I had a rule: No crock potting on the weekends UNLESS it was for a special event. I figured we'd have weekend plans and be eating out, we'd be staying home and eating the leftovers, or we'd *gasp* eat something that was not made in a crock pot. My "rule" didn't even last one week. I figured wrong. We ended up with no plans this weekend, we don't actually have that many leftovers (and we ate some of the ones that we do have for lunch today), and I wasn't particularly in the mood for anything in the freezer. I had the perfect solution! Break my rule! I had my eye on this recipe and it'd been on my list of things to make this week. I just didn't know when to make it. I am not a morning person. AT ALL. Then, it hit me: breakfast for dinner! I haven't done that in forever. I'm breaking rules all over the place!
Breakfast Bake (6 quart pot)
~4 cups diced crusty bread (1-inch dice)
~1 T vegetable oil
~8 oz fresh mushrooms
~2 cups fresh spinach
~8 eggs
~1/2 cup milk
~1 package of precooked bacon, cut into 1/2 inch pieces (or skip the bacon to make it vegetarian)
~1 red pepper, chopped
~1 cup shredded colby jack cheese
~salt and pepper to taste
Spray crock pot with Pam.
Add bread.
On a heated skillet, cook oil, mushrooms and spinach. Toss until coated. Cook until spinach wilts.
Beat eggs and milk in a large bowl.
Add bacon, red pepper, cheese, salt and black pepper. Mix.
Add skillet mixture. Mix.
Pour into crock pot.
Cover and cook on low for 3 hours, until eggs are firm, but still moist.
6-8 servings.
Nom, nom, nom, nom
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