½stale baguette, cut into 1-inch pieces (9-inches or 9 ounces of baguette)
1cupshredded reduced fat pepper jack cheese
½cupjarred roasted peppers, patted dry and chopped
3scallions, thinly sliced
6largeeggs
1-¼cupswhole milk
1teaspoonminced chipotle chile
¼teaspoonsalt
⅛teaspoonpepper
Instructions
Ideal slow cooker size: 2- to 3-½-Quart.
Line a slow cooker with an aluminum foil collar** and spray with vegetable oil spray. (I used my 2-Quart. A 2- to 3-½-Quart should work. If you only have a large slow cooker, you may want to make this in a baking dish that fits inside your slow cooker instead.)
Spread half of the bread cubes in the prepared slow cooker.
Sprinkle with half of the cheese, half of the roasted peppers and ⅓ of the scallions.
Repeat with the remaining bread, remaining ½ cup of cheese, remaining roasted peppers, and half of the remaining scallions.
In a bowl, whisk together the eggs, milk, chipotle chile, salt and pepper until well blended. Pour the mixture evenly over the bread.
Press gently on the bread to submerge it. Cover and cool on LOW until the center of the crock pot strata is set, 3 to 4 hours.
Uncover and let the strata cool for 20 minutes. Sprinkle with the remaining scallions and serve.
Cooking Note: To speed up the staling of my bread. I cut up the baguette into cubes and let it sit out on the counter for several hours.
**To make an aluminum slow cooker foil collar, fold sheets of heavy duty foil until you have a six-layred foil rectangle (12 x 4) for a small slow cooker and 16 x 4 for a large slow cooker. Press the collar into the back of the slow cooker insert. The food will help hold the collar in place during cooking and will prevent the food from cooking unevenly!
Recipe Notes
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Nutrition Facts
Smoky Roasted Pepper Crock Pot Strata
Amount Per Serving (1 /4th recipe)
Calories 408Calories from Fat 144
% Daily Value*
Fat 16g25%
Carbohydrates 40g13%
Fiber 2g8%
Protein 27g54%
* Percent Daily Values are based on a 2000 calorie diet.