Bacon and Eggs Primavera
1/2 pound bacon, cut into
2 cups sliced fresh mushrooms (about
2 cups sliced fresh spinach, stems removed
8 eggs
1/2 cup milk
3/4 cup roasted red peppers, drained and chopped
1 cup shredded cheese, such as Cheddar or Monterey Jack Salt and pepper
1.Spray the stoneware with
2.Pour bread into bottom of stoneware.
3.Heat a sauté pan on medium heat and cook bacon until crispy. Remove all but 1 tablespoon of renderings. Add mushrooms and spinach and toss to coat. Cook for
4.In a separate bowl, beat eggs and milk. Add remaining ingredients and blend. Pour into stoneware.
5.Cover; cook on Low for
6.Season with salt and pepper, and serve.
Serves
Fruity Granola Oatmeal
Nonstick cooking spray or butter for coating stoneware 11/4 cup old fashioned oats (not quick cooking)
1 cup plain, cinnamon, or apple granola
2 cups milk, plus more if desired for serving
1 cup water
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 cup apples, peeled, cored, and chopped into
1/4 cup maple syrup or brown sugar (optional)
1.Grease stoneware with cooking spray or butter.
2.Add oats, granola, milk, water, salt, cinnamon, and fruit to stoneware. Gently stir ingredients.
3.Cover; cook on High for 2 hours and then on Low for
4.On a large baking sheet, toast walnuts on the top rack of the broiler for about 4 minutes. Turn frequently.
5.Mix walnuts into stoneware.
6.Spoon oatmeal into individual bowls and serve hot. Add additional milk, maple syrup and brown sugar if desired.
Serves
This recipe is ideal for |
| This recipe is ideal for using |
using the Auto Cook Mode. | E22 | the Dual Cycle Mode. |
Refer to pg. 7 for instructions. |
| Refer to pg. 10 for instructions. |
This recipe is ideal for
using the Auto Cook Mode. E23 Refer to pg. 7 for instructions.
This recipe is ideal for using the Dual Cycle Mode.
Refer to pg. 10 for instructions.
8/22/06 4:57:03 PM |