Prep time: 20 minutes

Cook time: 6 hours

Serves 2



1 tablespoon extra-virgin olive oil

1 tablespoon butter

1 onion, chopped

2 garlic cloves, minced

1½ cups baby spinach leaves

1 red bell pepper, chopped

1 large tomato, seeded and chopped

1 cup cubed ham

Nonstick cooking spray

5 eggs, beaten

1 cup milk

½ teaspoon salt

½ teaspoon dried thyme leaves

⅛ teaspoon freshly ground black pepper

6 slices French bread, cubed

1 cup shredded Cheddar cheese

½ cup shredded Swiss cheese

¼ cup grated Parmesan cheese



Heat the olive oil and butter in a medium saucepan over medium heat. Sauté the onion and garlic, stirring occasionally, until tender, which takes about 6 minutes.

Add the spinach to the saucepan and cook until it wilts, approximately 5 minutes. Once wilted, remove the mixture from the heat and add the bell pepper, tomato, and ham.

Line the crock pot with heavy-duty foil and apply nonstick cooking spray.

In a medium bowl, thoroughly beat the eggs, milk, salt, thyme, and black pepper.

In the crock pot, create a layer with half of the French bread. On top of the bread, add half of the vegetable and ham mixture, and sprinkle half of the Cheddar and Swiss cheeses. Repeat these layers.

Pour the egg mixture over the layers and sprinkle with Parmesan cheese.

Cover the crock pot and cook on low for 6 hours, or until the temperature reaches 160ºF (71ºC) on a food thermometer and the mixture is set.

Using the foil sling, carefully remove the contents from the crock pot and serve.