Menu

Slow-Cooker Bacon, Smoked Cheddar and Egg Casserole

  • Save Recipe
Slow-Cooker Bacon, Smoked Cheddar and Egg Casserole
  • Prep 35 min
  • Total 4 hr 35 min
  • Servings 8
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
The classic breakfast trinity of bacon, egg and cheese gets a grown-up twist in this easy slow-cooker bake, thanks to smoked cheddar, fresh mushrooms and crushed red pepper.
By Betty Crocker Kitchens
Updated Mar 26, 2018

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

Steps

  • 1
    Heat oven to 300°F. On large cookie sheet, spread bread cubes. Bake 20 to 30 minutes or until dry.
  • 2
    Line sides of 4- to 5-quart slow cooker with foil that has been folded into thirds; spray with cooking spray. (See tip.)
  • 3
    In 10-inch skillet, melt butter. Add mushrooms; cook 5 minutes, stirring occasionally, just until tender.
  • 4
    In large bowl, beat eggs, half-and-half and pepper flakes with whisk. Reserve 3/4 cup cheese; set aside. Stir in remaining cheese, the bacon, bell pepper and 2 tablespoons of the parsley. Fold in bread cubes; stir to coat. Spoon mixture into slow cooker.
  • 5
    Cover; cook on Low heat setting 4 to 5 hours or on High heat setting 2 to 3 hours or until temperature reaches 160°F in center and egg mixture is set.
  • 6
    Sprinkle reserved cheese and remaining 2 tablespoons parsley over top. Cover; cook about 10 minutes longer or until cheese is melted. Remove foil before serving by loosening edges with table knife.

Tips from the Betty Crocker Kitchens

  • tip 1
    A foil liner for your slow cooker is used to create a barrier between the hot sides of the slow cooker and the food to prevent over-browning and over-cooking. To make a foil liner, fold a 16-inch long piece of foil lengthwise into thirds creating a 16x4-inch band. Place around inside of slow cooker and spray with cooking spray. Once the food is added to the slow cooker, it will help hold the foil band in place.
  • tip 2
    Serve with a platter of cut-up mixed fruit, coffee and tea to complete your brunch.
  • tip 3
    For a make-ahead tip, you can cut, bake and place the bread in a resealable plastic bag. Cut up the bell pepper, shred the cheese, cook and chop the bacon, and line your slow cooker with foil. Refrigerate the vegetables, bacon and cheese until you use them.
  • tip 4
    Slow cookers vary. An oval slow cooker will provide the best results for this recipe. Keep an eye on your egg casserole so it doesn't get overdone. The foil will help it from browning too quickly.

Nutrition

530 Calories, 33g Total Fat, 28g Protein, 30g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
530
Calories from Fat
290
Total Fat
33g
50%
Saturated Fat
16g
82%
Trans Fat
1/2g
Cholesterol
285mg
96%
Sodium
890mg
37%
Potassium
450mg
13%
Total Carbohydrate
30g
10%
Dietary Fiber
1g
7%
Sugars
3g
Protein
28g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
15%
15%
Calcium
25%
25%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
© 2021 ®/TM General Mills All Rights Reserved