3
brilliant
breakfasts
French toast in your slow cooker? Yes! Of course hot cereals make perfect partners to slow cookers, but Spanish Strata, Italian Breakfast Burritos, or Tropical Fruit Casserole are all breakfast options, too. So for your next brunch or special breakfast, break out the slow cooker.
cranberry-maple oatmeal with pears
artichoke strata with sun-dried tomatoes and chèvre
four-grain hot cereal
prep: 15 minutes cook: 6 to 7 hours (low) makes: 6 to 8 servings
With 8 grams of fiber, this cereal contributes almost one-third of your fiber for the day. With wheat berries, barley, and oats, it’s a fiber powerhouse.
Disposable slow-cooker liner
3 cups water
21⁄2 cups apple juice
1⁄2 cup regular barley (not quick-cooking)
1⁄2 cup steel-cut oats
1⁄2 cup dried cranberries
1⁄2 cup dried apricots, chopped
1⁄4 cup wheat berries
1⁄4 cup quinoa
1⁄4 teaspoon salt
1⁄4 cup honey
Toasted sliced almonds
Honey (optional)
1 Line a 31⁄2- or 4-quart slow cooker with a disposable slow-cooker liner. In prepared slow cooker combine the water, apple juice, barley, oats, cranberries, apricots, wheat berries, quinoa, and salt.
2 Cover and cook on low-heat setting for 6 to 7 hours. Stir in 1⁄4 cup honey. Sprinkle each serving with almonds, and, if desired, drizzle with additional honey.
nutrition facts per serving: 331 cal., 5 g total fat (1 g sat. fat), 0 mg chol., 108 mg sodium, 70 g carbo., 8 g dietary fiber, 7 g protein.
chunky applesauce
prep: 20 minutes cook: 6 to 8 hours (low) or 3 to 4 hours (high) makes: 10 servings
Granny Smith, Jonathan, Newtown Pippin, and McIntosh apples are all suitable for this delicious applesauce.
3 pounds tart cooking apples, peeled, cored, and sliced
1 cup snipped dried apples
1⁄2 cup packed brown sugar
1⁄2 cup water
1⁄4 cup frozen apple juice concentrate, thawed
1 teaspoon finely shredded lemon peel
3 tablespoons lemon juice
6 inches stick cinnamon, broken into 1-inch pieces
1 In a 31⁄2- or 4-quart slow cooker combine sliced apples, dried apples, brown sugar, the water, apple juice concentrate, lemon peel, lemon juice, and cinnamon. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Remove and discard cinnamon. Using a potato masher, coarsely mash apples.
2 If storing applesauce for later use, slightly cool. Ladle into airtight containers; seal. Chill for up to 1 week or freeze for up to 8 months.
nutrition facts per serving: 159 cal., 0 g total fat (0 g sat. fat), 0 mg chol., 29 mg sodium, 41 g carbo., 2 g dietary fiber, 1 g protein.
crème brûlée french toast
prep: 15 minutes chill: 4 hours cook: 7 to 8 hours (low) stand: 30 minutes makes: 12 servings
Slow-cooker liners help keep your ceramic insert clean, eliminating the need for use of harsh chemicals, scrubbing, or soaking.
Disposable slow-cooker liner
12 ounces challah or sweet bread (such as Portuguese or Hawaiian sweet bread), cut into 1-inch cubes (about 9 cups)
4 cups milk
1⁄2 cup sugar
3 eggs, or 3⁄4 cup refrigerated or frozen egg product, thawed
1 teaspoon vanilla
1⁄4 teaspoon salt
Caramel ice cream topping, warmed
1 Line a 31⁄2- or 4-quart slow cooker with a disposable slow-cooker liner. Place bread cubes in prepared slow cooker.
2 In a large mixing bowl whisk together milk, sugar, eggs, vanilla, and salt. Pour over bread cubes in cooker. Press bread lightly with back of a large spoon to moisten bread completely. Cover and chill in the refrigerator for 4 to 24 hours.
