Quick Prep Slow Cooker
Bacon-and-Egg Bowls
Jelly Biscuit Stacks
Ingredients
- 2 (8.8-oz) pouches microwavable brown rice
- 1½ Tbsp butter
- 12 slices bacon, chopped
- 6 large eggs
- 1½ cups shredded Colby-Jack cheese (or use any shredded cheese)
- 2 avocados, chopped (optional)
- Ketchup
Instructions
- Cook rice according to package directions. Transfer to a bowl; stir in butter until melted. Season with salt and pepper to taste. Cover and keep warm.
- Cook bacon in a large skillet over medium heat until crisp. Drain, reserving 2 Tbsp drippings in skillet.
- Crack eggs into skillet. Cook over medium-low heat 4 minutes. Turn and cook 1 minute or to desired doneness.
- Fluff rice, and divide among bowls. Top with eggs, bacon, cheese, and, if desired, avocado. Serve with ketchup.
Side Dish Ingredients
- 1 (20-count) pkg frozen buttermilk biscuits
- 1 (18-oz) jar grape or strawberry jelly
- Bamboo skewers (optional)
Side Dish Instructions
- Bake desired number of biscuits according to package directions. Split biscuits, and smear with jelly. Stack 2 biscuits with jelly in between them. Smash gently, and cut in half. For a fun presentation, skewer each stack with a 6-inch bamboo skewer.
Kid-Friendly Meal Plan
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