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.
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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.
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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.
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The breakfast bake sounds like a quiche, I'm definately going to make it tomorrow to have after church. Yummy!
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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 ½ t. salt ¼ 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 ½ 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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