Tuesday, February 2, 2010
Sometimes the very best food doesn't make a very good picture.
I'm totally okay with that.
This is a wonderful breakfast casserole----it has pretty much everything you can imagine in it, and I was very close to calling it "kitchen sink breakfast casserole," but the girls thought that was kind of weird.
So, it's the ULTIMATE.
can't get any better than that!
12 slices bacon, cooked and crumbled
4 cups toasted (or stale) bread cubes (I used Pamela's Amazing Wheat Free bread)
2 cups shredded cheese (I used a 4 cheese Mexican blend)
8 ounces sliced mushrooms
1 1/2 cup milk (I used fat free cow's, any would work just fine)
1/2 tsp kosher salt
1/2 tsp black pepper
Use a 6 quart slow cooker. This makes a lot! Cook bacon to desired crispyness, 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 until eggs have set, or on high for about 3-4 hours. 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.
Absolutely delicious!! Everyone in our house loved this casserole, and my grandma ate the leftovers and reported that they were wonderful.
This would be a welcome addition to a brunch, or to serve to overnight guests.