Breakfast Bake

By pamdabear3383

Ingredients

• 3 to 4 cups crusty bread, diced (3/4 – 1 inch dice)
• 1/2 pound bacon, cut into 1/2 inch dice
• 2 cups mushrooms, sliced
• 2 cups fresh spinach, sliced
• 8 eggs
• 1/2 cup milk
• 3/4 cup roasted red peppers, drained and chopped
• 1 cup cheddar cheese or Monterey Jack, shredded
• salt and pepper

Details

Servings 6
Adapted from crock-pot.com

Preparation

Step 1

1. Spray the stoneware with nonstick spray. Pour bread into bottom of stoneware.

2. Heat a sauté pan on medium heat and cook bacon until crispy. Remove all but 1 tablespoon of grease. Add mushrooms and spinach and toss to coat. Cook for 1-2 minutes, until spinach wilts.

3. In a separate bowl, beat eggs and milk. Add remaining ingredients and blend. Pour into Crock-Pot® slow cooker.

4. Cook on low for 2 ½ hours, until eggs are firm but still moist. Adjust seasonings.