Breakfast Stack Cooker Meal

Breakfast Stack Cooker Meal
Breakfast Stack Cooker Meal

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Maple Candied Apples – Top

  • 2

    medium apples

  • 1/4

    c apple juice or cider

  • 1/4

    c maple flavored syrup

  • 1

    T butter

  • No-Turn Omelette – Middle

  • 1/2

    lb sausage, browned

  • 1 1/2

    t dry mustard

  • 3

    slices bread (torn up)

  • 1/4

    c chopped green pepper (optional)

  • 1/2

    c shredded cheese

  • 1

    T onion flakes

  • 1

    c milk (scant)

  • 1/4

    c chopped onion (optional)

  • 3

    eggs, beaten

  • Hash Brown Potato Bake – Bottom

  • 2

    c frozen hash browns

  • 1/4

    c shredded cheese

  • 3

    oz cream cheese, softened and cut up

  • 1/2

    c milk

  • 1/4

    t garlic powder

  • 1/4

    c crushed corn flakes

  • 1/4

    t paprika (optional)

Directions

Maple Candied Apples – Top Quarter apples and remove core using Chef Series knife. Cut each apple into 8 wedges. Place in the inverted cover of stack cooker. Combine juice, syrup and butter. Pour over apples. Stack on top of 1 3/4 qt casserole (or invert cover). Cover with wax paper. Cook on high 25 minutes. Let stand an additional 5 minutes in the microwave before removing. No-Turn Omelette – Middle Mix all together and put in the 1¾ casserole. Cook in stack cooker for 25 minutes on high and let sit 5 minutes before serving. Optional: Use bacon instead of sausage. Roll bacon and cook in colander of Stack Cooker for 7 minutes. When cooked, put in Quick Chef to cut in to pieces. Hash Brown Potato Bake – Bottom Rinse potatoes with cold water until thawed (or leave in fridge overnight). In 3 Qt. Casserole combine potatoes, cheese, cream cheese, milk, garlic powder. Sprinkle on corn flakes after cooking (and paprika if wanted). Cook in stack cooker for 25 minutes on high and let sit 5 minutes before serving. Stir hash brown potatoes, sprinkle with corn flakes and paprika.

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