Slow-Cooker Bacon, Smoked Cheddar and Egg Casserole

Name: Slow-Cooker Bacon, Smoked Cheddar and Egg Casserole
Yield: 8
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

Slow-Cooker Bacon, Smoked Cheddar and Egg Casserole was pinched from <a href="http://www.bettycrocker.com/recipes/slow-cooker-bacon-smoked-cheddar-and-egg-casserole/2eab046c-0150-452a-b670-ea5a28d31a15" target="_blank">www.bettycrocker.com.</a>

"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...."

INGREDIENTS

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10 cups cubed French or ciabatta bread (about 12 oz)

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2 tablespoons butter

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1 package (8 oz) sliced fresh mushrooms (about 3 cups)

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9 eggs

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2 cups (1 pint) half-and-half

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1/2 teaspoon crushed red pepper flakes

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2 cups shredded smoked Cheddar cheese (8 oz)

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1 lb thick-sliced bacon, cooked, drained and coarsely chopped

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1 green bell pepper, coarsely chopped

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1/4 cup chopped fresh Italian (flat-leaf) parsley

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