1
medium green bell pepper, coarsely chopped (1 cup)
Chopped fresh parsley, if desired
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Steps
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
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
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.
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Save time by baking, cooling and cubing the bread the day before assembling this casserole. Or, substitute any crusty bread, cut into cubes; you will need 10 cups.
The key to cooking eggs in the slow cooker is to create a foil ring, which helps prevent the edges from burning.
Swap green bell pepper for red, orange or yellow bell pepper, if desired.
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