There’s nothing like the feeling of waking up on Christmas morning to open your gifts, but after you’ve opened all of your presents, no one wants to spend the morning searching for something to eat.
Let your slow cooker make your Christmas morning meal while you sleep! Check out these recipes that you can pop in your slow cooker on Christmas Eve!
Smoked Cheese Bacon and Egg Casserole
10 cups cubed French bread
2 tablespoons butter
1 package (8 oz) sliced fresh mushrooms
2 cups half-and-half
1/2 teaspoon crushed red pepper flakes
2 cups shredded smoked Cheddar cheese (8 oz)
1 lb thick-sliced bacon, cooked, drained and chopped
1 chopped green bell pepper,
1/4 cup chopped fresh parsley
1. Heat oven to 300°F. On large cookie sheet, spread bread cubes then bake 20 to 30 minutes or until dry.
2. Line sides of 4- to 5-quart slow cooker with foil that has been folded into thirds. Spray the whole thing with cooking spray.
3. In 10-inch skillet, melt butter. Add mushrooms; cook 5 minutes. Stir occasionally. Cook until tender.
4. In large bowl, beat eggs, half-and-half and pepper flakes with whisk. Set aside 3/4 cup cheese. Stir in remaining cheese, the bacon, bell pepper and 2 tablespoons of the parsley. Add bread cubes; stir to coat. Spoon mixture into slow cooker.
5. Cover, cook on low setting 4 to 5 hours or on High heat setting 2 to 3 hours or until temperature reaches 160°F in center and egg mixture is set.
6. Sprinkle cheese you set aside earlier and remaining 2 tablespoons parsley over top. Cover; cook about 10 more minutes or until cheese is melted. Remove foil before serving by loosening edges with table knife.
French Toast Crème Brulee
Plastic slow cooker liner
12 oz Hawaiian sweet bread, cut into 1-inch cubes (about 9 cups)
4 cups milk
1/2 cup sugar
3 eggs, or 3/4 cup refrigerated or frozen egg product, thawed
1 teaspoon vanilla
1/4 teaspoon salt
1. Line a 3-1/2- or 4-quart slow cooker with a plastic slow cooker liner. Place bread cubes inside slow cooker.
2. In a large mixing bowl, whisk together milk, sugar, eggs, vanilla, and salt.
3. Pour over bread in cooker. Make sure bread is moistened completely. Cover and chill in the refrigerator for 4 to 24 hours.
4. Remove from refrigerator.
5. Cover and cook on low-heat setting for 7 to 8 hours or until a knife inserted in the center comes out clean. Turn off cooker. Let stand for 30 minutes.
6. Carefully lift plastic liner from cooker, using a plate to transfer French toast to a cutting board. If desired, slice French toast to serve or spoon it into serving dishes.