If you have read our blog for any length of time, you probably know by now that I really love my crockpot. I love a lot of my kitchen appliances, but really, my crockpot is up there pretty high. I know a lot of food bloggers started blogging because cooking is therapeutic to them, or they love to experiment in the kitchen, or making good food for other people makes them happy, or they love food so much that cooking/baking is a hobby………I think that is so great and I love that about other food bloggers. Don’t start throwing eggs at your screen when I say what I am about to say, but pretty much the only thing I enjoy about cooking is the finished product….eek! Now don’t get me wrong, I make my food with love, because I love the people that will be eating it. And I LOVE when my people LOVE my food. But when it is time to be making dinner (or breakfast, or lunch) I would much rather be outside in my garden, or playing with my kids, or running, or hiking, or……..you get the idea. Now if you want to talk about growing or preserving food I am there all day long! In the end, I blog about food because I like my little people (and one big person) to eat healthy delicious food.
Enter crockpot. I love that you literally can throw everything in there, turn in on and walk away. (Break the wrist, and walk away – Napoleon Dynamite anyone?) Then when you are ready for your meal, cut up some fresh fruit or veggies, open your crockpot and Voila! A meal. And not just any meal……..a meal that has been slow cooking all day, full of flavor, wholesome goodness, and love…..of course.
I have never made a breakfast in the crockpot and so I felt it was about time. As I was making this, I was wondering who designated which foods as breakfast foods? This breakfast bake contains ingredients that I wouldn’t really consider breakfast……..aside from the eggs. But you add eggs and suddenly it becomes breakfast! Which is fine by me because I love breakfast. Yum.
First you chop all of these lovely ingredients. Let’s talk about the bread for a second. For this Crockpot Breakfast Bake Recipe I used focaccia bread – day old. Full of flavor and a bit more dense. It was delicious. If the bread doesn’t have enough substance, it will turn into gooey mush. Unacceptable. So use bread that has some body. Next the ham. If you don’t like ham, that is fine but this recipe really won’t turn out the same. The ham gives the entire bake a smokey delicious flavor. It is a must. Potatoes are potatoes. And for the cheese I used sharp cheddar. Now this is something you can switch up. Experiment even. And if you try this and find a cheese that is to die for…….for heaven sakes share it with us!
And the key ingredient to this bake: Broccoli. I added fresh broccoli florets – a lot of them. We love broccoli around our house. You can also use frozen broccoli. Just make sure you use florets whatever you choose. You will layer a bit more after the broccoli with bread and cheese.
Whisk up the egg and milk mixture and then pour over the entire thing.
Let it bubble, and bake and do its thing for 6-7 hours on low. You can let it cook overnight and wake up to a savory, but very broccoli smell! Ha. Slice up some fresh fruit and breakfast is served! We actually ate this for dinner last night……it is versatile like that. This is a great meal around the holidays This is a great meal around the holidays – if you have company and want a breakfast to wake up to. Enjoy!
- 8 – 10 slices of thick bread
- 3 – 4 cups broccoli florets
- 2 cups cubed ham
- 1 large potato
- 2 cups sharp cheddar cheese
- 6 eggs
- 2 1/2 cups milk
- 1 tsp. salt
- 1/2 tsp. pepper
- Cube bread and ham.
- Shred potato and cheese.
- In a crockpot, layer the ingredients in the following order: Half of the bread cubes, all of the potato, half of the cheese, half of the broccoli, all of the ham, then remaining broccoli, cheese, remaining bread cubes.
- Beat eggs and milk with seasonings thoroughly
- Pour over all of layers
- Cook on low for 6-7 hours or until eggs are set and most of the liquid as been absorbed.