LEMONY TWIST TIRAMISULEMON CURD:5 egg yolks1 c. sugar½ c. fresh lemon juicePinch kosher salt6 T…
Crock Pot Breakfast Casserole
Crock Pot Breakfast Casserole | Print |
Recipe By: Alice Morrow
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
- Heat oven 300. On large baking sheet, spread bread cubes and bake until dry, about 20 minutes.
- Line the sides of a 4-5 qt. crock pot with foil that has been folded into thirds. Spray with PAM.
- In a large skillet, melt butter.
- Add mushrooms and cook until tender.
- In large bowl, beat eggs, half and half and add pepper flakes, salt and pepper.
- Stir in cheeses but hold back ¾ c. of the cheese.
- Also stir in bacon, bell pepper and 2 T. of the parsley.
- Fold in bread crumbs. Season and stir to coat all the bread.
- Spoon mixture into crock pot.
- 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.
- Sprinkle with remaining cheese and rest of parsley.
- Cover and cook another 10-12 minutes or until cheese is melted.
- Remove foil before serving by loosening edges with table knife.