This is slow-cooked breakfast in a bowl. The great thing is that you don’t have to stand over several skillets waiting for eggs and bacon to cook at the same time.
Makes 4 to 6 servings.
12 pieces bacon
1 tablespoon bacon grease
10 eggs, beaten
1 cup half-and-half
8 ounces shredded cheddar cheese
Salt and pepper to taste
Chopped fresh parsley (optional)
1. In a skillet over medium-high heat, cook bacon until crispy. Transfer cooked strips to a plate covered with a paper towel to absorb extra grease. When cool, crumble the bacon.
2. Use about 1 tablespoon of the excess grease to cover the bottom and sides of the slow cooker.
3. In a large bowl, combine the eggs, half-and-half, and shredded cheese. Season with salt and pepper. Pour the egg mixture into the slow cooker. Sprinkle the crumbled bacon on top. Cover and cook on Low for about 4 hours or on High for about 11/2 hours. Don’t let it cook too long, as it will dry out.
4. Serve by scooping out of the slow cooker. Garnish or sprinkle with parsley if desired.
Variations:
There are lots of things you can substitute for the bacon in this recipe, such as diced ham, or, for a meatless quiche, small florets of just-tender broccoli or 1 cup of baby spinach leaves. You can also swap in different kinds of cheeses.