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    You are in: Home / Recipes / Slow-Cooker Breakfast Casserole Recipe
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    Slow-Cooker Breakfast Casserole

    Total Time:

    Prep Time:

    Cook Time:

    8 hrs 20 mins

    20 mins

    8 hrs

    ellie3763's Note:

    from "a year of slow cooking" - http://crockpot365.blogspot.com/2010/02/slow-cooker-ultimate-breakfast.html

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Spray the inside of a 6-quart slow cooker with cooking spray.
    2. 2
      Cook bacon to desired crispiness, and toast the bread.
    3. 3
      In a large mixing bowl, combine the shredded cheese, mushrooms, eggs, milk, salt, and pepper.
    4. 4
      Put the bread cubes into the bottom of your sprayed slow cooker, and pour the egg mixture evenly over the entire thing. Place bacon pieces on top.
    5. 5
      Cover and cook on low for 6-8 hours or on high for about 3-4 hours - until eggs have set.
    6. 6
      When the eggs have completely set, and your casserole has begun to brown on top and pull away from the sides, take the lid off the cooker and let the steam and moisture evaporate for about 15 minutes before serving.

    Ratings & Reviews:

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    Nutritional Facts for Slow-Cooker Breakfast Casserole

    Serving Size: 1 (145 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 324.1
     
    Calories from Fat 212
    65%
    Total Fat 23.6 g
    36%
    Saturated Fat 9.7 g
    48%
    Cholesterol 207.2 mg
    69%
    Sodium 702.5 mg
    29%
    Total Carbohydrate 11.9 g
    3%
    Dietary Fiber 0.5 g
    2%
    Sugars 1.2 g
    5%
    Protein 15.6 g
    31%

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