10 large eggs
2 1/2 cups whole milk
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
14 slices French bread, about 1/2 inch thick, cut into cubes
8 slices cooked bacon, crumbled, or 8 breakfast sausage links, sliced (or both!)
1 medium red bell pepper, diced
4 green onions, sliced
3 cups shredded Cheddar cheese
Lightly spray the bowl of the slow cooker with vegetable oil.
Take 3 sheets of aluminum foil, about 3 inches wider in diameter than your slow cooker and fold two of them in thirds. Place the folded pieces cries-cross on the bottom of the slow cooker and partly up the sides (this will reinforce it for lifting the strata out when it’s done), and lay the unfolded piece on top of the others and partly up the sides.
In a large mixing bowl, whisk together the eggs, milk, salt and pepper until thoroughly combined.
Place half of the bread cubes in the bottom of the slow cooker.
Add 1/2 of the following in order: The bacon or sausage, red bell pepper, green onions, and cheese.
Repeat with the other half of the ingredients.
Pour the egg mixture over the top. Close the lid and cook on LOW for 4-6 hours or until the strata is firm in the center when touched.
Lift it out of the slow cooker and serve immediately.
Mmmm… that was good!