Slow Cooked Big Breakfast Recipes

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SLOW COOKER BAKED POTATOES



Slow Cooker Baked Potatoes image

A super easy way to bake potatoes without heating up the kitchen.

Provided by Nurse Ellen so not a

Categories     Side Dish     Potato Side Dish Recipes     Baked Potato Recipes

Time 4h40m

Yield 4

Number Of Ingredients 4

4 baking potatoes, well scrubbed
1 tablespoon extra virgin olive oil
kosher salt to taste
4 sheets aluminum foil

Steps:

  • Prick the potatoes with a fork several times, then rub potatoes with olive oil, sprinkle with salt, and wrap tightly in foil. Place the potatoes into a slow cooker, cover, and cook on High for 4 1/2 to 5 hours, or on Low for 7 1/2 to 8 hours until tender.

Nutrition Facts : Calories 254.3 calories, Carbohydrate 51.2 g, Fat 3.6 g, Fiber 3.7 g, Protein 6.1 g, SaturatedFat 0.5 g, Sodium 114.2 mg, Sugar 1.8 g

ALL-IN-ONE SLOW-COOKER BREAKFAST



All-in-One Slow-Cooker Breakfast image

Let your slow cooker do the work and don't worry about adding sides because this dish already has everything-hash browns, sausage, cheese and eggs. Just sip your coffee, cut up some fresh fruit, and breakfast (or brunch) is served. -Debbie Glasscock, Conway, Arkansas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 3h20m

Yield 6 servings.

Number Of Ingredients 11

1 pound bulk pork sausage
1 small onion, chopped
6 green onions, thinly sliced
1 package (30 ounces) frozen shredded hash brown potatoes, thawed
2 cups shredded sharp cheddar cheese
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup sour cream
6 large eggs
1/4 teaspoon pepper
Chopped fresh parsley
Optional: Salsa and additional sour cream

Steps:

  • In a large skillet, cook sausage, onion and green onions over medium heat until sausage is no longer pink and onions are tender, 6-8 minutes, breaking up sausage into crumbles; drain. Transfer to a greased 5- or 6-qt. slow cooker. Stir in hash browns, cheese, soup and sour cream until blended., Cook, covered, on high 2-1/2 hours. With the back of a spoon, make 6 wells in potato mixture. Break an egg in each well. Sprinkle eggs with pepper. Cover and cook until egg whites are completely set and yolks begin to thicken but are not hard, 30-35 minutes longer. Sprinkle with parsley. If desired, serve with salsa and additional sour cream.

Nutrition Facts : Calories 654 calories, Fat 44g fat (19g saturated fat), Cholesterol 276mg cholesterol, Sodium 1194mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 3g fiber), Protein 29g protein.

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