Hard Boiled Eggs

Place eggs in the pot. Cook with lid on at 325° in your oven for about 30 minutes. No need to add water.

Maple and Brown Sugar Oatmeal

5¾ cups water 

3 cups  old-fashioned rolled oats 

½ cup dark brown sugar, packed 

¼ teaspoon salt 

¾ teaspoon maple flavoring 

Put the water, rolled oats, brown sugar in Bean Pot, mix well. Cover and cook on 300 for 30-45min or until oats are cooked. Before serving, stir in the maple flavoring.

ADD IT! Toss in 1 cup finely chopped apple or ½ to 1 cup chopped walnuts with the uncooked rolled oats for an extra measure of yum.

Hash Browns & Ham

1 package (32 ounces)

frozen Southern-style hash brown potatoes, thawed

1 cup cubed fully cooked

ham

1 small onion. chopped

2 cups (8 ounces) shredded cheddar cheese, divided

1 can (14-3/4 ounces) condensed cream of chicken soup, undiluted

1/2 cup butter, melted

1 cup (8 ounces) sour cream

In a Bean Pot, combine the potatoes, harn, onion and

1 cup cheese. Combine the soup and butter; pour over the potato mixture. Cover and cook on 375 for 1 hour or until the potatoes are tender.

Stir in the sour cream. Sprlnkle with remaining cheese. Cover and cook for 15 minutes or until cheese is melted.

Yield: 8 servings.

Hash brown Surprise

--30 oz package of plain frozen hash brown(shredded) potatoes
--4 already-been cooked sausage, or leftover diced ham (I used chicken and apple sausage)
--1/2 onion, diced
--1 green bell pepper, diced
--1 1/2 cups shredded cheese
--12 eggs
--1 cup skim or fat free milk
--1 tsp kosher salt
--1 tsp black pepper

The Directions.
Dump in the whole package of hash browns. Spread them out with your fingers, and break up any clumps.

In a mixing bowl, mix the dozen eggs with the milk, salt and pepper, cheese, cut up sausage, and diced vegetables. Pour everything on top of the hash browns.

Cover and cook on 375 1 hour. This is done when the eggs are fully cooked and the edges start to brown a bit. If you want the cheese to brown and get a bit crispy on the sides, cook it longer.

Mexican Breakfast Casserole

The Ingredients.
serves 8, easily.

7 corn tortillas 
8 eggs 
2 cups fat free milk
2 cups shredded Mexican blend cheese
1 (7-ounce) can green chiles, drained
1 red bell pepper, seeded and diced
1 tiny onion, diced
1 cup corn (I had leftover fresh corn from the weekend, but frozen would totally work)
1 cup sliced mushrooms (optional)
3/4 teaspoon kosher salt
1/2 teaspoon black pepper

The Directions.
Put a layer of corn tortillas on the bottom---you may have to tear some to make them fit nicely. 
In a very large mixing bowl, combine all of the other ingredients, and whisk together. Pour about 1/2 of the mixture into the Bean Pot, on top of the tortillas. Put in another layer of tortillas, and top with the remaining egg/milk/cheese/other stuff mixture. Top with another layer of corn tortillas.

Cover and cook on 350 for 1 hour. 

Dutch Apple Pancake

2 cans apple pie filling
 2 T Butter
1 tsp cinnamon
2 eggs
1/2 c milk
1/2 c flour
1 T sour cream
1/4 tsp salt

Preheat oven to 350.  Mix pie filling, butter, and cinnamon in bean pot and put in oven to heat.

Meanwhile beat eggs in a bowl.  Add milk, flour, sour cream, and salt. Beat until smooth & pour over apple mixture.

Bake 20 to 30 min. or until golden brown. Dust with powdered sugar or cinnamon & sugar mixture.Great for breakfast or brunch or serve as a great desert.

Bean Pot Egg Casserole in 10 Minutes!!

