This sounds yummy! I found this in an All You magazine. Hint: Swap in a 14.5 oz can of diced tomatoes for the fresh ones if you don’t have the fresh tomatoes.
Prep: 15 minutes Cook: 3 hours 30 minutes Serves 6
4 oz thinly sliced bacon (4-5 slices)
1 onion, chopped
1 red bell pepper, seeded and chopped
2 ribs celery, chopped
1 clove garlic, minced
8 large eggs, lightly beaten
2 cups whole milk
1/2 tsp salt
1/4 tsp pepper
12 slices soft white bread, 1/2″ think, crusts removed, cut into 1″ cubes
1 cup grated cheddar
2 fresh tomatoes, sliced
Coat inside of slow cooker with cooking spray. Cook bacon in a large skillet over medium-high heat until browned and crisp, 5-7 minutes. Transfer bacon to a paper towel-lined plate and pour off all but 1 tbsp fat from skillet. Add onion, bell pepper and celery to skillet. Cook, stirring often, until softened, 3-5 minutes. Add garlic and sauté 1 minute longer. Coarsely chop bacon.
In a large bowl, whisk eggs, milk, salt and pepper. Add bread cubes and stir in onion mixture, bacon, cheese and tomatoes, Stir well and pour into slow cooker. Cover and cook on low until a knife inserted near center comes out clean. (3-3.5 hours)