May 4th, 2010
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Breakfast Frittata

We all know that breakfast is the most important meal of the day, but how many of you actually eat breakfast? What do you normally eat for breakfast during the week?

Thanks to my parents, I grew up eating breakfast every single morning before school. Now I have to eat breakfast before work, otherwise my brain doesn’t function — making for a rough day.

Since the slow cooker breakfast burritos were a success, and since we are minimizing the carbs in our diet, (whether they are whole grain or not), the time has come to try another experiment with eggs in the slow cooker.

We found a source for meaty, thick cut bacon at the St. Lawrence market, and lets just say we’ve been indulging! You may find a similar cut at a butcher but if not, I’m sure this recipe will work with the more typical prepackaged bacon as well.

Starting with bacon and eggs, I decided to combine the flavours found in a classic Western omelette. Bacon and eggs for protein; old cheddar and milk for dairy; and mushrooms, onion and bell pepper for the vegetables — a well balanced breakfast don’t you think?

Originally I planned to stir the finished product, creating slow cooked scrambled eggs. In the morning, the untouched finished product was pretty and fluffy. So instead I cut out a couple pieces with a spatula, garnished it with some fresh basil and enjoyed. The bacon and mushrooms created a rich meaty flavour, and the cheddar added a sharp bite. If you prefer a more mild cheese feel free to substitute, but please let us know how you liked it by sharing in the comments below.

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Slow Cooker Breakfast Frittata

Prep: 15 minutes
Cook: 4-5 hours (low)
Yield: 6-8 servings (prepared in a 6.5 quart slow cooker)

  • 1 lb cooked and drained bacon
  • 12 eggs
  •  1⁄2 cup milk
  •  1⁄4 tsp pepper
  •  1⁄2 tsp salt
  •  3⁄4 cups sliced white onion
  • 2 cups sliced white mushrooms
  • 1 1⁄2 cups grated cheddar cheese
  •  1⁄2 cup diced red bell pepper
  • 2 tbsp softened butter
  •  1⁄4 cup freshly chopped basil (for garnish)

Cook bacon on the stove over medium heat until brown. Drain the fat. Cut the bacon into 1 or 2-inch pieces and set aside.

Use butter or other oil to coat the bottom and sides of the slow cooker insert.

Add the eggs, milk, salt and pepper to the slow cooker. Whisk until the egg yolks break and the ingredients are combined.

In order, add the onion, sliced mushrooms, bacon and cheese. Stir gently to mix all ingredients.

Sprinkle the red pepper on top.

Cook on low for for 4-5 hours..

Serve warm with a side of fruit or yogurt.