3 Remove from refrigerator. Cover and cook on low-heat setting for 7 to 8 hours or until a knife inserted in the center comes out clean. Turn off cooker. Let stand for 30 minutes. Carefully lift liner from cooker, using a plate to transfer French toast to a cutting board. If desired, slice French toast to serve or spoon it into serving dishes. Top with ice cream topping.
nutrition facts per serving: 231 cal., 5 g total fat (2 g sat. fat), 33 mg chol., 287 mg sodium, 39 g carbo., 1 g dietary fiber, 7 g protein.
tropical fruit casserole
prep: 15 minutes cook: 31⁄2 to 4 hours (low) or 11⁄2 to 2 hours (high) makes: 12 to 14 servings
Serve this warm fruit mixture for brunch or serve it spooned over Belgian waffles. It’s better than syrup, guaranteed.
1 24-ounce jar refrigerated mango slices, drained and cut into 1-inch pieces
1 20-ounce can pineapple chunks in juice, drained
1 16-ounce package frozen unsweetened peach slices
1 12-ounce package soft coconut macaroon cookies, crumbled
1⁄2 cup dried cherries
1⁄4 cup packed brown sugar
1⁄4 cup butter, melted
1 teaspoon finely shredded lemon peel
2 tablespoons lemon juice
1 In a 31⁄2- or 4-quart slow cooker combine mango, pineapple, peaches, crumbled macaroons, and cherries. In a small bowl stir together brown sugar, butter, lemon peel, and lemon juice. Pour over fruit mixture.
2 Cover and cook on low-heat setting for 31⁄2 to 4 hours or on high-heat setting for 11⁄2 to 2 hours.
nutrition facts per serving: 271 cal., 10 g total fat (8 g sat. fat), 10 mg chol., 102 mg sodium, 46 g carbo., 3 g dietary fiber, 2 g protein.
cranberry-maple oatmeal with pears
prep: 15 minutes cook: 6 to 7 hours (low) makes: 8 servings
When you have 15 minutes some Saturday evening, prepare this cereal. Wake up in the morning to a hot cereal that will make you wish every day was oatmeal day.
Nonstick cooking spray
43⁄4 cups water
11⁄2 cups steel-cut oats
3⁄4 cup maple syrup
1⁄3 cup golden raisins
1⁄3 cup dried cranberries
1⁄3 cup chopped dried pears
1 teaspoon ground cinnamon or Chinese five-spice powder
1 teaspoon vanilla
1⁄2 teaspoon salt
Milk (optional)
1 Lightly coat the inside of a 31⁄2- or 4-quart slow cooker with cooking spray. In prepared slow cooker combine the water, oats, syrup, raisins, cranberries, pears, cinnamon, vanilla, and salt.
2 Cover and cook on low-heat setting for 6 to 7 hours. If desired, serve with milk.
nutrition facts per serving: 242 cal., 2 g total fat (0 g sat. fat), 0 mg chol., 154 mg sodium, 56 g carbo., 4 g dietary fiber, 5 g protein.
good morning oatmeal
prep: 15 minutes cook: 6 to 7 hours (low) makes: 10 servings
A dollop of vanilla yogurt and granola are musts for this fruited oatmeal-and-spice hot cereal.
3 cups water
13⁄4 cups apple juice
11⁄2 cups steel-cut oats
1 medium pear, cored and chopped
1 7-ounce package mixed dried fruit bits
1⁄3 cup packed brown sugar
1⁄2 teaspoon salt
1⁄2 teaspoon ground cinnamon
2 6-ounce cartons vanilla yogurt
1 cup low-fat granola
1 In a 31⁄2- or 4-quart slow cooker combine the water, apple juice, oats, pear, dried fruit bits, brown sugar, salt, and cinnamon.
2 Cover and cook on low-heat setting for 6 to 7 hours. To serve, top with yogurt and granola.
nutrition facts per serving: 281 cal., 3 g total fat (0 g sat. fat), 2 mg chol., 185 mg sodium, 59 g carbo., 6 g dietary fiber, 7 g protein.
sherried fruit
prep: 25 minutes cook: 31⁄2 to 4 hours (low) or 11⁄2 to 2 hours (high) makes: 12 to 14 servings
Keep this hot multifruit combo reserved for the adults. Sweet sherry adds an interesting flavor dimension to a simple mix of fruits.
