Crockpot Breakfast Bacon Spinach (Printable Version)
# What You'll Need:
→ Meats
01 -
6 slices center-cut bacon, cut into bite-size pieces
→ Vegetables
02 -
1 medium red bell pepper, seeded and diced into 0.6 cm pieces (approximately 1 cup)
03 -
1 medium shallot, finely chopped (about 60 ml), or 60 ml finely chopped yellow onion
04 -
10 ounces (285 grams) frozen chopped spinach, thawed and squeezed dry
05 -
14 ounces (400 grams) canned artichoke hearts, drained, roughly chopped, and patted dry
→ Eggs & Dairy
06 -
12 large eggs
07 -
2 cups (480 ml) nonfat milk
08 -
1 cup (100 grams) shredded fontina cheese, or similar melting cheese such as provolone or mozzarella
09 -
4 ounces (115 grams) block-style feta cheese, crumbled
→ Bread
10 -
4 cups cubed day-old baguette, cut into 2 cm pieces (about 185 grams)
→ Seasonings
11 -
1 tablespoon Dijon mustard
12 -
0.5 teaspoon kosher salt
13 -
0.25 teaspoon ground black pepper
14 -
0.25 teaspoon ground cayenne pepper
# Step-by-Step Directions:
01 -
Line a 6-litre slow cooker with a disposable liner and coat with nonstick cooking spray.
02 -
In a large cast-iron skillet, cook bacon over medium-low heat until fat renders and pieces are crisp, approximately 10 minutes. Remove bacon with slotted spoon to a paper towel-lined plate. Discard all but 15 ml of bacon fat.
03 -
Return skillet to medium heat. Add red bell pepper and shallot (or onion) and sauté until softened, about 6 minutes. Remove from heat.
04 -
In a large bowl, whisk together eggs, nonfat milk, Dijon mustard, kosher salt, black pepper, and cayenne until fully combined and slightly foamy.
05 -
Arrange bread cubes evenly in the bottom of the slow cooker. Top with half of the sautéed vegetables, half of the spinach (break up clumps), half of artichoke hearts, and half of the fontina cheese. Repeat layers with remaining vegetables, spinach, artichoke hearts, and fontina. Distribute crumbled feta cheese over the top.
06 -
Slowly pour egg mixture over layered ingredients. If required, press down with the back of a large spoon to ensure bread and cheese are mostly submerged. Evenly sprinkle cooked bacon over the surface.
07 -
Cover and cook on LOW for 7 to 8 hours, or until the eggs are fully set.
08 -
Carefully remove casserole, still in the liner, and transfer to a large serving plate. Allow it to cool in the liner for 10 minutes before removing the liner. Slice and serve warm.
# Helpful Notes:
01 -
Store cooled casserole in an airtight container in the refrigerator for up to 3 days.
02 -
For freezing, place portions in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
03 -
Reheat portions in an oven at 175°C until hot, or rewarm gently in a microwave.