Ingredients

Preparation

3 to 4 cups crusty bread (left out overnight then cut into cubes)
1/2 lb bacon diced
2 cups mushrooms sliced or chopped
1/2 lb bulk sausage
10 eggs
3/4 cups milk
3/4 cups chopped red and green peppers and onion
1 cup shredded cheese
salt and pepper to taste
optional:  2 cups fresh spinach chopped

2.  Add mushrooms and spinach, toss to coat.  Cook 1 to 2 minutes or until spinach wilts.

3.  Beat eggs and milk in medium bowl.  Stir in bacon and sausage mixture.  Coat 4 1/2 qt crock-pot with nonstick cooking spray.  Add bread, pour egg mixture over bread.

4.  Cook on low 3-3 1/2 hours or on high 2-2 1/2 hours or until eggs are firm but still moist.