Slow Cooker Breakfast Skillet (Test Post)
Ingredients
3 cups milk
5.5 oz. box au gratin potatoes
1 tsp. sweet and sour sauce
12 eggs, lightly beaten
1 tbsp. dried mustard
4 oz. can of sliced mushrooms
8 slices of fried bacon, crumbled
1 1/2 cups shredded cheddar cheese
1 tsp. salt
4-5 Servings
25 Mins to Prep
3-3.5 Hrs to Cook
3.5-4 Hrs Total
Instructions
- Beat together the eggs, milk, sauce, and mustard.
- Combine the potatoes, mushrooms, and bacon.
- Once combined, mix the egg and potato mixtures together in a medium bowl. Place the mixture at the bottom of a gently-oiled slow cooker.
- Cover. Cook on High for 3-3 1/2 hours. At the halfway mark, give the mixture another stir.
- Remove from heat. Sprinkle the cheese over top, and continue to keep covered until melted.
Tips & Tricks
- Rather than using sweet and sour sauce, some may opt to use hot sauce for a kick.
- This is a made up recipe that combines several true recipes…as such, I don’t actually have any tips & tricks. The hot sauce one is simply because one of the original recipes did call for hot sauce, and neither asked for sweet and sour. I just need to fill this space up to see if the layout is working.
- So many tips! So much knowledge!
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