Crockpot Breakfast Casserole

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  6 Bacon, Center-Cut Pork(114g)

  Center-cut bacon has ~30% less fat than regular. Turkey bacon works as a swap.

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  1 Bell Pepper(119g)
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  0.3 cup Shallot
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  12 Egg, Whole, Large(528g)
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  2 cup Skim Milk
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  1 tbsp Mustard, Dijon

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  0.5 tsp 1/2 teaspoon kosher salt
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  0.3 tsp 1/4 teaspoon ground black pepper
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  0.3 tsp Cayenne Pepper, Ground
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  4 cup Bread, Baguette
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  10 oz Spinach, Frozen, Chopped
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  14 oz Artichoke Hearts, Canned, Drained
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  1 cup Cheese, Fontina

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  4 oz Cheese, Feta, Crumbled

Instructions

1. 1Cook the bacon in a large cast-iron skillet over medium-low heat for 10 minutes, until the fat has rendered and the bacon pieces are crisp and golden brown. Remove the bacon to a paper-towel-lined plate with a slotted spoon, leaving 1 tablespoon of bacon fat in the skillet.
2. 2Return the skillet to medium heat, add the bell pepper and shallot, and sauté for 6 minutes, until the pepper is softened and translucent. Remove from the heat.
3. 3In a large bowl, whisk together the eggs, skim milk, Dijon mustard, salt, black pepper, and cayenne until completely incorporated and slightly foamy.
4. 4Arrange the bread cubes in an even layer in a 6-quart slow cooker. Layer half of the bell pepper mixture, half of the spinach, half of the artichoke hearts, and half of the fontina cheese. Repeat with the remaining bell pepper mixture, spinach, artichoke hearts, and fontina. Top with the feta cheese and sprinkle the cooked bacon on top.
5. 5Carefully pour the egg mixture over the top, using the back of a spoon to push down the bread and cheese so they are mostly submerged.
6. 6Cover and cook on LOW for 7–8 hours, until the eggs are set and a knife inserted in the center comes out clean with no liquid egg remaining.
7. 7Remove the casserole from the slow cooker and let it cool for 10 minutes, then slice into 8 equal portions.
8. 8Divide the casserole evenly into 8 airtight containers while still warm for meal prep storage.