Tuesday, July 29, 2014

Breakfast...It's What's For Dinner! #Recipe

One of "my favorite things" to eat for dinner is breakfast. Whether it's as simple as a bowl of cereal, or a more filling meal that includes eggs, hashbrowns, and pancakes, I try to schedule breakfast for dinner once every couple of weeks. I recently discovered a couple really good recipes that make this so easy. Slow cooker for the casserole, and instead of standing over a griddle to make all those pancakes, you turn it into a pancake pie that bakes in the oven-what could be easier?! In case you want to try one or both of these out-for breakfast or dinner-here are the recipes!

Breakfast Slow Cooker Casserole
Ingredients:
1 package Frozen Shredded Hashbrowns
1 pound Ground Sausage, browned and drained
2 cups Shredded Cheddar Cheese
1 cup Shredded Mozzarella
1 Onion, diced
1 Green Pepper, diced
12 Eggs
1/2 cup Milk

Spray a 6-quart or larger slow cooker with non-stick cooking spray. Layer half the potatoes, and top with half the sausage, cheddar and mozzarella, onion and green pepper. Repeat layers. Beat eggs and milk together; pour evenly over potato-sausage layers. Cook on low for 8 hours, or on high for 4 hours, until eggs are set. Makes 8-10 servings
(Taken and slightly altered from the "A Year With Six Sisters' Stuff" cookbook)




Pancake Pie
Ingredients:
2 cups Pancake Mix
2 eggs, lightly beaten
1-3/4 cups Millk
2 tablespoon Canola Oil
1 teaspoon Syrup

Combine eggs, milk, oil and syrup in a bowl. Place pancake mix in a separate bowl and add milk/egg mixture. Mix well. Pour into 2 8-9" pie pans (or a 14" pizza pan) and bake at 425 for 10-15 minutes. 
You can also jazz this up a little. A like to mash a banana and add it to the batter before baking. You can also add chocolate chips, peanut butter chips, nuts...one of my personal favorites is adding fresh blueberries to the plain batter. It's delicious! Some of the family enjoys their slice with butter and syrup, others eat it plain-it's up to you! Makes 6-8 servings.


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