Crock Pot Egg Bake for Breakfast or Dinner
This Crock-Pot egg bake recipe will be a hit with the family or for your loved one…. deliciously cheesy and loaded with flavor. A perfect dish that takes no time to prepare and will be ready either when you get up in the morning or anytime you choose during the day…
I initially discovered it was presented as an overnight slow cooker recipe. But to be very honest, due to the cooking time, you may need to get up in the middle of the night, take the mixture out of the fridge, and start the slow cooker. It contains eggs and more ingredients requiring attention, and it stays in the fridge once opened.
So, if you are like me, it won’t be a problem. As I get older, I often get up at 2 or 3 a.m. for a visit to the bathroom.
Of course, it’s perfect too if you serve it as a lunch appetizer, side dish, or for dinner…
So, enough writing, let’s start!
You’ll need eggs, milk, cubed French bread, red bell peppers, onions, cheddar cheese, and sausage (you can substitute bacon, or go crazy and use both).
Lightly spray the bottom of the slow cooker with vegetable oil. Take three pieces of aluminum foil, each about 3-4 inches larger than the diameter of your slow cooker. Fold two into thirds and place them crisscrossing on the bottom of your slow cooker and partly up the sides. This will provide reinforcement when you lift out the finished egg bake.
Place the third sheet on top and partly up the sides.
Place the eggs in a large mixing bowl.
Whisk in the milk, salt and pepper until thoroughly combined.
Place half of the bread cubes in the bottom of the slow cooker.
Place half of the following: Sausage or bacon (or better yet, both!), red bell pepper, green onions, and cheese.
Repeat with the second half of the ingredients, ending with the cheese. Pour the egg mixture over the top. Close the lid and cook on LOW for 4-6 hours.
Serve directly from the slow cooker…
Or lift out the strata by the tinfoil and place it on a serving platter, then remove the foil.
Look at this beauty!!! All you had to do was to spend a few minutes mixing the ingredients… no need to stay near the pot; it will handle it for you and give you a wonderful meal…
Slow Cooker Egg Bake Ingredients List:
- 10 large eggs
- 2½ cups whole milk
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 14 slices French bread, about ½ inch thick, cut into cubes
- 8 slices cooked bacon, crumbled, or 8 breakfast sausage links, sliced (or both!)
- 1 medium red bell pepper, diced
- 4 green onions, sliced
- 3 cups shredded Cheddar cheese
- Lightly spray the bowl of the slow cooker with vegetable oil.
- Take three sheets of aluminum foil about three inches wider in diameter than your slow cooker and fold two of them in thirds. Place the folded pieces cries-cross on the bottom of the slow cooker, partly up the sides (this will reinforce it for lifting the strata out when it's done), and lay the unfolded piece on top of the others and partly up the sides.
- Whisk the eggs, milk, salt, and pepper in a large mixing bowl until thoroughly combined.
- Place half of the bread cubes in the bottom of the slow cooker.
- Add ½ of the following in order: The bacon or sausage, red bell pepper, green onions, and cheese.
- Repeat with the other half of the ingredients.
- Pour the egg mixture over the top. Close the lid and cook on LOW for 4-6 hours or until the strata is firm in the center when touched.
- Lift it out of the slow cooker and serve immediately.
Mmmm… that was good!
You may also be interested in the Easy Crock Pot Breakfast Casserole, a breakfast recipe we made some time ago…
Don’t forget to share if you liked it!
Recipe via tbsp Overnight Slow-Cooker Egg Bake
