Slow-Cooker Bacon, Corn & Cheese Frittata

June  5, 2019
Photo by Meredith Corporation
Author Notes

Excerpted from Better Homes and Gardens Fast or Slow © 2018 by Meredith Corporation. Photography © 2018 by Meredith Corporation. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. —Food52

  • Prep time 5 minutes
  • Cook time 2 hours
  • Serves 4
  • Nonstick cooking spray
  • 6 eggs, lightly beaten
  • 3/4 cup fresh or frozen whole kernel corn, thawed
  • 1/2 cup thinly sliced green onions
  • 6 slices bacon, crisp-cooked and crumbled
  • 1/4 cup finely chopped roasted red sweet peppers
  • 1/4 cup half-and-half
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 3/4 cup shredded Monterey Jack cheese with jalapeño peppers (3 ounces)
  • 1/4 cup chopped fresh chives or Italian parsley
In This Recipe
  1. Lightly coat a 1 1/2–quart soufflé dish or round casserole with cooking spray. In a medium bowl combine the next 8 ingredients (through salt). Stir in 1/2 cup of the cheese. Transfer egg mixture to prepared dish. Top with remaining 1/4 cup cheese.
  2. Place dish in a 5- to 6-quart slow cooker. Cover and cook on high 2 to 2 1/2 hours or until frittata is set. (Frittata will puff during cooking and settle when cooling.) Let stand 10 minutes. Sprinkle with chives.

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