Warm your body with soothing Southern grits, keeping you feel satisfied all morning. This recipe takes a nutritious grain and turns it into an appealing, appetizing breakfast meal. Great for a planned morning of hiking, bicycle riding or any type of outdoor activity.
Makes 4 Servings
INGREDIENTS:
1 cup stone-ground grits
2 cups water
1 ½ cup milk
½ cup heavy cream
1 teaspoon salt
1 TBSP butter
INSTRUCTIONS:
Grease an oven-proof, 4-cup container with the butter.
In the container, combine the grits, milk, cream and salt.
Place the bowl in the crock pot and pour enough water in the bottom of the crock pot to cover up to ½ the sides of the container.
Slow cook for 7-8 hours. Remove and stir.
Cheesy Hash Brown Casserole
Makes 6 Servings
Keep your hungry meat and potato crew happy with this great tasting breakfast meal, featuring hash browns and cheese. Chicken pieces and mushrooms make it substantial in taste and texture.
1 16-ounce package frozen hash brown potatoes
8 ounces cooked chicken, diced
1 cup shredded cheddar cheese
1 bell pepper, diced
8 ounces fresh mushrooms, sliced
1 cup milk
12 eggs
6 scallions, diced
1 teaspoon salt
½ teaspoon pepper
½ garlic clove, minced
½ teaspoon paprika
½ teaspoon dry mustard
INSTRUCTIONS:
Using spray Canola oil, put a light coating on the inside of the crock pot.
Place 1/3 of the potatoes, bell peppers, onions, mushrooms, and chicken in the crock pot. Sprinkle with 1/3 of the shredded cheese. Repeat 2 more times.
Using a large mixing bowl, combine eggs, milk, salt, pepper, paprika, garlic powder and dry mustard. Whisk all together until smooth. Pour over the potato mixture.
Cover and cook on low for 6-8 hours.
Dish out when eggs are completely cooked.