Slow-Cooker Bacon, Egg and Cheese Casserole

By brandymarshall

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

Details

Servings 1
Cooking time 325mins
Adapted from pillsbury.com

Preparation

Step 1

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cans (11 oz each) Pillsbury® refrigerated crusty French loaf, baked according to package directions

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.

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.

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.

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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