Is there anything better than a big, lazy breakfast on Sunday? Pancakes, eggs, bacon, coffee, the Sunday paper, and that full, sleepy feeling that may lead you back to bed when all is said and done?
Then you are obviously the one who doesn’t cook the breakfast — or clean up afterward.
Or maybe you want to send the kids off to school with a full stomach, but never have the time to cook something during the hectic morning rush.
Either way, here’s a solution that allows everyone to enjoy a delicious and relaxed breakfast on Sunday — or a hearty, hot breakfast before heading out in the morning. Just dust off your slow cooker and start breakfast before you even go to bed!
For some people, breakfast isn’t breakfast without eggs. If that’s you, this recipe is perfect.
Slow-Cooker Huevos Rancheros Recipe (Serves 8)
1 cup half-and-half
12 ounces shredded Monterey Jack
1/2 tsp. black pepper
1/2 tsp. ancho chili powder
1 garlic clove, minced
1 (4-ounce) can chopped green chilies, drained
10 ounces taco sauce
8 corn tortillas
Directions: Spray the inside of your slow cooker with the nonstick spray. Beat eggs with half-and-half, eight ounces of cheese, pepper, and chili pepper. Once finished, stir in the garlic and chilies, then pour egg mixture into the slow cooker and cook on low, while covered, for about two hours, checking occasionally to make sure the edges don’t get too crispy. Then pour taco sauce over the eggs, spreading evenly, scatter remaining cheese over top, and continue cooking for an additional 15 minutes. Let it cool slightly, then cut into wedges, serving it over warm tortillas and, if you like, garnish with sliced scallions, avocado, cilantro and a squirt of fresh lime.
But maybe nothing says breakfast to you more than a bowl of warm oatmeal. This recipe is a cinch to follow and turns the normally rougher texture of steel cut oats into something smooth, silky and rich in flavor.
Overnight Oats Recipe (Serves 4)
1 cup steel cut oats
4 cups water
1/2 cup milk
2 tbsp. maple syrup
1/4 tsp. salt
1/2 tsp. vanilla extract
Directions: Spray the inside of the slow cooker with nonstick spray. Add all ingredients, except vanilla, to the pot and stir. Cover and cook on low for 7 hours. Before serving, stir in vanilla.
But maybe, for you, breakfast isn’t complete without bacon — and no one is going to blame you. This slow cooker breakfast recipe is a crowd-pleaser.
Slow Cooker Breakfast Casserole (Serves 8)
1 bag Frozen Hash Brown Potatoes (32 oz)
1 lb Bacon
1 Small Onion diced
8 oz Shredded Sharp Cheddar Cheese
1/2 Red Bell Pepper diced
1/2 Green Bell Pepper diced
1 cup Milk
Directions: Spray inside of slow cooker with nonstick spray. Cook bacon and then crumble, set aside. Add half the bag of hash browns to the bottom of the slow cooker, then half the bacon, half diced onions, half the green and red peppers, half the cheese — and then do it again, creating layers. In a medium sized bowl, beat eggs and milk together, then pour egg mixture over the top. Add salt and pepper, then cook on low for 4 hours, or warm for 8 hours.
Now, everyone can enjoy Sunday breakfast — and actually take that nap after it’s done without cleaning up a gigantic mess!
And if this Sunday morning breakfast just so happens to follow a Saturday night spent having maybe too good of a time, click here to see some tried-and-true hangover recipes!