Description
A delicious and hearty Crockpot Breakfast Casserole packed with eggs, bacon, veggies, and cheese, cooked conveniently in a slow cooker for an easy-to-make breakfast or brunch option that feeds a crowd.
Ingredients
Units
Scale
Protein
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- 6 slices center-cut bacon, cut into bite-size pieces
- 12 large eggs
- 4 ounces block-style feta, crumbled
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Vegetables
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- 1 medium red bell pepper, seeded and 1/4-inch-diced (about 1 cup)
- 1 medium shallot, finely chopped (about 1/4 cup) or 1/4 cup finely chopped yellow onion
- 10 ounces frozen chopped spinach, thawed and squeezed as dry as possible
- 14 ounces canned artichoke hearts, drained, roughly chopped, and patted dry
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Other Ingredients
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- 2 cups nonfat milk
- 1 tablespoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground cayenne pepper
- 4 cups cubed day-old baguette, cut into 3/4-inch pieces (about 6 1/2 ounces)
- 1 cup shredded fontina cheese or similar melty cheese, such as provolone or mozzarella
Instructions
- Prepare the slow cooker: Line a 6-quart slow cooker with a disposable slow cooker liner and coat the liner with nonstick spray to ensure easy cleanup later.
- Cook the bacon: In a large cast-iron skillet or similar thick-bottomed pan, cook the bacon over medium-low heat until the fat has rendered and the bacon pieces are crisp, about 10 minutes. Remove the bacon with a slotted spoon to a paper-towel-lined plate. Discard all but 1 tablespoon of bacon fat from the skillet.
- Sauté the vegetables: Return the pan to the stove over medium heat. Add the bell pepper and shallot. Sauté until the pepper is softened, about 6 minutes. Remove from the heat and set aside.
- Mix the eggs and seasonings: In a large bowl, whisk the eggs, milk, mustard, salt, black pepper, and cayenne until the whites and yolks are completely incorporated and the mixture is slightly foamy.
- Assemble the casserole: Place the bread cubes in the bottom of the slow cooker in an even layer. Top with half of the bell pepper mixture, then half of the spinach, artichoke hearts, and fontina cheese. Repeat the layering with the remaining bell pepper mixture, spinach, artichoke hearts, and fontina. Sprinkle the crumbled feta on top.
- Add the egg mixture and bacon: Carefully pour the egg mixture over the top. If necessary, use the back of a large spoon to gently press down the bread and cheese so they are mostly submerged in the liquid. Sprinkle the cooked bacon evenly over the top.
- Cook the casserole: Cover and cook on LOW for 7 to 8 hours, or until the eggs are fully set. Remove the casserole (still in the liner) from the slow cooker and transfer to a large plate. Let cool in the liner for 10 minutes before carefully removing the liner. Slice and serve warm.
Notes
- Day-old bread works best as it absorbs the egg mixture more effectively, resulting in better texture.
- Use a disposable slow cooker liner to simplify cleanup.
- The casserole can be customized with different vegetables or cheeses to suit your preferences.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated as needed.
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 2g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 210mg
