Grease bowl of a 5.5L slow cooker. Cook bacon and capsicum in a frypan for about 5 minutes. Add rosemary.
Sprinkle 1/3 bread on base of SC, then 1/2 bacon mix and 1/3 cheese, then 1/4 tomato.
Repeat with 1/2 the remaining bread, the rest of the bacon mix, 1/3 of the tomato and 1/3 of the cheese.
Cover with remaining bread.
Whisk eggs, milk, cayenne pepper and paprika together, then pour over all ingredients.
Add remaining tomatoes and cheese on top.
Cook for 3 hours on high.
The original recipe called for chorizo, however, we don't like it so used the bacon and spices instead.