Slow Cooker Spinach and Bacon Breakfast Casserole

[Flaca43]

 

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

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.

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 on LOW for 6 to 7 hours OR on HIGH for 2 1/2 to 3 1/2 hours.

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.

 

taken from http://www.reynoldskitchen.com/

 

[charlene_kyle]

 TFS

[proudmommy690]

tfs

[emilyrosenj]

Sounds interesting.  I think it would make a good dinner too.  TFS

[flutter523]

Sounds good