Ingredients:
* 12 large eggs
* 1/4 cup shredded cheddar cheese
* 1/4 cup milk
* 6-8 slices of cooked bacon or crumbled sausage
* salt/pepper to taste
Directions:
* Put it all the in bean pot & scramble.
* Place lid on bean pot and microwave on high for 4 minutes.
* Take out of microwave and re-scramble.
* Replace in microwave and cook on high for 5-6 minutes

Egg Casserole in 10 Minutes

Ingredients:
* 12 large eggs
* 1/4 cup shredded cheddar cheese
* 1/4 cup milk
* 6-8 slices of cooked bacon or crumbled sausage
* salt/pepper to taste
Directions:
* Put it all the in bean pot & scramble.
* Place lid on bean pot and microwave on high for 4 minutes.
* Take out of microwave and re-scramble.
* Replace in microwave and cook on high for 5-6 minutes.

Perfect for Breakfast!

Maple Sausage and Potatoes Breakfast

• 1 tablespoon butter
• 1 pound sweet Italian sausage links, sliced half-inch thick
• 1 small onion, diced
• 3 pounds Yukon gold potatoes, diced
• 3 tablespoons maple syrup
• Salt and pepper to taste

1. Melt butter in a skillet and saute sausage until partially cooked. Drain; add sausage to Bean Pot.
2. Add onion and potatoes and stir.
3. Drizzle maple syrup over ingredients.
4. Add salt and pepper.
5. Cover; cook on 375 for 1 hours.

Blueberry Salad

2  3 oz. pkgs. Black Cherry Jell-O®
2 Cups boiling water
1 15 oz. can blueberries with juice
1 8 oz. can crushed pineapple, drained

Topping
1 8 oz. pkg. cream cheese
1/3 Cup sugar
1 Cup sour cream
1/2 tsp. vanilla
1/2 Cup pecans, chopped


Mix Jell-O®, water, blueberries and pineapple in
Bean Pot.
Cover and refrigerate overnight.
Mix cream cheese, sugar, sour cream and vanilla together
and spread over Jell-O® mixture.
Sprinkle with pecans and chill until ready to serve.

Brunch Fruit Salad

2 Cups cantaloupe, cubed
2 Large red apples, chopped
1 Cup red grapes
1 Large firm banana, sliced
1/2 Cup lemon yogurt
1 Tbsp. orange juice concentrate

 In Bean Pot, combine the fruit.
Mix together yogurt and orange juice concentrate.
Drizzle over fruit.

Top Ten Reasons to OWN a Bean Pot!

Click Image to make LARGE

French Toast & Sausage

Making breakfast is a snap with this recipe because most of the prep is done the night before.

Ingredients:
10 slices bread (stale or fresh, cubed)
5 eggs
1/3 cup milk
Cinnamon and nutmeg
Pancake syrup
Sausage links

Directions:
The evening before serving, place enough bread in bean pot to fill halfway.
In a bowl, whisk eggs, milk, dash of cinnamon and nutmeg together.
Pour mixture over bread.
Cover and refrigerate overnight.
In the morning, squeeze pancake syrup over top of mixture making an “S” shape in both directions.
Cover with foil and twist to make handles on each end of bean pot.
Place sausage links on foil.
Bake at 350 degrees for 45 minutes.

BREAKFAST COBBLER

4 medium-sized apples -- peeled and sliced
1/4 cup honey
1 tsp cinnamon
2 tablespoons butter -- melted
2 cups granola cereal
Place apples in Bean Pot and mix in remaining ingredients. Cover and cook on 350 for 2 hours. Serve with milk. Yield: 4 servings

Is it really done?

Remember that all cooking times are approximate and the only way to really know if meat is done is to check the internal temperature.

Use a meat thermometer to gauge the internal temperature and follow these FDA guidelines:

Beef, veal, and lamb roasts and steaks, at least 145° F

Ground beef, veal, lamb, and pork, at least 160° F

All poultry, at least 165° F

All pork, at least 145° F (63° C), with a 3 minute rest time.

