Have you ever made a breakfast bake in the slow cooker before? If not, you're in for a real treat with this recipe. Even if you have made a breakfast bake in the slow cooker before, we're sure this recipe will quickly become one of your all-time favorites.
Using a slow cooker helps take some of the weight off of your shoulders when it comes to making a meal. While your delicious breakfast cooks in the slow cooker, you can do other tasks. Perhaps you can finish your chores around the house early, or you can have some fun with the kids.
This breakfast bake takes some time to prepare before going into the slow cooker, so keep that in mind. Once everything has been transferred into the crock pot, it will need to cook for three to three and a half hours on low or two to two and a half hours on high. Depending on the setting you use, you may need to get up a little early to ensure this dish is ready on time!
This breakfast bake makes for a fantastic Sunday morning breakfast. If you have leftovers, you can reheat them for busy school mornings. Each bite of this dish is packed with flavor, drawing from the red peppers, bacon, and cheese. Everyone, kids especially, will love it!
3 to 4 cups diced crusty bread (¾– to 1-inch pieces)
½ pound bacon, cut into ½-inch pieces
2 cups sliced mushrooms
2 cups torn fresh spinach
½ cup milk
¾ cup roasted red peppers, drained and chopped
1 cup shredded cheese, such as Cheddar or Monterey Jack
Salt and pepper to taste
1. Grease the inside of slow cooker with nonstick cooking spray. Pour bread into bottom of slow cooker.
2. Heat skillet on medium heat. Cook bacon until crispy. Remove all but 1 tablespoon of drippings. Add mushrooms and spinach and toss to coat. Cook for 1 to 2 minutes or until spinach wilts. Add to slow cooker.
3. Beat eggs and milk in medium bowl. Stir in red peppers, cheese, salt and pepper. Pour into slow cooker.
4. Cover and cook on low for 3 to 3½ hours or on high for 2 to 2½ hours, until eggs are firm but still moist. Adjust seasonings.