There are many breakfast recipes for the slow-cooker, but we know that sometimes these recipes can be a challenge to have ready for an early breakfast. Who wants to get up at 2 am to turn on the slow-cooker?
Well, there are ways to avoid this situation. Make it the evening before and warm it up for morning. Or, make the dish as a dessert for dinner rather than a breakfast treat. (Of course, leftovers can be eaten for breakfast!)
Our favorite solution, though, is to simply make a special treat for a relaxed weekend brunch. Put the recipe in the slow cooker when you first wake up and it is ready to go for brunch.
Try this recipe for your next weekend brunch. If you are serving friends who eat meat, add some cooked ham with the broccoli to give it some extra flavor!
Impossible Brunch Pie
Fix-It and Forget-It Vegetarian Cookbook, page 40
Makes 6-8 servings
Prep. Time: 10 minutes
Cooking Time: 2-3 hours
Ideal slow-cooker size: 3- or 4-qt.
10-oz. pkg. frozen broccoli, thawed and chopped
1 cup sour cream
1 cup creamed cottage cheese
½ cup buttermilk baking mix
half stick (1/4 cup) butter, melted
1 tomato, sliced
¼ cup grated Parmesan cheese
1. Spread broccoli in greased 3-quart slow cooker.
2. Beat sour cream, cottage cheese, baking mix, butter and eggs for 15 seconds in a blender.
3. Pour over broccoli in slow cooker.
4. Top with tomato and Parmesan cheese.
5. Cook covered on high 2-3 hours, or until set.
Variation: Add a tablespoon or two of chopped onion if you like in Step 2.