My poor mother…all she hears me talk about is the newest recipe I tried out every other day the two weeks I’m home. I finally took the plunge these last couple of days though and tried out a couple breakfast slow-cooker recipes.
The first one I did try that I found online was an Apple Cinnamon Steel Cut Oats recipe and it turned out great. I’ve never made steel cut oats though so I really wasn’t sure what they were supposed to taste like, but they were soft and flavorful. Also, the recipe calls for only 2 tablespoons of brown sugar, which doesn’t sound like a lot, but when I used two Macintosh apples in the recipes, it got quite sweet. Double the recipe if you want to feed more than three people.
Once I got some confidence that my food wouldn’t burn over the entire night I was sleeping, I decided to come up with my own egg breakfast frittata. I did look at several recipes online, but couldn’t find that many healthy ones. So I thought I would just wing it.
Egg & Veggie Breakfast Frittata
6 pre-cooked “leftover” red nugget potatoes, diced
1 cup of 2% milk
1 cup of chopped assorted bell peppers
1/3 cup of chopped green onions and celery
2 cups of fresh baby spinach
1/2 cup of shredded part-skim mozzarella cheese
1/2 cup of shredded medium cheddar cheese
How to Layer it Up:
Potatoes evenly spread on the bottom
Bell peppers next
Green onions and celery
Shredded mozzarella cheese
Spinach, pack it down
Beat eggs with the milk in a bowl and pour over spinach
Spread out shredded cheddar cheese last
Cover and select LOW or set thermometer to 145F on slow-cooker. Set timer or cook for 8 hours.
Yes I know there are no spices whatsoever in the recipe…but once you take a bite you’ll realize it was ok to forget them (phew!). The flavors of all the veggies and the cheese together are un-freakin-believable. I just used the tiniest bit of salt and pepper on it this morning.