Categories: Breakfast, Crock pot

Ingredients

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

Directions

1. Grease the inside of crock pot with nonstick cooking spray. Pour bread into bottom of prepared stoneware.

2. Heat skillet on medium heat. Cook bacon until crispy. Remove all but 1 T of drippings. Add mushrooms and spinach and toss to coat. Cook for 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 slow cooker

4. Cover; cook on low for 3-3 1/2 hours or on high 2-2 1/2 hours, until eggs are firm but still moist. Adjust seasonings.

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