1 20-ounce can pineapple chunks in juice, undrained
3 medium firm ripe plums, pitted and cut into thick wedges
2 medium cooking apples, cored and cut into 1-inch pieces
2 medium pears, cored and cut into 1-inch pieces
1⁄2 cup dried apricots, halved
1⁄3 cup packed brown sugar
1⁄4 cup butter, melted
1⁄4 cup sherry
2 tablespoons quick-cooking tapioca, crushed
1⁄4 teaspoon salt
1 In a 31⁄2- or 4-quart slow cooker combine pineapple, plums, apples, pears, and apricots. In a small bowl combine brown sugar, melted butter, sherry, tapioca, and salt. Pour brown sugar mixture over fruit; stir to combine.
2 Cover and cook on low-heat setting for 31⁄2 to 4 hours or on high-heat setting for 11⁄2 to 2 hours.
nutrition facts per serving: 148 cal., 4 g total fat (2 g sat. fat), 10 mg chol., 79 mg sodium, 28 g carbo., 2 g dietary fiber, 1 g protein.
six-grain hot cereal
prep: 15 minutes cook: 6 to 7 hours (low) makes: 8 servings
Just when you thought you couldn’t eat another bowl of hot oatmeal you get a bite of this. You’re hooked. Now every day is a good day for a hearty bowl of hot cereal.
5 cups water
1 cup mixed dried fruit, coarsely snipped, and/or dried cranberries, dried tart cherries, and/or raisins (about 7 ounces)
1⁄4 cup chopped crystallized ginger
3 tablespoons steel-cut oats
3 tablespoons cracked wheat
3 tablespoons regular brown rice
2 tablespoons regular pearled barley (not quick-cooking)
2 tablespoons millet or regular brown rice
2 tablespoons yellow cornmeal
1 teaspoon ground cinnamon
1 teaspoon vanilla
1⁄4 teaspoon salt
Milk and/or desired flavor yogurt (optional)
Maple syrup and/or shredded coconut (optional)
1 In a 31⁄2- or 4-quart slow cooker combine the water, dried fruit, ginger, steel-cut oats, cracked wheat, brown rice, barley, millet, cornmeal, cinnamon, vanilla, and salt.
2 Cover and cook on low-heat setting for 6 to 7 hours. Stir before serving. If too thick, stir in a bit of boiling water. If desired, serve hot porridge topped with milk, yogurt, maple syrup, and/or coconut.
nutrition facts per serving: 142 cal., 1 g total fat (0 g sat. fat), 0 mg chol., 93 mg sodium, 32 g carbo., 3 g dietary fiber, 3 g protein.
italian breakfast burritos
prep: 30 minutes cook: 41⁄2 to 5 hours (low) makes: 10 servings
This refined burrito contains spinach, basil, artichoke hearts, shallots, and prosciutto in an egg base. Don’t forget the marinara sauce.
16 eggs, lightly beaten, or 4 cups refrigerated or frozen egg product, thawed
11⁄2 cups shredded mozzarella cheese (6 ounces)
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
1 6-ounce jar marinated artichoke hearts, drained and coarsely chopped
1⁄2 cup milk
3 shallots, finely chopped
1⁄2 cup fresh basil, snipped
3 ounces prosciutto, chopped
2 cloves garlic, minced
1⁄4 teaspoon ground black pepper
10 10-inch flour tortillas
1 cup purchased basil pesto
1 15-ounce container refrigerated marinara sauce, heated
1 In a 31⁄2- or 4-quart slow cooker combine eggs, mozzarella cheese, spinach, artichoke hearts, milk, shallots, basil, prosciutto, garlic, and pepper. Cover and cook on low-heat setting for 41⁄2 to 5 hours.
2 Wrap tortillas in white microwave-safe paper towels; heat in microwave oven on 100 percent power (high) for 1 to 11⁄2 minutes or just until warmed. Spread pesto over each tortilla to within 1 inch of edge. Evenly divide egg mixture among tortillas, breaking it up as necessary; roll up, tucking in ends. Serve burritos with warm marinara sauce.
nutrition facts per serving: 455 cal., 22 g total fat (7 g sat. fat), 25 mg chol., 1190 mg sodium, 38 g carbo., 4 g dietary fiber, 24 g protein.
morning casserole
prep: 25 minutes chill: 8 hours cook: 51⁄2 to 6 hours (low) stand: 30 minutes makes: 10 servings
Sweet and savory ingredients come together for this bread pudding–like breakfast. Make it the night before, and then cook it in the morning.
