I begin to think about brunch at this time of the year. Evenings are starting to be consumed with children’s sporting events, other school activities, and even early holiday dinners. So, inviting friends for brunch is a good option for your own schedule and for your guests’.
This dish makes a great brunch main course—sturdy and flavorful and loved by all.
Mix up the Bake the evening before you want to serve it, and then put it in the fridge overnight.
First thing in the morning, pop it into your slow cooker’s electrical unit and flip it on.
You’ll fill your home with inviting smells—and you’ll be ready for your mid-morning brunch without panic or stress.
Gather some friends together this fall and enjoy!
Egg and Cheese Bake
Fix-It and Forget-It Diabetic Cookbook, page 245
Makes 6 servings
Ideal slow cooker size: 4-quart
3 cups toasted bread cubes
1½ cups shredded, reduced-fat, sharp cheddar cheese
fried, crumbled bacon, or ham chunks, optional
4 eggs, beaten
4 egg whites
3 cups fat-free milk
¼ tsp. pepper
1. Combine bread cubes, cheese, and meat if you wish in greased slow cooker.
2. Mix together eggs, egg whites, milk, and pepper. Pour over bread.
3. Cook on Low 4-6 hours, or until Bake is set in middle. Insert table knife into center of Bake. If it comes out clean, the dish is finished. If not, continue baking another 20-30 minutes and test again. Repeat until dish is firm in center, but not dry.