Slow Cooker Breakfast Casserole

We’ve made it to Friday my friends! I start looking forward to Friday beginning on Monday, don’t you?  I love Saturdays especially because there’s no rush to wake up and you can eat breakfast whenever you prefer. It’s always a good day of the week for a big breakfast since you can usually sit down as a family unit to eat without rushing off to work or school.

But who in the heck wants to slave over the skillet, or oven, or even microwave on a Saturday morning? Well that last one isn’t that difficult, but I must admit that I find it a little laborious sometimes. 😉 That’s when a slow cooker comes in handy. Making something up ahead of time to enjoy later is a win-win situation no matter how you look at it.

But for breakfast you say? Yep. Even breakfast. Your Christmas morning may never be the same again.

This is my version of a simple Slow Cooker Breakfast Casserole. This is made with things that I had on-hand. Very cheap to make and best of all, simple. My favorite part? It makes a TON! I’m able to make more than just 1 breakfast out of this which saves time and hassle for a few days to come.

I love Save-A-Lot’s 10 for $10 sales. You can’t go wrong with turkey bacon for a $1.You could also buy precooked bacon to make life easier if you’re willing to shell out the extra dough. Otherwise, it’s just a matter of cooking up the bacon before adding it to the crockpot.

Enjoy your weekend! I’ve got a special giveaway coming next week. I can’t wait to share!

Slow Cooker Breakfast Casserole
Recipe Type: Breakfast, Main Dish
Author: Pennywise Cook
Breakfast doesn’t get any easier than creating it the night before and have it wait for YOU in the morning!
  • 1 Package 24 oz Frozen Hashbrowns
  • 1 c. Onions, Chopped
  • 1 12 oz Package Sausage
  • 10 Pieces Turkey Bacon, Chopped
  • 12 Eggs, Scrambled
  • 3 Tbsp Chicken Broth
  • 1/4 Tsp Salt
  • 1/4 Tsp Pepper
  • 1 c. Shredded Cheddar Cheese
  1. In a skillet, cook onions, bacon, and sausage until no longer pink.
  2. In slow cooker, place the hashbrowns and top with meat mixture.
  3. In a large bowl, scramble eggs and add the chicken broth and s&p. Pour over hashbrowns and meat mixture in slow cooker.
  4. Put lid on and cook on low for 4-6 hours. You can choose to stir it halfway through the cooking time if you prefer or leave it be. I did stir mine, but I think I’ll leave it next time.
  5. minutes or so until you plan to serve, sprinkle the shredded cheese over and replace the lid to let it melt.

If you’re making this overnight, you might even use the “warm” setting on your slow cooker to avoid overcooking.

I made this during the day (to have breakfast for dinner) and did not cook my meats through before hand. Mine cooked for 8 hours and I stirred halfway through.

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Marshmallow Glazed Oatmeal Muffins

It’s Friday the 13th! Who is up for a Jason marathon? Not me, but the thought sounded fun anyways. 🙂

I always have good intentions, don’t you? It’s funny how things can sometimes work out completely different than you really intend them to. For instance, some days I plan my entire day around cleaning the house. The perfect example of a good intention. And then some unforeseen, crazy, busyness takes over and the dishes pile up while the laundry remains unfolded. But I take comfort in knowing that I really did plan on making my house spotless…. That is, until I can’t see my floor because it’s covered in toys.

My first intention for this recipe today was to make homemade oatmeal cream pies. And then my second intention was to make oatmeal cream pie cupcakes. They eventually turned into more of a muffin and instead of the everyday marshmallow cream filling, I decided to glaze them. Though they ended up completely different than what I had intended, I must say that they are fabulous just the same!

It might just be impossible to dislike oatmeal muffins. Even those who don’t like oatmeal usually like oatmeal muffins. And if they don’t then they are really missing out my friends. They are dense (the muffins, not the people who dislike them) and yet still so cakey and muffiny. You like those words there don’t you?

Believe it or not, these are actually not that bad calorie-wise. I did what I could to create them with low calorie ingredients, including the glaze. So you won’t have to feel too bad for inhaling a few. The glaze firms up a bit and starts to get back to it’s marshmallow form after they have sat for a bit. My Addie kept laughing because she would get a marshmallow mustache after taking bites.

Just perfect for breakfast or perhaps a brunch, they do have a certain oatmeal cream pie-esqe taste to them. They definitely satisfy my sweet tooth and yet are so filling that I don’t need anything else for breakfast. Except for MILK. You will need milk for sure.

So how do you think my intentions turned out?

Question of the day: Can you count how many times I used any variation of the word intention in this post?

Marshmallow Glazed Oatmeal Muffins
Recipe Type: Breakfast
Author: Pennywise Cook
Prep time: 10 mins
Cook time: 13 mins
Total time: 23 mins
Serves: 11
This muffin recipe intended to mimic oatmeal cream pies takes the famous snack to a whole new level.
  • For the Oatmeal Muffins
  • 6 tbsp butter (I use Blue Bonnet Light)
  • 1/4 c. Unsweetened Applesauce
  • 1/2 c. Brown Sugar
  • 1/2 c. Granulated Sugar
  • 3 Egg Whites
  • 1 Tsp Vanilla
  • 1 and 1/2 c. all-purpose flour
  • 1 Tsp Baking Soda
  • 1/2 Tsp Cinnamon
  • 1/2 Tsp Salt
  • 2 Cups Oats (Quick Cooking)
  • For the Marshmallow Glaze
  • 2 c. Marshmallows (big or little)
  • 2 Tbsp Skim Milk
  • 2 Tbsp butter
  • 1/4 c. Powdered Sugar
  1. Preheat oven to 350 degrees. Cream together butter, sugars, and applesauce. Add in egg whites and vanilla.
  2. Sift flour, baking soda, cinnamon and salt together. Slowly add to sugar mixture and beat until combined.
  3. Stir in the oats. Using an ice cream scoop, scoop equal amounts into greased muffin tin.
  4. Bake 13 minutes or until golden brown.
  5. Meanwhile, in a saucepan place the butter, skim milk and marshmallows and cook over medium heat stirring constantly. Once the marshmallows are completely melted and smooth, stir in the powdered sugar.
  6. Remove muffins from oven and place on cooling rack with wax paper underneath. Carefully glaze each muffin and allow to cool.

This recipe will make about 11 muffins, maybe 12 if you make your batter go further.

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