1 pound bulk pork sausage
Disposable slow-cooker liner
1 16-ounce loaf raisin bread, cubed
6 eggs, or 11⁄2 cups refrigerated or frozen egg product, thawed
11⁄2 cups milk
11⁄2 cups half-and-half or light cream
1 teaspoon vanilla
1⁄4 teaspoon ground nutmeg
1⁄4 teaspoon ground cinnamon
1 cup coarsely chopped pecans, toasted (optional)
1 In a medium skillet cook sausage over medium heat until brown. Drain off fat. Line a 4- to 5-quart slow cooker with a disposable slow-cooker liner. Place sausage and bread cubes in prepared slow cooker; mix well.
2 In a large bowl whisk together the eggs, milk, half-and-half, vanilla, nutmeg, and cinnamon. Pour over sausage and bread cubes. Press bread lightly with back of a large spoon to moisten bread completely. Cover and refrigerate for 8 hours or overnight.
3 Cover and cook on low-heat setting for 51⁄2 to 6 hours. Turn off cooker; let stand for 30 minutes. Carefully lift liner from cooker, using a plate to transfer casserole to a cutting board. Slice casserole to serve. If desired, sprinkle each serving with pecans.
nutrition facts per serving: 381 cal., 23 g total fat (9 g sat. fat), 174 mg chol., 565 mg sodium, 29 g carbo., 2 g dietary fiber, 15 g protein.
breakfast migas
prep: 25 minutes cook: 5 to 6 hours (low) makes: 6 servings
Serve this dish for brunch amigos and amigas who love foods with a Mexican flair. Cornbread muffins and a fruit salad make perfect sides.
Disposable slow-cooker liner
1 pound bulk breakfast sausage, browned and drained
1 4.5-ounce package tostada shells, coarsely broken
3⁄4 cup chopped red sweet pepper (1 medium)
1⁄2 cup chopped onion (1 medium)
1 4-ounce can diced green chiles, undrained
12 eggs, or 31⁄2 cups refrigerated or frozen egg product
1 10.75-ounce can condensed nacho cheese soup
1⁄4 teaspoon ground black pepper
2 avocados, chopped
2 cups refrigerated fresh salsa
1 8-ounce carton sour cream
1 Line a 31⁄2 or 4-quart slow cooker with a disposable slow-cooker liner. In an extra-large bowl combine sausage, tostada shells, red sweet pepper, onion, and diced green chiles. In a large bowl whisk together eggs, soup, and pepper. Pour over sausage mixture; transfer to prepared slow cooker.
2 Cover and cook on low-heat setting for 5 to 6 hours. Serve with avocados, salsa, and sour cream.
nutrition facts per serving: 591 cal., 37 g total fat (13 g sat. fat), 482 mg chol., 1578 mg sodium, 33 g carbo., 7 g dietary fiber, 31 g protein.
ham, gouda, and potato bake
prep: 20 minutes cook: 6 to 7 hours (low) makes: 8 servings
Wake up to an all-in-one breakfast. Put this casserole on the night before (on low) and treat your family to a wonderful meal when they rise.
4 cups frozen diced hash brown potatoes
1⁄2 pound cooked ham, chopped
3⁄4 cup chopped red sweet pepper (1 medium)
1⁄2 cup chopped onion (1 medium)
11⁄2 cups shredded Gouda cheese (6 ounces)
6 eggs, lightly beaten, or 11⁄2 cups refrigerated or frozen egg product, thawed
1 10.75-ounce can condensed cream of potato soup
1⁄2 cup milk
1⁄8 teaspoon ground black pepper
8 English muffins, split and toasted
1 In a 31⁄2- or 4-quart slow cooker combine hash browns, ham, red sweet pepper, onion, and Gouda cheese. Toss together to combine. In a medium mixing bowl whisk together eggs, soup, milk, and pepper. Pour over potato mixture.
