Breakfast Casserole with Spinach & Bacon in your Slow Cooker
- Servings: 8
- Course: Breakfast
Making a breakfast casserole might sound complicated, but this recipe proves just how easy it really is. Make you and your family a nutritional breakfast with spinach and bacon that you can prepare ahead of time in your slow cooker. Best of all, using Reynolds® Slow Cooker Liners ensures there’s no mess to clean up afterwards, meaning that enjoying this breakfast casserole truly is the best way to start your day.
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- 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.
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