Slow-Cooker Bacon, Egg and Cheese Casserole

(14)
14 reviews.
  • 15 min prep time
  • 5 hr 25 min total time
  • 7 ingredients
  • 8 servings

Ingredients

2
cans (11 oz each) Pillsbury™ refrigerated crusty French loaf, baked according to package directions
12
eggs
1
pint (2 cups) half-and-half
2
cups shredded Cheddar cheese (8 oz)
1
lb thick-sliced bacon, cooked, coarsely crumbled
1
medium green bell pepper, coarsely chopped (1 cup)
Chopped fresh parsley, if desired

Directions

  1. 1 Cut bread into 1/2-inch cubes. Line side of 4- to 5-quart slow cooker with foil folded into thirds; spray foil with cooking spray.
  2. 2 In large bowl, beat eggs and half-and-half with whisk. Stir in 1 1/4 cups of the cheese, the bacon and bell pepper. Fold in bread cubes; stir to coat. Spoon mixture into slow cooker.
  3. 3 Cover; cook on Low heat setting 4 to 5 hours (or High heat setting 2 to 3 hours) or until set and temperature in center is 160°F. Sprinkle remaining 3/4 cup cheese and the parsley over top. Cover; cook about 10 minutes longer or until cheese is melted. Remove foil before serving by loosening edges with table knife.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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