2 Cover and cook on low-heat setting for 6 to 7 hours. To serve, spoon potato mixture over English muffin halves.
nutrition facts per serving: 417 cal., 13 g total fat (6 g sat. fat), 199 mg chol., 1292 mg sodium, 52 g carbo., 4 g dietary fiber, 24 g protein.
spanish strata
prep: 25 minutes cook: 51⁄2 to 6 hours (low) stand: 15 minutes makes: 8 servings
Strata in the slow cooker? What a great idea! This version boasts ingredients of Spain—Manchego cheese and smoked chorizo.
Disposable slow-cooker liner
4 cups country-style bread, cut into 1-inch pieces
11⁄2 cups frozen diced hash brown potatoes with onions and peppers
1 cup shredded Manchego cheese (4 ounces)
1⁄2 cup coarsely chopped sweet onion (1 small)
1⁄2 cup coarsely chopped roasted red sweet pepper
2 ounces serrano ham or cooked smoked chorizo, chopped
2 cloves garlic, minced
2 cups milk
4 eggs, or 1 cup refrigerated or frozen egg product, thawed
1⁄2 teaspoon salt
1⁄4 teaspoon crushed red pepper
1 Line a 31⁄2- or 4-quart slow cooker with a disposable slow-cooker liner. In a large mixing bowl combine bread, hash browns, Manchego cheese, onion, red sweet pepper, ham, and garlic. Spoon bread mixture into prepared cooker. In the same bowl whisk together milk, eggs, salt, and crushed red pepper. Pour over bread mixture in cooker.
2 Cover and cook on low-heat setting for 51⁄2 to 6 hours. Turn off cooker. Let stand for 15 to 30 minutes. Carefully lift liner from cooker, using a plate to transfer strata to a cutting board. To serve, slice strata.
nutrition facts per serving: 230 cal., 11 g total fat (5 g sat. fat), 126+ mg chol., 569 mg sodium, 20 g carbo., 1 g dietary fiber, 13 g protein.
lemon–poppy seed french toast
prep: 25 minutes chill: 4 hours cook: 7 to 8 hours (low) stand: 30 minutes makes: 8 to 10 servings
Making French toast for a crowd just got easier. Lemon curd, cream cheese, and cubed bread transform into a morning favorite in your slow cooker.
Disposable slow-cooker liner
12 ounces country-style bread, cut in 1-inch pieces (about 9 cups)
1 8-ounce package cream cheese, softened
1⁄2 cup lemon curd
4 cups milk
1⁄4 cup granulated sugar
3 eggs, or 3⁄4 cup refrigerated or frozen egg product, thawed
1 tablespoon poppy seeds
1⁄4 teaspoon almond extract
1⁄4 teaspoon salt
Confectioner’s sugar (optional)
Fresh raspberries, blueberries, and/or blackberries (optional)
1 Line a 31⁄2- or 4-quart slow cooker with a disposable slow-cooker liner. Place bread cubes in prepared slow cooker. In a large bowl beat together cream cheese and lemon curd with a wooden spoon until smooth. Whisk in milk, sugar, eggs, poppy seeds, almond extract, and salt. Pour mixture over bread cubes in cooker. Cover and chill for 4 to 24 hours.
2 Cover and cook on low-heat setting for 7 to 8 hours or until a knife inserted near the center comes out clean. Turn off cooker. Let stand for 30 minutes. Carefully lift liner from cooker, using a plate to transfer French toast to a cutting board. To serve, slice French toast. If desired, sprinkle with confectioner’s sugar and serve with fresh berries.
nutrition facts per serving: 392 cal., 17 g total fat (9 g sat. fat), 135 mg chol., 496 mg sodium, 49 g carbo., 3 g dietary fiber, 12 g protein.
artichoke strata with sun-dried tomatoes and chèvre
prep: 20 minutes bake: 10 minutes cook: 6 to 7 hours (low) stand: 15 minutes oven: 350°F makes: 6 to 8 servings
Bold flavors dominate this appetizing strata. Chèvre cheese and marinated tomato bits craft a dish that is bold and delicious.
