• 1 T. Olive Oil
  • 1/2 c. onion, diced
  • 1 c. fontina cheese
  • 6 eggs, whisked
  • 2 T. milk
  • 1/2 tsp. black pepper
  • 1 c. bacon, cooked and crumbled
  • 1 c. chopped fresh baby spinach, stems removed
  • 1 tomato, diced
  • 1 tsp. salt

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Turn plain old bacon and eggs upside down!  A great recipe for using leftover cooked meats and veggies, too!

  1. Grease the inside of a 4-5 Quart Slow Cooker with olive oil.
  2. Combine all ingredients except 1/4 c. of the fontina cheese.  Pour into the prepared slow cooker.
  3. Cover and crock on Low for 4 hours, or until a toothpick inserted in center comes out clean.
  4. Sprinkle remaining cheese on top and recover eggs. Let sit on WARM setting for 10 minutes or until cheese is melted.

NOTE: “Slimmer Simmer” this one by removing bacon from the recipe, adding more veggies,such as mushrooms or bell peppers, and using just egg whites.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”





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