10 pieces of cooked bacon, chopped
3 c. Potatoes O’Brien, frozen
4 oz. Monterey Jack Cheese, shredded +
1 c. Milk salt & pepper, to taste
dash or two of your favorite hot sauce
Refrigerated, uncooked tortillas
Grease a 5-Quart programmable slow cooker with non-stick cooking spray
Place Potatoes O’Brien in the slow cooker
Sprinkled chopped bacon over top potatoes
Next, add 4 oz. of the shredded cheese over bacon & potatoes
Sprinkle with salt & pepper to your liking.
In a separate bowl, combine eggs, milk and your favorite hot sauce, if desired. Whisk.
Pour egg mixture over ingredients in the slow cooker. Stir to combine.
Cover and Cook on LOW for 5 Hours and allow to stay on Warm for up to 3 hours more.
Stir eggs and replace lid to keep warm while heating tortillas.
To make quesadillas, heat a tortilla for 15 seconds over a dry skillet. (I like the uncooked tortillas in the refrigerated section at the grocery store)
Flip tortilla and add about ½ egg mixture to one half of the tortilla.
Sprinkle with additional shredded Monterey jack cheese (or add pepper jack, if you’d prefer) and fold tortilla in half to secure ingredients.
Cook for 15-20 seconds longer or just until tortilla starts to crisp on one side.
Flip and heat other side, pressing down with a spatula to flatten the quesadilla.
Remove from heat.
Slice into wedges with a pizza cutter. Serve with sour cream and/or salsa.
Coat the inside of your Crock-Pot® slow cooker with cooking spray
Spread the bread cubes on a baking sheet and crisp in a 275 degree oven for 20 minutes, or until slightly dry and hard. Spread bread over the base of your Crock-Pot® slow cooker.
While the bread is baking whisk the eggs, milk, cream, sugar, syrup, vanilla, cinnamon, and nutmeg together.
Pour mixture over bread and press lightly to make sure all the bread is submerged. Sprinkle on the dates and pecans (recipe below), and finally the cut up pieces of butter and cook on high for 3 to 4 Hours.