Crock Pot Brunch
"This recipe is from one of my favourite crock-pot cookbooks. I sometimes use drained canned tomatoes instead of the roasted red pepper which works quite well also."
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (531.9 g)
- Calories 782.5
- Total Fat - 45.9 g
- Saturated Fat - 15.8 g
- Cholesterol - 1107.4 mg
- Sodium - 1935.1 mg
- Total Carbohydrate - 10.2 g
- Dietary Fiber - 2.1 g
- Sugars - 2.6 g
- Protein - 78.4 g
- Calcium - 406.1 mg
- Iron - 8.7 mg
- Vitamin C - 8.4 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Coat crock-pot with non-stick spray; add bread.
Step 2
Heat skillet on medium heat until hot; cook bacon until crispy.
Step 3
Remove bacon and discard all but 1 tablespoon of the drippings.
Step 4
Add mushrooms and spinach to skillet and cook for 1 to 2 minutes, until spinach wilts.
Step 5
Pour over bread cubes.
Step 6
Beat eggs and milk in a bowl; stir in red peppers, cheese, salt and pepper and pour into crock-pot.
Step 7
Cover; cook on low for 3 to 3 1/2 hours or on high for 2 to 2 1/2 hours, until eggs are firm, but still moist.
Step 8
Adjust seasonings and serve.
Tips
No special items needed.
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