Crockpot Breakfast Casserole
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Well Plated · by Erin Clarke★ 4.6 (52)

Crockpot Breakfast Casserole

NUTRITION · PER SERVING450M COOK
CAL 19%·PRO 53%
CARBS 26G28% OF CAL
5G FIBER0G ADDED6G INTRINSIC16G OTHER6G TOTAL SUGAR
FAT 19G45% OF CAL
8G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty overnight breakfast casserole with eggs, bacon, cheese, and vegetables. Feeds a crowd and can be prepared the night before.

mainamericanegg dishcasseroleeggsgluten free
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Nutrition & ingredients

Ingredients

serves 8
  • 6 slices center-cut bacon (cut into bite-size pieces)
  • 1 medium 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 cups cubed day-old baguette (cut into 3/4-inch pieces (about 6 1/2 ounces))
  • 10 ounces frozen chopped spinach (thawed and squeezed as dry as possible)
  • 14 ounces canned artichoke hearts (drained, roughly chopped, and patted dry)
  • 1 cup shredded fontina cheese (or similar melty cheese, such as provolone or mozzarella)
  • 4 ounces block-style feta (crumbled)
PREP
30M
SODIUM
889MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.