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RECIPES
Breakfast Casserole
Cooking times may vary, depending on your slow cooker. You may first want
to try this recipe on a day when you are home to monitor – who doesn’t
love breakfast for dinner?
30 oz. bag frozen hash browns
½ red bell pepper, chopped
1 lb. sausage
12 eggs
8 oz. cheddar cheese, shredded
1 c. milk
6 green onions, sliced
½ t. salt
1 c. fresh spinach, chopped
¼ teaspoon pepper
1. Brown the sausage on STOVETOP HIGH. Remove from the pot and drain.
Place half the hash browns into the bottom of the pot. Layer in half the
cooked sausage, half the cheese, and half the veggies. Repeat layers.
2. In a large bowl, whisk together eggs, milk, salt, and pepper, then pour over
the top of the other ingredients.
3. Cook on SLOW COOK HIGH for 2-3 hours, or LOW 4-6 hours (until eggs are
set). If eggs are done, but too moist, remove the lid for 30 minutes or so
to let the moisture evaporate.
Serves 6-8
Baked Tomato Appetizer
This recipe is best with fresh garden tomatoes (or fresh farmers market
tomatoes) for maximum flavor. Top the baked tomatoes with chopped fresh
herbs, capers, olives or mushrooms, and serve with a spoon and crackers.
Enjoy!
3 medium tomatoes, cut in half
salt & pepper
olive oil
¼ - ½ c. grated Parmesan cheese
1. Preheat OVEN to 400 °F. Place the rack in the pot. Add a piece of
aluminum foil to the rack to minimize clean-up.
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