Roasted Pepper and Sourdough Egg Dish Slow Cooker Recipe

Prep Time
< 30 minutes
Cook Time
3+ hours
Servings
6
Ingredients:
  • 3 cups sourdough bread cubes
  • 1 jar (12 ounces) roasted red pepper strips, drained
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 1 cup (4 ounces) shredded sharp Cheddar cheese
  • 1 cup cottage cheese
  • 6 eggs
  • 1 cup milk
  • ¼ cup chopped fresh cilantro
  • ¼ teaspoon black pepper
Instructions:
  1. Coat inside of Crockpot™ slow cooker with nonstick cooking spray. Add bread. Arrange roasted peppers evenly over bread cubes; sprinkle with Monterey Jack and Cheddar cheeses.
  2. Place cottage cheese in food processor or blender; process until smooth. Add eggs and milk; process just until blended. Stir in cilantro and black pepper.
  3. Pour egg mixture into slow cooker. Cover; cook on LOW 3 to 3 ½ hours or on HIGH 2 to 2 ½ hours or until eggs are firm but still moist.
Breakfast
American
Vegetable
Slow Cooker