Slow Cooker Egg Casserole
This is a great recipe for not only breakfast, but brunch or even supper. Even tho I am only cooking for two, usually, it is easy to cut down to size
- Preparing Time: 30 minutes
- Total Time: 4 hours and 30 minutes
- Served Person: 10
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
contains eggs
slow cooker
- 2 tablespoon butter
- 10 cups cubed french or ciabatta bread i use heels of just plain bread
- 8 ounce sliced mushrooms or more
- 9 eggs
- 2 cup half-and-half cream or milk
- 2 cup shredded cheese
- 1 red or green pepper tiny diced
- 1 pound bacon or sausage cooked, drained, diced
- 1 cup fresh parsley optional
- Carbohydrate 12.0316819535607 g
- Cholesterol 77.1949061776296 mg
- Fat 35.1690833034689 g
- Fiber 1.07861616552073 g
- Protein 15.8746034549337 g
- Saturated Fat 15.7015994429166 g
- Serving Size 1 1 Serving (282g)
- Sodium 827.34332517066 mg
- Sugar 10.95306578804 g
- Trans Fat 3.29525085698407 g
- Calories 424 calories
1. In 300 degree oven, on baking sheet, spread bread cubes. Bake 20-30 minutes or until dry. 2. Spray crock pot with cooking spray or butter 3. Melt butter. Cook mushrooms until tender. 4. Beat eggs, half and half, and half of cheese. Add bacon or sausage, pepper, part of parsley. Fold in bread cubes; Stir to coat. Spoon mixture into slow cooker. 5. Cover and cook on low setting 4-5 hours or High 2-3 hours or until inner temperature reaches 160 degrees in center, and egg mixture is set. 6. Sprinkle reserved cheese and remaining parsley over top. Cover and cook about 10 minutes longer or until cheese is melted. 7. Serve. Very good with diced tomatoes, salsa, sour cream.
