Breakfast (Breakfast Bake)

By chefbobby

Ingredients

• 3 to 4 cups diced crusty bread (3/4 to 1-inch dice)
• 1/2 pound bacon, cut into 1/2-inch dice
• 2 cups sliced mushrooms
• 2 cups torn fresh spinach
• 8 eggs
• 1/2 cup milk
• 3/4 cup roasted red peppers, drained and chopped
• 1 cup shredded cheese, such as Cheddar or Montery Jack
• Salt and black pepper, to taste

Preparation

Step 1

1) Coat slow cooker with nonstick cooking spray. Add bread

2) Heat skillet on medium heat until hot. Cook bacon until crispy. Remove and discard all but 1 Tbsp of drippings. Add mushrooms and spinach to skillet and toss to coat. Cook 1 to 2 minutes or until spinach wilts.

3) Beat eggs and milk in medium bowl. Stir in red peppers, cheese, salt and black pepper. Por into slow cooker.

4) Cover; cook on low 3 to 3 1/2 hours or on high 2 to 2 1/2 hours, until eggs are firm but still moist. Adjust seasoning, if desired.