"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Slow-Cooker Bacon, Egg and Cheese Casserole Recipe

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This recipe for Slow-Cooker Bacon, Egg and Cheese Casserole, by , is from The Nedostup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Janet Boehm

Category:
Category:

Ingredients:  
Ingredients:  
2 loaves (10 cups) French bread
12 eggs
1 pint (2 cups) half-and-half
2 cups shredded Cheddar cheese (8 oz)
1 lb. thick-sliced bacon, cooked, coarsely crumbled SAVE $
1 medium green bell pepper, coarsely chopped (1 cup)
Chopped fresh parsley, if desired

Directions:
Directions:
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 160F. 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.

Number Of Servings:
Number Of Servings:
8 servings
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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