and drain the excess
fat. Spread mustard on the bread and cut it into squares.
Beat the eggs and milk in a bowl and season with salt and pepper. Spray the slow cooker with cooking spray, then layer the bread, cheese, and sausage meat in the crock pot. Pour the egg mixture over the top and cook on a low heat setting for about seven hours.

Breakfast Cobbler

Ingredients:
4 apples (peeled, cored, and sliced)
1/4 cup of honey
1 tsp cinnamon
2 tbsp butter, melted
2 cups of granola cereal

Directions:
Grease the inside of the slow cooker with cooking spray or butter. Arrange the apples in the slow cooker. In a bowl, mix together the honey, cinnamon, butter, and granola cereal. Pour this mixture over the apples. Cook on a low heat for about five hours, or high for two hours. Serve with milk.

Spinach and Ham Strata

Ingredients:
4 cups of buttered and cubed French bread
1 bag frozen spinach (thawed and drained)
8 oz diced ham
1 1/2 to 2 cups of shredded cheddar cheese
1 can cream of mushroom soup
1/2 cup of evaporated milk (or half and half)
5 eggs
2 to 3 tsp dried minced onion
salt and pepper, to taste

Directions:
Butter the inside of the slow cooker, then create a layer
using half of the bread cubes, spinach, cheese, bacon, and cheese. Salt and pepper to taste. Repeat the layers again (make sure the cheese is the last layer on top). In a bowl, mix together the mushroom soup, milk, eggs, and dried onion. Pour the mixture over the layers, then chill for an hour, or until ready to cook. To cook, cover the slow cooker and set to a low heat for about four hours.

Cheese Strata

Ingredients:
14 slices white bread (crusts removed)
3 cups of shredded sharp cheddar cheese
1/4 cup of butter
6 large eggs
3 cups of milk (scalded)
2 tbsp Worcestershire sauce
1/2 tsp salt
Paprika to taste

Directions:
Tear the bread into small chunks. Grease the inside of the
slow cooker, then create a layer using half of the bread, cheese, and butter. Repeat the layering again. Beat together the eggs, milk, Worcestershire sauce, and salt. Pour this mixture over the bread and cheese layers and sprinkle with paprika. Cover the cooker and heat on low for about four hours.

Eggs Florentine

Ingredients:
1 tbsp vegetable oil
1 cup of shredded sharp cheddar cheese
1 1/2 cups of frozen spinach (thawed and drained)
2 slices of white bread without crusts (cubed)
1 cup of sliced mushrooms
1/2 cup of sliced green onions
1 oz sliced pimiento (or red bell pepper)
6 eggs
1 cup of half and half
1/2 cup of water
1/2 tsp paprika
salt and pepper to taste

Directions:
Grease the inside of the slow cooker with the vegetable
oil. Create a layer using 1/2 cup of cheese, spinach,
bread, mushrooms, onions, and pimento or bell pepper. In a bowl, mix together the eggs, half and half, water, salt, and pepper, then pour over the layering in the slow cooker. Sprinkle with the remaining cheese and the paprika. Cover the cooker and set to a high heat. Cook for about an hour and a half, or until the mixture has set.


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