This easy breakfast bake is a great way to use a bunch of eggs and any sort of veggies and/or meats you have in the fridge to make a scrumdiddlyumptious anytime of day meal! You can spice it up or down anyway you like, it’s going to be amazing!
This recipe came to me after a trip to the local farmer’s market. The fresh poblano chile peppers makes all the difference!
PREP TIME: 15 minutes
CROCK POT COOK TIME: 4 hours
OVEN COOK TIME: 40-45 minutes at 350 degrees F
TOTAL TIME: 60 minutes or 4 hours 15 minutes (depending on cooking method)