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Slow Cooker Spinach & Bacon Breakfast Casserole Recipe

   
 

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     Slow Cooker Spinach & Bacon Breakfast Casserole

Category   Breakfast - Brunch
Sub Category   None
Servings   8

Ingredients
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

Instructions
MIX bread, spinach, bacon, 1 2/3 cups cheese, bell pepper and onion in a large bowl; pour into 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 gently with 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.
Sprinkle with remaining cheese. Let set with lid off for 15 minutes until cheese is melted.


Originally Submitted
3/4/2010





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