Tuesday, September 4, 2012

Pintember: Crock-pot Breakfast

Since today was the first day of school, I decided to make breakfast for the boys. Most mornings they fend for themselves. (Especially the one with the 6:58 am pick up, he's always on his own!) But since I'm not a morning person I decided to crock pot it. My husband wasn't quite sure why I bothered...but then, he's not a Jewish mom! The guilt comes along with the job!

I had pinned several crock-pot breakfasts but I wasn't thrilled with any of them. So...I kind of combined a few. I took the ideas mostly from these...I think...

This recipe from:

and this one:

I have also had a lot of experience just throwing together egg stratas. But today I wanted it to be gluten free, so I decided to leave out the bread. I wasn't wasting expensive gluten free bread on 3 people who would not appreciate it! 
My biggest problem was that I had never made an egg dish in a crock pot or over night. When I was trolling trough the recipes (and their comments) I found that most over night egg dishes tend to dry out and over cook or burn. So since I am all about convenience, I put some frozen additions to the pot hoping that it would slow down the cooking even more than just putting it on low. My pot does not have a "warm" setting. I also made sure to reduce the milk added to the eggs since I knew that my food would defrost and add extra moisture to the dish. 
I was still so paranoid that I was going to ruin breakfast that every time I woke up last night, I went to check on it. I had turned it on at around 10 pm and ended up turning off...I think...around 3 am. I then came down at 6 am to turn it back on so it would be warm for everyone to eat. 
When my husband was serving himself breakfast he said I was kind of defeating the purpose for having put it in the crock-pot in the first place. He gave me a great idea...Get a timer for it! I'll have it turn on in the middle of the night by itself! Genius!
This is what I finally came up with...

Crock-pot Baked Eggs (serves 4, generously)

8 large eggs
1/2 cup milk (I used skim, If using fresh vegetables and meat add a little more milk)
1/2 tsp dried basil
1/2 tsp dried minced toasted onion flakes
1/2 tsp dried chives
dash granulated garlic
sea salt and pepper to taste
1 c chopped ham, frozen (I used leftover ham steak)
1/2 c chopped sweet red peppers, frozen
1 c chopped spinach, frozen
1 sm finely chopped onion, fresh
1-1/2 c shredded pizza cheese (mine had mozzarella and provolone)

1) Place eggs, milk and seasonings in medium mixing bowl. Whisk well. (I hate when I have scrambled eggs that have a bit of white in them!)
2) Spray crock-pot dish really well with cooking spray.
3) Layer veggies, cheese and meat in pot. I alternated with the eggs. (I wanted to make sure I had enough egg mixture to cover the extras.)
4) Place in crock in crock-pot on low for 5 hours.
5) Maybe, make yourself a piece of toast...and enjoy! 

Oh...and all of my seasonings (but the salt) came from Penzey's Spices! I love this place! And just so you know...the catalog is very worth having in hand! It has recipes and it tells you what each of the seasoning are used for.

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