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
0 Out of 5 from
0 reviews
You can add this Slow Cooker Spinach & Bacon Breakfast Casserole recipe to your own private DesktopCookbook.