Ingredients: |
Ingredients: 6 slices center-cut bacon — cut into bite-size pieces
1 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
12 large eggs
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 lightly packed cups 3/4-inch-cubed day-old baguette — about 6 1/2 ounces
1 (10-ounce) package frozen chopped spinach — thawed and squeezed as dry as possible
1 (14-ounce) can artichoke hearts — drained, roughly chopped, and patted dry
1 cup shredded cheese
|
Directions: |
Directions:For easy cleanup, line a 6-quart slow cooker with a disposable slow cooker liner and coat the liner with nonstick spray.
In a large cast-iron skillet or similar large, thick-bottomed pan, sauté the bacon over medium low, until the fat has rendered and the bacon pieces are crisp, about 10 minutes. (Resist the temptation to rush it, or the bacon will burn.) With a slotted spoon, remove the bacon to a paper-towel-lined plate. Discard all but 1 tablespoon fat from the skillet.
Return the pan to the stove and heat over medium. Add the bell pepper and shallot. Cook until the pepper is softened, about 6 minutes. Remove from the heat.
In a large bowl, whisk the eggs, milk, mustard, salt, black pepper, and cayenne until the whites and yolks are completely incorporated and the eggs are slightly foamy.
Assemble the casserole: Arrange 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 (break up any clumps to scatter it over the top), artichoke hearts, and cheese. Repeat with the remaining bell peppers, spinach, artichoke hearts, and cheese.
Carefully pour the egg mixture over the top. If needed, use the back of a large spoon to push down the bread and cheese so that they are mostly submerged in the liquid. Sprinkle the bacon on top.
Cook for on low for 4 to 5 hours, or until the eggs are set. Remove the casserole (still in the liner) from the slow cooker and transfer it to a large plate. Let cool in the liner for 10 minutes, then carefully remove the liner. Slice and serve. |
This recipe for Crockpot Egg Casserole is from