Slow Cooker Bacon Egg And Cheese Casserole Recipe

Ingredients

2

                        cans (11 oz) refrigerated Pillsbury™ Original French Bread, 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

Preparation

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.

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.