8 cups 1-inch sourdough bread cubes
Disposable slow-cooker liner
1 14-ounce can artichoke hearts, drained and chopped
1⁄2 cup chopped green onions (4)
11⁄3 to 11⁄2 cups crumbled goat cheese (chèvre) (5 to 6 ounces)
1⁄4 cup chopped oil-pack dried tomatoes
2 cups half-and-half or whole milk
6 eggs, or 11⁄2 cups refrigerated or frozen egg product, thawed
3 cloves garlic, minced
1⁄2 teaspoon dried basil, crushed
1⁄4 teaspoon salt
1⁄4 teaspoon crushed red pepper
1 Preheat oven to 350°F. Spread bread cubes evenly in a 15x10x1-inch baking pan. Bake for 10 to 15 minutes or until bread cubes are dry, stirring twice; cool. (The bread cubes will continue to dry and crisp as they cool.) Or let bread cubes stand loosely covered at room temperature for 8 to 10 hours.
2 Line a 31⁄2- or 4-quart slow cooker with a disposable slow-cooker liner. Place bread cubes, artichoke hearts, green onions, 1 cup goat cheese, and dried tomatoes in prepared slow cooker; toss gently to combine. In a medium bowl whisk together half-and-half, eggs, garlic, basil, salt, and crushed red pepper. Pour evenly over bread mixture.
3 Cover and cook on low-heat setting for 6 to 7 hours. Turn off cooker. Sprinkle with remaining goat cheese. Let stand for 15 to 30 minutes. Carefully lift liner from cooker, using a plate to transfer strata to a cutting board. To serve, slice strata or spoon onto serving plates.
nutrition facts per serving: 436 cal., 21 g total fat (11 g sat. fat), 252 mg chol., 889 mg sodium, 41 g carbo., 4 g dietary fiber, 21 g protein.
red flannel hash
prep: 20 minutes cook: 6 to 7 hours (low) or 3 to 31⁄2 hours (high) makes: 6 servings
Fresh beets are a tasty surprise in this classic favorite.
11⁄2 pounds beets, peeled and chopped
11⁄2 pounds round red potatoes, peeled and chopped (41⁄2 cups)
12 ounces cooked corned beef from deli (about 3⁄4-inch-thick chunk), chopped
1 cup chopped onion (1 large)
1⁄4 cup beef or chicken broth
2 tablespoons spicy brown mustard
2 tablespoons butter, melted
1 tablespoon honey
1 tablespoon cider vinegar
1⁄2 teaspoon salt
1⁄2 teaspoon bottled hot pepper sauce
1⁄4 teaspoon ground black pepper
1 In a 31⁄2- or 4-quart slow cooker combine beets, potatoes, corned beef, onion, broth, mustard, melted butter, honey, vinegar, salt, hot pepper sauce, and pepper.
2 Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 31⁄2 hours. Stir before serving.
nutrition facts per serving: 258 cal., 5 g total fat (3 g sat. fat), 35 mg chol., 1021 mg sodium, 39 g carbo., 6 g dietary fiber, 15 g protein.
loaded hash browns
prep: 15 minutes cook: 8 to 9 hours (low) or 4 to 41⁄2 hours (high) makes: 8 servings
Completely loaded with all your breakfast usuals, these hash browns will quickly become a family favorite.
1 pound bulk pork sausage
1⁄2 cup chopped onion (1 medium)
Disposable slow-cooker liner
5 cups frozen diced hash brown potatoes
1 cup shredded Monterey Jack cheese with jalapeño peppers (4 ounces)
1 small red sweet pepper, chopped
1 4-ounce can sliced mushrooms, drained
1 10.75-ounce can condensed nacho cheese soup
1⁄4 cup water
Shredded Monterey Jack cheese with jalapeño peppers (optional)
Thinly sliced fresh jalapeño pepper (see tip) (optional)
Salsa and/or sour cream (optional)
1 In a large skillet cook sausage and onion over medium heat until sausage is brown and onion is tender. Drain off fat.
2 Line a 31⁄2- or 4-quart slow cooker with a disposable slow-cooker liner. Place sausage mixture, hash browns, 1 cup Monterey Jack cheese, red sweet pepper, and mushrooms in prepared slow cooker; mix well. In a medium bowl, combine soup and the water. Pour over hash brown mixture; stir to combine.
3 Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 41⁄2 hours. Stir before serving. If desired, top with additional cheese and sliced jalapeño. If desired, serve with salsa and/or sour cream.
nutrition facts per serving: 381 cal., 25 g total fat (11 g sat. fat), 64 mg chol., 1015 mg sodium, 24 g carbo., 3 g dietary fiber, 16 g protein.
