Slow Cooker Doughnut Breakfast Bake Recipes
SLOW COOKER BREAKFAST CASSEROLE
Here's a breakfast casserole that is very easy on the cook. I can make it the night before and it's ready in the morning. It's the perfect recipe when I have weekend guests. -Ella Stutheit, Las Vegas, Nevada
Provided by Taste of Home
Time 7h25m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a greased 5- or 6-qt. slow cooker, layer half of the potatoes, sausage, onion, chiles and cheese. Repeat layers. In a large bowl, whisk the eggs, milk, salt and pepper; pour over top. Cover and cook on low for 7-9 hours or until eggs are set.
Nutrition Facts : Calories 272 calories, Fat 16g fat (7g saturated fat), Cholesterol 242mg cholesterol, Sodium 466mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 15g protein.
DOUGHNUT CASSEROLE
Provided by Damaris Phillips
Categories dessert
Time 2h15m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Arrange the doughnuts and bread in the bottom of a lightly greased 2-quart baking dish.
- Beat the milk, cream and eggs in a large bowl until well blended. Add the sugar, orange zest, cinnamon and vanilla. Whisk until homogenous.
- Pour the liquid mixture over the bread cubes in the baking dish and let stand until the liquid is absorbed, about 1 hour. (You can freeze the casserole at this stage for up to 1 month. Defrost in the refrigerator overnight before baking, or cook directly from the freezer in a 325-degree oven, covered with aluminum foil, for 65 to 75 minutes.)
- Preheat the oven to 375 degrees F. Bake until the center is just set, 50 to 55 minutes. Cool slightly before serving. Top with maple syrup and fresh berries.
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