Crockpot Monday: Ultimate Breakfast Casserole

Are you buried deep in holiday prep yet? Is your tree up? I'm going to let you in on a little secret. We aren't putting up a tree this year. 2018 has been a lot of chaos for our little family and all of our holiday decorations are in chaos in the barn. I'm not even totally sure that we'll be together this year for it. Still, we will find a day for the three of us together and I can promise delicious food!

Ultimate Breakfast Casserole:

Ingredients:
12 slices bacon, cooked and crumbled
4 cups toasted (or stale) bread cubes
2 cups shredded cheese
8 ounces sliced mushrooms
8 eggs
1.5 cups milk
1/2 teaspoon kosher salt
1/2 teaspoon black pepper

Directions: 

This is a large recipe so you’re going to need your big crockpot!

 Cook bacon to desired doneness, and toast the bread. Set these aside. Spray the inside of your slow cooker with cooking spray, and set that aside, too.

In a large mixing bowl, combine the shredded cheese, mushrooms, eggs, milk, salt, and pepper.

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.

Cover and cook on low for 6-8 hours, or on high for about 3-4 hours or until eggs are done. 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.

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