1. Coat crock-pot 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 T of drippings. Add mushrooms and
spinach to skillet and toss to coat. Cook 1-2 minutes or until
spinach wilts.
3. Beat eggs and milk in medium bowl. Stir in red peppers, cheese,
salt, and black pepper. Pour into Crock-Pot.
4. Cover; cook on low 3-3 1/2 hours or on high 2-2 1/2 hours,
until eggs are firm but still moist. Adjust seasonings, if desired.
Originally Submitted
10/22/2013
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