6 Cups of cubed Cinnamon Swirl Bread
7 Large eggs
2 ½ Cups whole milk
1 Cup heavy cream
¼ Cup granulated sugar
¼ Cup maple syrup
2 Teaspoons real vanilla extract
1 ½ Teaspoons ground cinnamon
¼ Teaspoon ground nutmeg
¾ Cup chopped dates
3 Teaspoons butter, cut into bits
¾ Cup candied pecans, coarsely chopped
2 Teaspoons melted butter
2 Teaspoons brown sugar
1 Cup chopped pecans
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.
1 Cup steel cut oats
1 to 2 Tablespoons toasted sesame seed oil
2 to 3 Cloves garlic (chopped)
2 to 3 Tablespoons fresh chopped ginger
5 to 6 Chopped green onions (white and green parts separated)
Dash of cayenne pepper (optional)
3 Cups chicken stock
1 Cup frozen peas and carrots
Place all ingredients, except the green parts of the onions, the frozen peas and carrots in the Crock-Pot® slow cooker. Mix.
Set Crock-Pot® slow cooker on low for 8 to 9 hours or high for 3 to 4 hours.
About one hour before end of cooking time, add the frozen peas and carrots.
Serve with chopped green parts of the onions and garnish of choice.
2 Cup milk (can sub Almond or Coconut Milk if you prefer)
2 Tablespoons honey
1 Tablespoon butter
1/4 Teaspoon salt
1/2 Teaspoon cinnamon
1 Cup dry old-fashioned oats
1 Cup apples (peeled and sliced)
1/2 Cup chopped walnuts (or nuts of your choice)
2 Tablespoon brown sugar, if desired
Mix all ingredients together and place in a Crock-Pot® slow cooker greased with butter. (or use a slow cooker liner greased with butter)
Cover; Cook on Low for 5 to 6 hours or High for 4 hours.
Dish into individual servings.
If desired, sprinkle with cinnamon or dried fruit for garnish.
1 Package (28 oz) frozen hash brown potatoes, thawed
1 1/2 Cups cheese, shredded, Mexican blend
1 Pound sausage, country style
12 Large eggs
1/2 Cup whole milk
Crumble and brown sausage in skillet. Remove from pan and pat off grease with paper towel.
Beat eggs in mixing bowl.
Spray inside of Crock-Pot® slow cooker with food release spray.
Layer items in Crock-Pot® slow cooker in order of ingredient list. Cook on low for 6 to 8 hours.
Serve with salsa, sour cream, salt and pepper to taste.
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.