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Thread: Help with locating a crock pot recipe

  1. #11
    Junior Member
    Join Date
    Oct 2010
    Location
    Mn
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    Yes, I'm going to try the Breakfast Bake, it may work, but I'll omit the bread and the spinach. The website Linhawk forwarded has a huge selection of recipes. Big thanks to all for checking your manuals. I found that recipe more years ago, then I care to remember.

  2. #12
    Junior Member
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    Oct 2010
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    Mn
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    This is a huge website on crock pot cooking, well worth the time checking it out. I hope to do the happy dance after that too....I'm going to try the Breakfast bake, omitting the spinach and crusted bread.

  3. #13
    Junior Member
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    Oct 2010
    Location
    Mn
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    No, the recipe didn't call for potatoes, or meat. I have tried several crock pot recipes from different websites, and recipes with potatoes seems dry. I'll keep looking. Now, I'm not so careless, I have a three ring binder ( or 2 of) that I store all good/favorite recipes.

  4. #14
    Junior Member
    Join Date
    Nov 2010
    Location
    Roseville, CA
    Posts
    211
    The breakfast bake sounds like a quiche, I'm definately going to make it tomorrow to have after church. Yummy!

  5. #15
    Member
    Join Date
    Jul 2011
    Posts
    18
    This recipe called for 8 strips of bacon fried and cut into bits to be added.

    Make Ahead Scrambled Eggs

    3 T. margarine or butter
    16 eggs
    1 C. half-and-half or milk
    t. salt
    t. pepper
    1 (10 3/4 oz.) can condensed cream of mushroom soup or cream of chicken soup
    2 T. chopped fresh chives (opt.)
    4 Italian plum tomatoes, quartered, sliced (opt.)
    1 (8 pkg.) pkg. (3 cups) sliced fresh mushrooms (opt.)
    8 oz. (2 cups) shredded Cheddar cheese


    Cook mushrooms until tender (if using)
    Melt margarine or butter in skillet
    Beat eggs in large bowl
    Add half-and-half and salt and pepper to eggs
    Cook eggs in skillet until firm but still moist
    Stir in soup and chives (if using)
    Place half of egg mixture in 3 or 4 quart slow cooker (crock pot)
    Top with half each of the cooked mushrooms, tomatoes, and cheese
    Repeat layers
    Serve immediately, or cover and keep warm on low setting for up to 4 hours


    Makes 12 3/4 cup servings.

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