Happy (and Safe!) Cooking!

Apple Cinnamon Oatmeal

2 Cups of Steel-cut Oats
4 Cups of Water
5 Cups of Milk (may use skim)
1 Large Honeycrisp Apple cut into 1/2 inch pieces
1 Teaspoon of Cinnamon
1 Teaspoon of Vanilla
1/2 Teaspoon of Salt

Combine all in the Bean Pot and cook on 250 overnight, 7 to 8 hours.

Chicken and Dumpling Casserole

1/2 stick Butter
4 IQF chicken breasts
1 Cup of Milk
1 Cup of SELF RISING flour
2 Cups of Chicken broth
1 Can of Cream of chicken soup
1/2 Cup of Onion chopped
1/2 Cup of Chopped celery
1/2 Cup of Chopped carrots
1/2 Cup of Peas
2 Tablespoons of Olive oil

Directions

1. Sauté chopped veggies in olive oil add salt and pepper to taste
2. Melt butter and put in bottom of Bean Pot
3. Cube chicken and put on top of butter. DON'T MIX
4. Mix milk and SELF RISING flour until smooth and put on top of chicken. don't mix!
5. To sauté pan with veggies add broth and soup and peas. Stir until mixed and pour on top. Don't mix! The milk and flour layer makes the dumplings! Genius :)
6. Cook in Oven on 325 for 2 hours

Brunch Bake

1 can Refrigerated biscuits
8 Large Eggs
2 cups, sausage, bacon, or ham
1 cup diced onion
1 cup diced green pepper
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
Salt & Pepper to taste

Spray bottom of Bean Pot with cooking oil. Line bottom of pot with biscuits (the more you can squeeze in the better).

In a bowl whisk eggs with a dash of milk. Add browned meat, veggies, & mozzarella to mixture. Pore over biscuits (add a couple more eggs if biscuits are not covered)

Sprinkle Cheddar Cheese over the top. Bake uncovered at 350 degrees for 20 minutes or until egg mixture is firm & cheese is melted.

Hash-brown Surprise!

--30 oz package of plain frozen hash brown (shredded) potatoes
--4 already-been cooked sausage, or leftover diced ham
--1/2 onion, diced
--1 green bell pepper, diced
--1 1/2 cups shredded cheese
--12 eggs
--1 cup skim or fat free milk
--1 tsp kosher salt
--1 tsp black pepper

The Directions.
Dump in the whole package of hash browns into your Bean Pot. Spread them out with your fingers, and break up any clumps.

In a mixing bowl, mix the dozen eggs with the milk, salt and pepper, cheese, cut up sausage, and diced vegetables. Pour everything on top of the hash browns.

Cover and cook at325 degrees for 2 hours, This is done when the eggs are fully cooked and the edges start to brown a bit. If you want the cheese to brown and get a bit crispy on the sides, cook it longer.

Spanish Breakfast Surprise!

8 corn tortillas
8 eggs
2 cups fat free milk
2 cups shredded Mexican blend cheese
1 (7-ounce) can green chiles, drained
1 red bell pepper, seeded and diced
1 tiny onion, diced
1 cup corn
1 cup sliced mushrooms (optional)
3/4 teaspoon kosher salt
1/2 teaspoon black pepper

The Directions.
Put a layer of corn tortillas on the bottom of Bean Pot---you may have to tear some to make them fit nicely.
In a very large mixing bowl, combine all of the other ingredients, and whisk together. Pour about 1/2 of the mixture into the Bean Pot, on top of the tortillas. Put in another layer of tortillas, and top with the remaining egg/milk/cheese/other stuff mixture. Top with another layer of corn tortillas.

Cover and cook at 235 for 1.2 hour .Uncover 15-20 minutes before serving and to release condensation and to firm up the top a bit. You know your breakfast is done when the eggs are fully cooked and the edges have begun to brown and the cheese gets a bit crispy on the sides.