500g (17 1/2 oz.) bacon rashers
2 tomatoes, sliced
1 cup milk
750g (26 oz.) hash brown potatoes (Shredded or patties)
1 & ½ cups shredded mozzarella cheese or similar
1 tsp. chives, chopped
Firstly fry off the bacon in a frying pan until it’s nice & crispy. Once it’s cooked, place to
In a bowl beat the eggs together. Once beaten add the milk and mix in.
In the slow cooker layer in the following order, 250g (9 oz.) hash browns, 5 rashers bacon, 1 sliced tomato, 1/2 cup of cheese, 1/3 of the egg mix, salt, pepper and then repeat. Finish off with a layer of hash browns on top and pour any of the remaining egg mixture in. Top with ½ cup of cheese, the chives, salt & pepper.
Place the lid on and cook on low for 6-8 hours.
Serve & Enjoy
You don’t need to precook the bacon but doing so will leave you with delicious crispy bits of bacon at the end of cooking.
Remember most slow cookers run at different temperatures so you may find yours could cook sooner than 8 hours even on low.
You can swap the bacon out for something like sliced pork sausages if you’re looking for an alternative to bacon. You could even try cooking the dish with pulled pork or shredded chicken.
I made use of hash brown patties but you can also use shredded, it will work just as well.
There won’t be much of a difference between the two so don’t stress too much about trying to choose which variety to buy.
You can add some sliced red bell peppers to this dish by swapping the tomatoes with them or just having it as an extra ingredient.
If you love things cheesy, then don’t be afraid to double that cheese. You could also experiment with stronger flavors of cheese to get a much different tasting dish.
[A delicious slow cooker breakfast casserole is a fantastic way to start the day. It’s also great if you need to feed a crowd and don’t want to make a ton of dishes in the morning.
This casserole blends all the fantastic flavors of a typical cooked breakfast in one super simple slow cooker dish. You have layers of crispy bacon, tomato, potato, cheese and of course an amazing egg mix. It is the perfect breakfast dish to get cooking the night before so you can wake up, make yourself a nice cinnamon latte and have a relaxing breakfast.
If you like the idea of hash browns in the slow cooker, then something like the easy cheesy hash brown casserole might interest you as well. It’s simply layered hash browns in a thick creamy, cheesy mix that is absolutely amazing.
This dish is very filling so you won’t find yourself needing a huge portion however with that said it’s super hard not to go back for seconds.]
4 cups red wine
½ cup caster sugar
2 cinnamon sticks
2 whole star anise
1 tsp. vanilla essence or vanilla bean paste
First peel the pears.
Mix the caster sugar, red wine and vanilla in the slow cooker.
Add the cinnamon sticks, pears and the star anise. Make sure the pears are covered in the wine mixture.
Cook for 4 hours on low or until the pears are nice and tender.
Before you go to serve scoop roughly a cup of the poaching liquid and transfer to a small pot.
Bring to the boil and cook for about 5-10 minutes or until thickened and syrupy.
Serve the pears with a drizzle of the syrup over the top.
If you don’t have the time to wait for the syrup to thicken up by boiling it, then a simple cornflour and water mixture will thicken it up fast. Mix in a small bowl 1 tbsp. of water and 1 tbsp. of cornflour and pour this in the syrup that’s in the pot at step 5. It should thicken up fast, cook this for about 2-3 minutes.
If you core and half the pears, then you will only need to cook the pears for half the time.
Don’t stress about the sugar not being dissolved at the start. You will find after 4 hours of slow cooking the sugar would have well and truly dissolved into our wine mix.
[Slow cooker poached pears are a delicious sweet treat and a great way to finish off a nice dinner. In this recipe, I use a few different spices and some red wine to poach the pears.
This dessert is probably one of my favorite slow cooker desserts the tender, succulent pears are just a great way to finish your meal off. Personally, I love to enjoy these with some vanilla bean ice-cream or some double cream.
The pears also make for a great breakfast so if you have any leftover from dessert then just keep them in the fridge covered in the poaching liquid. I personally love to slice them up and have them with some muesli and yogurt.
You can easily substitute the red wine for white wine if that’s what you prefer. You should get a very similar result, but white wine tends to be a bit sweeter. It just comes down to what you prefer.]
2 Tbsp. oil
500g (17.5 oz.) ground beef
1 onion, diced
2 tsp. garlic, crushed
4 Tbsp. tomato paste
2x 525g (18.5 oz.) tin of crushed tomatoes
1 Tbsp. sugar
2 tsp. oregano
2 tsp. basil
500g (17.5 oz.) lasagna sheets (Oven Ready)
2 Tbsp. butter
2 Tbsp. plain flour
2 cups milk
1 Tsp. Dijon mustard
1 cup grated cheese
¼ cup parmesan
Salt & pepper
In a frying pan over medium heat add the vegetable oil.
Once the oil is hot, add the onion & garlic. Cook until the onion is translucent.
Add the beef mince and cook until browned.
Add the tomato paste, crushed tomatoes, basil, sugar, and oregano.
Place to the side.
Now for the cheese sauce, first melt the butter in a microwaveable bowl. 15 Seconds in the microwave should be more than long enough.
Add the flour and whisk together. Cook for a further 30 seconds.
Slowly whisk in the milk trying to avoid any lumps.
Cook for 1 & 1/2 minutes. Continue to whisk then cook in the microwave for 30-second intervals until the milk has thickened.
Whisk in the cheese and mustard. Season with salt & pepper, place to the side.
Putting it Altogether:
In the slow cooker start with a little bit of the bolognese sauce.
Add one layer of lasagna sheets then top this with the bolognese sauce until it covers the sheets. Spoon the cheese sauce on top of the bolognese sauce it should roughly cover it.
Repeat until you run out of sauce or lasagna sheets. Make sure you finish off with a cheese
layer on top.
Cook on low for roughly 6 hours.
Serve & Enjoy
It might be tempting but putting the slow cooker on high may result in a burnt lasagna. I recommend keeping it on low for the entire cooking time.
To avoid scratching your slow cooker use plastic utensils to cut and remove pieces of the lasagna. I find a flat spatula is very good at doing this.
If you’re feeling like more vegetables, then I recommend adding some red bell peppers, mushrooms and even spinach to the bolognese sauce.
In this particular recipe I use dried herbs, but fresh always tastes better so if you can I recommend using fresh.
[This slow cooker lasagna is perfect for anyone who wants to make a mouth-wateringly good lasagna ahead of time so that you can have it ready for when you get home. It’s pretty easy to make but does require a bit of time to prepare when compared to most other slow cooker recipes.
This dish is great if you need to cook for a crowd, this recipe should feed about six people. As with any lasagna, this also goes great alongside some garlic bread. If you have leftovers, then simply wrap it up and either freeze or keep it in the fridge. It tastes pretty good even reheated!
For this recipe, I make a cheese sauce that can be difficult to get right. If you prefer an easier cheesy layer, then I recommend making a mix of two cups shredded cheese, one cup ricotta or cottage cheese and finally one cup of grated parmesan. Use this cheese mix in place of the cheese sauce.]