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Slow-Cooker Bacon, Smoked Cheddar and Egg Casserole
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Prep Time:
35 minutes
Total Time:
4 hours 35 minutes
Elevate your breakfast with a gourmet twist on the classic bacon, egg, and cheese combo. Slow-cooker bake with smoked cheddar, mushrooms, and a hint of crushed red pepper.
Ingredients:
  • 10 cups cubed French or ciabatta bread (about 12 oz)
  • 2 tablespoons butter
  • 1 package (8 oz) sliced fresh mushrooms (about 3 cups)
  • 9 eggs
  • 2 cups (1 pint) half-and-half
  • 1/2 teaspoon crushed red pepper flakes
  • 2 cups shredded smoked Cheddar cheese (8 oz)
  • 1 lb thick-sliced bacon, cooked, drained and coarsely chopped
  • 1 green bell pepper, coarsely chopped
  • 1/4 cup chopped fresh Italian (flat-leaf) parsley
Instructions:
  • Preheat the oven to 300°F. Spread bread cubes on a large cookie sheet and bake for 20 to 30 minutes until they are dry.
  • Prepare the slow cooker by lining it with foil folded into thirds and spraying it with cooking spray.
  • In a skillet, melt butter over medium heat and sauté mushrooms for 5 minutes, stirring occasionally, until tender.
  • In a spacious bowl, whisk together eggs, half-and-half, and pepper flakes until well combined. Set aside 3/4 cup of cheese. Add the rest of the cheese, bacon, bell pepper, and 2 tablespoons of parsley to the mixture. Gently fold in bread cubes until coated. Transfer the mixture to a slow cooker.
  • Cover and cook on Low heat for 4 to 5 hours or on High heat for 2 to 3 hours, or until the temperature in the center reaches 160°F and the egg mixture is fully set.
  • Sprinkle the remaining cheese and 2 tablespoons of parsley over the top. Cover and cook for an additional 10 minutes until the cheese is melted. Remove the foil before serving by loosening the edges with a table knife.

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