Slow-Cooker Bacon, Egg and Cheese Casserole

By PattiB

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 8
Preparation time 15mins
Cooking time 325mins
Adapted from pillsbury.com

Preparation

Step 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 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.