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Slow-Cooker Bacon, Egg and Cheese Casserole

(14)
  14 reviews
  • 15 min prep time
  • 5 hr 25 min total time
  • 7 ingredients
  • 8 servings
  • Pinterest
    319
  • Facebook
    101
  • Save
    710
  • Email
    0
  • Print
    8K

The key to cooking eggs in the slow cooker is to create a foil ring, which helps prevent the edges from burning.

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

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.
  • 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.

Expert Tips

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
580
Calories from Fat
300
% Daily Value
Total Fat
33g
51%
Saturated Fat
15g
75%
Trans Fat
1/2g
Cholesterol
350mg
116%
Sodium
1010mg
42%
Total Carbohydrate
41g
14%
Dietary Fiber
1g
4%
Sugars
5g
Protein
30g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
15%
15%
Calcium
25%
25%
Iron
20%
20%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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