Slow Cooker Spinach & Bacon Breakfast Casserole Ingredients 1 Reynolds™ Slow Cooker Liner 4 cups (about 5 slices) white bread, cubed 1 box (10 oz.) frozen spinach, thawed, squeezed dry 1/2 pound bacon, cooked and crumbled 2 cups blended shredded cheese, divided 1 small red bell pepper, chopped 1/4 cup onion, chopped 1 can (10.75 oz) cream of celery soup 5 eggs 1/2 cup evaporated milk 1/2 teaspoon each salt and dry mustard 1/8 teaspoon pepper Prep 1.OPEN slow cooker liner and place it inside a 5- to 6 1/2 -quart slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl. 2.MIX bread, spinach, bacon, 1 2/3 cups cheese, bell pepper and onion in a large bowl; pour into lined- slow cooker bowl. Whisk together the soup, eggs, milk, salt, dry mustard and pepper in the large bowl. Pour egg mixture over bread mixture; stir gentle with plastic or wooden spoon to combine. Place lid on slow cooker. Refrigerate at least 3 hours or overnight. Cook 1.COOK on LOW for 6 to 7 hours OR on HIGH for 2 1/2 to 3 1/2 hours. 2.CAREFULLY remove lid to allow steam to escape. Sprinkle with remaining cheese. Let set with lid off for 15 minutes until cheese is melted. Serve casserole directly from lined-slow cooker. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.
Posted on: Sat, 26 Oct 2013 16:56:39 +0000
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