Breakfast, Eggs, Healthy Options
March 17, 2015
100g diced bacon
2 shallots fine sliced
2 tbsp fine diced red onion
4 small mushroom fine chopped
1/4 of a red capsicum finely diced
1Whisk eggs in a bowl
2Add bacon and vegetables
3Line slow cooker with non stick baking paper
4Pour in egg mix and use tea towel under the lid to catch moisture
5Cook on high for 30-45mins (larger slow cookers will be faster) or until egg is set firm
6Use baking paper edges to lift out of slow cooker and slice into 4 quarters
72.5pp per quarter of completed dish
8Great for breakfast, for lunch with a side salad or even one it's own for a healthy snack on the run :)
Submitted by Paulene Christie
June 11, 2020
So simple and delicious, I make this a lot.
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