We love serving this at brunch, just remember it takes at least 3 hours in the slow-cooker.
4 ounces thinly sliced bacon (4 to 5 slices)
1 onion, chopped
1 red bell pepper, seeded and chopped
2 ribs celery, chopped
1 clove garlic, minced
8 large eggs, lightly beaten
2 cups whole milk
1/2 teaspoon salt
1/4 teaspoon pepper
12 slices soft white bread, 1/2-inch thick, crusts removed, cut into 1-inch cubes
1 cup grated Cheddar
2 fresh tomatoes, sliced
How to Make It
Coat inside of slow cooker with cooking spray. Cook bacon in a large skillet over medium-high heat until browned and crisp, 5 to 7 minutes. Transfer bacon to a paper towel-lined plate and pour off all but 1 Tbsp. fat from skillet. Add onion, bell pepper and celery to skillet. Cook, stirring often, until softened, 3 to 5 minutes. Add garlic and sauté 1 minute longer. Remove from heat. Coarsely chop bacon.
In a large bowl, whisk eggs, milk, salt and pepper. Add bread cubes and stir in onion mixture, bacon, cheese and tomatoes. Stir well and pour into slow cooker. Cover and cook on low until a knife inserted near center comes out clean, 3 to 3 1/2 hours.