Nine Patch

 

This recipe was a clever way to use up leftover hotdog buns. Sure, you have to wake up around 2:00 a.m. to start it (or 4:00 if you set the cooker on high), but I’ve always been an early bird.

 

Slow Cooker Breakfast Casserole

 

5 cups bread, cubed

6 large eggs

1 cup half-and-half

1 cup shredded cheddar

1/2 pound cooked, crumbled bacon

1/2 bell pepper, coarsely chopped

 

Line sides of 2.5-quart slow cooker with foil. Coat with cooking spray. In large bowl, beat eggs and half-and-half with whisk. Stir in bacon, bell pepper and half the cheese. Fold in bread; stir to coat. Spoon mixture into slow cooker. Cover and cook on low 4 to 5 hours or on high 2 to 3 hours, until the center is nearly set. Sprinkle with remaining cheese; cover and cook another 10 minutes, until cheese melts. Use knife to loosen and remove foil before serving. Feeds 4 to 6 people.