As promised I have the recipe for that slow cooker breakfast I made on Saturday morning. I mentioned before that I wanted to have something warm for the runners after a chilly training session. I did a little research and combined a few recipes to come up with this simple and seriously delicious crustless quiche. Although it isn’t super healthy, it also isn’t terrible and you can revamp it any way you want to make it fit your dietary needs.
What I loved most about this recipe was how easy it was to prep. All you need to do is cook up the bacon and you are good to go. This dish is a perfect balance of breakfast favorites. I would do this as a brunch or Christmas morning treat. I love that you can put it together the night before and turn it on before you go to bed. In the morning you have breakfast ready to go. I served this with my Blueberry Buckle, a perfect combination.
1 package hash browns (from freezer, uncooked)
8-12 ounces shredded cheddar cheese
1 onion, chopped
1 pound bacon cooked and crumbled (we like ours extra crispy)
1 cup skim milk
Salt to taste
Garlic salt to taste
Cook bacon and crumble. Chop onion to preferred size. Spray inside of slow cooker. Layer half the hash browns, half the onion, half the bacon, and half the cheese. Sprinkle with a little salt and garlic salt. Layer the remaining ingredients. Combine the eggs and milk whisk thoroughly. Pour eggs and milk over the layered ingredients. Cover slow cooker and set on low for 8 hours. Turn to warm until ready to eat. I waited and kept this in the fridge until right before I went to bed and then turned it on so that it didn’t overcook.
Note: When we woke up it looked a tad watery on top so I adjusted the lid to allow steam to escape for 10-15 minutes. I put the lid back on and it was perfect when we were ready to eat. Nobody wants watery eggs!