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Crock Pot Breakfast Casserole

Crock Pot Breakfast Casserole

Crock Pot Breakfast Casserole
Crock Pot Breakfast Casserole
Crock Pot Breakfast Casserole
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Crock Pot Breakfast Casserole
Ingredients
  • 8-10 c. cubed French bread or crusty bread
  • 2 T. butter
  • 1 (8-oz.) container sliced fresh mushrooms
  • 9 eggs
  • 1 pt. half and half
  • 1 t. red pepper flakes
  • 2 c. shredded Mexican blend cheese or your favorite cheese
  • 1 lb. thick, hickory smoked bacon, cooked, drained and chopped
  • ½ of each bell pepper (green and red), chopped
  • ¼ c. chopped fresh parsley
  • Salt, red/black pepper
Instructions
  1. Heat oven 300. On large baking sheet, spread bread cubes and bake until dry, about 20 minutes.
  2. Line the sides of a 4-5 qt. crock pot with foil that has been folded into thirds. Spray with PAM.
  3. In a large skillet, melt butter.
  4. Add mushrooms and cook until tender.
  5. In large bowl, beat eggs, half and half and add pepper flakes, salt and pepper.
  6. Stir in cheeses but hold back ¾ c. of the cheese.
  7. Also stir in bacon, bell pepper and 2 T. of the parsley.
  8. Fold in bread crumbs. Season and stir to coat all the bread.
  9. Spoon mixture into crock pot.
  10. Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours or until internal temperature reaches 160 in center and mixture is set.
  11. Sprinkle with remaining cheese and rest of parsley.
  12. Cover and cook another 10-12 minutes or until cheese is melted.
  13. Remove foil before serving by loosening edges with table knife.
 

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