BACON EGG AND CHEESE CASSEROLE RECIPE RECIPES

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SLOW-COOKER BACON, EGG AND CHEESE CASSEROLE RECIPE ...



Slow-Cooker Bacon, Egg and Cheese Casserole Recipe ... image

For a delicious egg bake that serves a hungry crowd, this slow-cooker casserole fits the bill. Thick-cut bacon, creamy eggs and melty cheese make this brunch-friendly dish both flavorful and filling. Serve with a side of fresh fruit and dig in!

Provided by Pillsbury Kitchens

Total Time 5 hours 25 minutes

Prep Time 15 minutes

Yield 8

Number Of Ingredients 7

2 cans (11 oz) refrigerated Pillsbury™ Original French Bread, baked according to package directions
12 eggs
1 pint (2 cups) half-and-half
2 cups shredded Cheddar cheese (8 oz)
1 lb thick-sliced bacon, cooked, coarsely crumbled
1 medium green bell pepper, coarsely chopped (1 cup)
Chopped fresh parsley, if desired

Steps:

  • Cut bread into 1/2-inch cubes. Line side of 4- to 5-quart slow cooker with foil folded into thirds; spray foil with cooking spray.
  • In large bowl, beat eggs and half-and-half with whisk. Stir in 1 1/4 cups of the cheese, the bacon and bell pepper. Fold in bread cubes; stir to coat. Spoon mixture into slow cooker.
  • Cover; cook on Low heat setting 4 to 5 hours (or High heat setting 2 to 3 hours) or until set and temperature in center is 160°F. Sprinkle remaining 3/4 cup cheese and the parsley over top. Cover; cook about 10 minutes longer or until cheese is melted. Remove foil before serving by loosening edges with table knife.

Nutrition Facts : Calories 580 , CarbohydrateContent 41 g, CholesterolContent 350 mg, FatContent 3 1/2 , FiberContent 1 g, ProteinContent 30 g, SaturatedFatContent 15 g, ServingSize 1 Serving, SodiumContent 1010 mg, SugarContent 5 g, TransFatContent 1/2 g

BACON AND HASH BROWN EGG BAKE RECIPE - BETTYCROCKER.C…



Bacon and Hash Brown Egg Bake Recipe - BettyCrocker.c… image

You know what they say, planning makes perfection! This breakfast casserole with bacon and hash browns is the perfect make-ahead brunch that everyone will reach for. It's got all your favorite breakfast flavors blended in one amazing dish to kickstart your day. If you want to do it right, serve this breakfast casserole on the weekend when you can enjoy it without a rush...because the best brunches should bring family together. Breakfast everyone?

Provided by Betty Crocker Kitchens

Total Time 9 hours 40 minutes

Prep Time 30 minutes

Yield 12

Number Of Ingredients 11

1 lb bacon, cut into 1-inch pieces
1 medium onion, chopped (1/2 cup)
1 medium red bell pepper, chopped (3/4 cup)
1 package (8 oz) sliced fresh mushrooms
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup milk
12 eggs
1 package (2 lb) frozen hash browns, thawed
2 cups shredded Cheddar cheese (8 oz)

Steps:

  • In 12-inch skillet, cook bacon until crisp. Using slotted spoon. Remove from pan to small bowl. Cover and refrigerate. Drain drippings, reserving 1 tablespoon in pan. Add onion, bell pepper and mushrooms; cook 4 minutes over medium heat, stirring occasionally. Stir in mustard, salt and pepper. In large bowl, beat milk and eggs with wire whisk.
  • Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread half of hash browns in baking dish. Spread onion mixture evenly on top. Sprinkle with 1 cup of the cheese. Spread remaining hash browns over top. Pour egg mixture on top. Cover; refrigerate 8 hours or overnight.
  • Heat oven to 325°F. Uncover; bake 50 to 60 minutes or until thermometer inserted in center reads 160°F. Sprinkle with remaining 1 cup cheese and the bacon. Bake 3 to 5 minutes longer or until knife inserted in center comes out clean, top is puffed and cheese is melted. Let stand 5 minutes.

Nutrition Facts : Calories 410 , CarbohydrateContent 25 g, CholesterolContent 265 mg, FatContent 1 , FiberContent 3 g, ProteinContent 22 g, SaturatedFatContent 12 g, ServingSize 1 Serving, SodiumContent 740 mg, SugarContent 4 g, TransFatContent 0 g

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