My Inspiration . . .

Hello, and welcome to KT Made It, where I share my favorite dinners, desserts and more! I love trying out new recipes, and finding ways to make them healthier & happier on the hips.

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Monday, January 23, 2012


I know the photos above do NOT do this dish justice. I have realized that eggs just don't photograph very well. I promise they taste better than they look! ;-)
{ Prep Time: 15 mins / Cooking Time: 3 1/2 hours / Difficulty: Easy / Yields: 4-6 servings }

1 small loaf of crusty bread (I went with an asiago cheese loaf, but you can choose whichever type of bread you like)
6 pieces of lower sodium bacon (omit if you prefer the vegetarian version)
1 1/2 cups fresh mushrooms
2 cups fresh spinach
8 large eggs
1/2 cup skim milk
3/4 cup roasted red peppers, drained and chopped
1 cup shredded cheese (Cheddar, Monterey Jack or Colby Jack - your choice)
pinch of salt
1/4 tsp ground pepper
butter flavored cooking spray

1. Generously coat your crock pot with butter flavored cooking spray. Dice mushrooms and spinach and set aside.
2. Slice bread into 1" pieces and add to crock pot. (NOTE: I bought the bread about 3 days before I used it in this recipe. The recipe called for "crusty" bread, not "fresh" bread.)
3. Heat large skillet to medium-high heat and allow pan to heat up. Cook bacon until crispy, then remove bacon and set on a plate covered with paper towels to soak up the extra grease. Remove and discard all but 1 tsp of bacon drippings in the pan. Once cooled, chop into small pieces.
4. Add mushrooms and spinach to the skillet, then toss to coat. Cook about 2-3 minutes or until spinach wilts.
5. Meanwhile, whisk eggs and milk together in a large bowl. Stir in the mushroom and spinach mixture, red peppers, cheese, salt and black pepper. Pour over the diced bread in the crock pot. (No need to combine.)
6. Cover and cook on low 3 1/2 hours, until eggs are firm but still moist.

* I made this dish the night before. I didn't feel like getting up at 4:00 am to start the crock pot, so this was my only other option! 

Prep the day before to save some time: The morning before I prepped my ingredients. I cooked the bacon, the spinach and mushrooms; chopped the red peppers and diced up the bread. Then I placed each set of ingredients in separate containers and placed in the fridge. I left the bread in a container on the counter. That night, I just had to beat the eggs and milk and add everything to the crock pot. Cooked it at 5. It was done before 8:30. I let it cool, placed it in a tupperware container, popped it in the fridge and heated it up the next morning.

Recipe borrowed from The Rival Crock Pot Cookbook

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