Updated: 12/28/2016 9:31 AM | Print Story |  Email

Pot Roast Brunch Ideas

Putting a pot roast into the slow cooker is easy enough.  Toss one in there in the morning and by dinner it’s ready to go!  The leftovers make for a tasty breakfast too.  Registered Dietitian from Coborns Delivers, Emily Parent shows us a few different recipes.

Related Link:
MN Beef Council


Beefy Brunch Hash
Serves 4-6

  • 2 Tablespoons olive oil, divided
  • 1 onion, diced
  • 1 pound 93% lean ground beef
  • 2 cloves garlic, minced
  • 2 teaspoons rosemary, divided
  • 3 teaspoons thyme, divided
  • ½ teaspoon crushed red pepper
  • 1 teaspoon ground pepper, divided
  • 2 pounds Russet potatoes, peeled and diced
  • ½ teaspoon salt
  • ½ pint cherry tomatoes
  • 1 ½ cups spinach
  1. In a large skillet over medium heat, add 1 Tablespoon olive oil and onions. Cook until clear, about 5 minutes.
  2. Add ground beef, garlic, 1 teaspoon rosemary, 1 ½ teaspoons thyme, crushed red pepper, and ½ teaspoon ground pepper to onions and cook until browned, stirring occasionally.
  3. Remove from heat and set aside in a medium bowl.
  4. Add 1 Tablespoon of olive oil to the same skillet and add diced potatoes, 1 teaspoon rosemary, 1 ½ teaspoons of thyme, ½ teaspoon ground pepper, and salt. Stir well to coat potatoes in oil and seasonings. Cook for 7-8 minutes, stirring every few minutes.
  5. Add cherry tomatoes and cook for 3-4 minutes.
  6. Add spinach and cook until wilted, about 1-2 minutes.
  7. Add beef and onion mixture back to the skillet and mix well into potatoes.
  8. Place scrambled or fried egg on top of hash, if desired.

Recipe adapted from The Hungry Housewife


Crockpot Overnight Egg Bake
Serves 8-12

  • 1 Tablespoon olive oil
  • 1 onion, diced
  • 1 pound 93% lean ground beef
  • 2 teaspoons rosemary, divided
  • 2 teaspoons thyme, divided
  • 3 teaspoons ground pepper, divided
  • 2 garlic cloves, minced
  • 12 eggs
  • ½ cup skim milk
  • 1 ½ teaspoons garlic powder
  • 2 teaspoons crushed red pepper, divided
  • 26 ounces frozen hash browns (Choose products with potatoes as only ingredient for best nutrition)
  • 1 red bell pepper, diced
  • 1 red bell pepper, diced
  • 2 cups shredded cheddar cheese
  1. In a medium skillet, on medium heat, add olive oil and onion until clear, about 5 minutes.
  2. Add ground beef, 1 teaspoon rosemary, 1 teaspoon thyme, 1 ½ teaspoons ground pepper, and garlic cloves. Cook until browned. Drain grease and set aside.
  3. In a medium bowl, whisk together, eggs, 1 teaspoon rosemary, 1 teaspoon thyme, 1 ½ teaspoons ground pepper, garlic powder, crushed red pepper, and milk. Set aside.
  4. In the bottom of a 3.5-quart crockpot (or larger), add half of the hash browns.
  5. Top with half the beef mixture, cheese, green and red bell peppers. Repeat layers with the remaining ingredients.
  6. Pour egg mixture evenly over hash brown and beef layers.
  7. Set on high for 4 hours, or low for 6-8 hours until evenly cooked and slightly brown on around the edges.

Recipe adapted from The Gracious Wife


Breakfast Burritos (Freezer Friendly)
Serves 10

  • 1 pound cooked beef (choose either 93% lean ground beef, shredded beef pot roast, or sirloin strips)
  • 1 ½ Tablespoons olive oil, divided
  • 10 eggs, scrambled
  • Salt and pepper to taste
  • 1 onion, diced
  • 3 bell peppers, diced
  • 4 cups baby spinach, chopped
  • ¾ cup no-salt added or low-sodium black beans, rinsed and drained
  • ¾ cup shredded cheddar cheese
  • 10- 100% whole grain tortillas
  • Serve with low-sodium salsa, Greek yogurt, and/or avocado
  1. Preheat oven to 350 F°. Grease 9” x 13” pan with olive oil. Set aside.
  2. In a medium bowl, whisk eggs together with salt and pepper.
  3. In a medium skillet over medium-heat, add ½ Tablespoon olive oil. Add eggs and scramble.
  4. In a separate skillet, over medium-heat add 1 Tablespoon olive oil. Add onion and bell peppers, cook for 5-7 minutes, or until soft.
  5. Add spinach and cover skillet until wilted. Set aside.
  6. Evenly fill whole wheat tortillas with your choice of beef, eggs, cooked vegetables, beans, and cheese. Try making a burrito bar for guests to fill a burrito to their own liking!
  7. Fold ingredients into the tortilla, like a burrito.
  8. Add wrapped burritos to pan and bake for 8 minutes.
  9. To make freezer friendly: Take burritos and wrap individually in parchment paper and then foil. Place in freezer. To reheat frozen burritos, remove foil and place in microwave for 1-3 minutes. Enjoy!


Recipe adapted Skinny Mom.