Crockpot Breakfast Casserole
A great make-ahead casserole with egg, bacon, and cheese
Yield: 8
Calories: 691cal
Cost: $15
Materials
- 1 lb. bacon
- 8 oz. ham cooked cubed
- ¼ cup water
- ½ tsp. brown sugar
- 10 slices white bread
- 3 cups Mexican Style Cheese or a Colby-Jack blend
- 1&3/4 cup milk
- 10 large eggs
- ¼ tsp. dry mustard ground
- ⅛ tsp. black pepper ground
Instructions
- In a large skillet over medium heat, fry the pound of bacon until crisp, and brown
- Place bacon on paper towlels, and pour out most of the bacon grease - leaving about 1 tsp. in the skillet
- Place the ham cubes in the skillet, cook over med. heat, tossing until slightly browned
- Add water, and brown sugar to the skillet, and your bacon strips - crumbled. Stir in
- Grease the slow cooker
- Layer the slow cooker with a layer of bread, cutting it where needed to fit the crockpot
- Next add a layer of the meat mixture from the skillet - about 1/2 to 3/4 cup sprinkled evenly over bread
- Finally add a layer of cheese - 1 cup per layer, sprinkled evenly over bread and meat
- Repeat those layers until you have used all of your bread, ham, and cheese. I was able to make three layers of each.
- In a large bowl, preferably with a spout, whisk the eggs, mustard, and pepper
- Pour the mixture, evenly over the layers in the slow cooker
- Cover and refrigerate for one hour or overnight. This gives the egg mixture time to soak into the bread.
- Place heat setting on high for 2-3 hours. The middle should be set and the edges will be browned.
Notes
nutrition facts are only an estimate
Nutrition
Calories: 691cal | Carbohydrates: 22g | Protein: 37g | Fat: 50g | Saturated Fat: 20g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 339mg | Sodium: 1243mg | Potassium: 503mg | Fiber: 1g | Sugar: 7g | Vitamin A: 797IU | Vitamin C: 0.01mg | Calcium: 506mg | Iron: 3mg