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