Slow Cooker Bacon, Smoked Cheddar
and Egg Casserole
The classic breakfast trinity of bacon, egg and cheese gets a grown-up twist in this easy slow-cooker bake, thanks to smoked cheddar, fresh mushrooms and crushed red pepper.
10 cups cubed French or ciabatta bread (about 12 ounces)
2 tablespoons butter
1 (8 ounce) package sliced fresh mushrooms (about 3 cups)
2 cups (1 pint) half-and-half
1/2 teaspoon crushed red pepper flakes
2 cups shredded smoked Cheddar cheese (8 ounce)
1 pound thick-sliced bacon, cooked, drained and coarsely chopped
1 green bell pepper, coarsely chopped
1/4 cup chopped fresh Italian (flat-leaf) parsley
Preheat oven to 300°F (149°C). On large baking sheet, spread bread cubes. Bake 20 to 30 minutes or until dry.
Line sides of 4- to 5-quart slow cooker with foil that has been folded into thirds; spray with cooking spray.
In 10-inch skillet, melt butter. Add mushrooms; cook 5 minutes, stirring occasionally, just until tender.
In large bowl, beat eggs, half-and-half and pepper flakes with whisk. Reserve 3/4 cup cheese; set aside. Stir in remaining cheese, the bacon, bell pepper and 2 tablespoons of the parsley. Fold in bread cubes; stir to coat. Spoon mixture into slow cooker.
Cover; cook on LOW heat setting 4 to 5 hours or on HIGH heat setting 2 to 3 hours or until temperature reaches 160°F (71°C) in center and egg mixture is set.
Sprinkle reserved cheese and remaining 2 tablespoons parsley over top. Cover; cook about 10 minutes longer or until cheese is melted. Remove foil before serving by loosening edges with table knife.
Preparation Time: 25 minutes
Bake Time: 20 minutes
Cook Time: 4 hours
Serve with a platter of cut-up mixed fruit, coffee and tea to complete your brunch.
For a make-ahead tip, you can cut, bake and place the bread in a resealable plastic bag. Cut up the bell pepper, shred the cheese, cook and chop the bacon, and line your slow cooker with foil. Refrigerate the vegetables, bacon and cheese until you use them.
Slow cookers vary. An oval slow cooker will provide the best results for this recipe. Keep an eye on your egg casserole so it doesn't get overdone. The foil will help it from browning too quickly.
Amount per serving: Calories 530 (Calories from Fat 290), Total Fat 33 g (Saturated Fat 16 g, Trans Fat 1/2 g), Cholesterol 285 mg; Sodium 890 mg; Total Carbohydrate 30 g (Dietary Fiber 1 g, Sugars 3 g), Protein 28 g; Exchanges: 2 Starch; 1/2 Vegetable; 2 High-Fat Meat; 2 Fat; Carbohydrate Choices: 2
Recipe Courtesy Of