January 26, 2015
3 hrs 30 mins
250g Bacon (approx)
1 Capsicum (I used green)
1 tsp dried Rosemary
12 slices of white bread (crust removed, cut into quarters)
1 1/2 cups grated Swiss Cheese
250g punnet Cherry Tomatoes (halved)
2 cups Milk
1 tsp Cayenne Pepper
1 tsp Paprika
1Grease bowl of a 5.5L slow cooker. Cook bacon and capsicum in a frypan for about 5 minutes. Add rosemary.
2Sprinkle 1/3 bread on base of SC, then 1/2 bacon mix and 1/3 cheese, then 1/4 tomato.
3Repeat with 1/2 the remaining bread, the rest of the bacon mix, 1/3 of the tomato and 1/3 of the cheese.
4Cover with remaining bread.
5Whisk eggs, milk, cayenne pepper and paprika together, then pour over all ingredients.
6Add remaining tomatoes and cheese on top.
7Cook for 3 hours on high.
8The original recipe called for chorizo, however, we don't like it so used the bacon and spices instead.
Submitted by Sarah
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