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Slow Cooker Spinach & Bacon Breakfast Ca




Source of Recipe


Reynolds
Slow Cooker Spinach & Bacon Breakfast Casserole

http://www.reynoldspkg.com/reynoldskitchens/en/recipes/images/SCL-024.jpg

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./span

Number of Servings: 8

Nutrition Information:
(Per Serving)
calories 368
grams fat 6
% calories from fat 16
milligrams cholesterol 16
milligrams sodium 78
grams carbohydrates 77
grams fiber 6
grams protein 3