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Cheese And Egg Casserole Recipe

Written on Thursday, March 9, 2017 | 7:34:00 AM



Serves : servings 
Preparation time : 35 minutes 

Ingredients : 
- 12 ounces French bread (the bread will be cubed; ciabatta can replace the French bread)
- 2 tbsp butter
- 8 ounces fresh mushrooms (sliced)
- 9 eggs
- 1 pint half-and-half
- 1/2 tsp red pepper flakes (crushed)
- 8 ounces smoked Cheddar cheese (the cheese will be shredded)
- 1 pound bacon (thick slices), cooked, drained and coarsely chopped
- 1 green bell pepper (it will be coarsely chopped)
- 4 tbsp fresh Italian (flat-leaf) parsley (chopped)

Preparation Method :
1) The oven will be preheated to 300 degrees F/ 149 degrees C.

2) Bake the bread cubes (placed on a cookie sheet) in the preheated oven for about half an hour. Stop the baking process when they are dry.

3) Fold a foil into thirds and line sides of a slow cooker (4 or 5 quart). Grease with cooking spray.

4) The butter will be melted in a skillet. Stir in mushrooms and cook for 5 minutes. Stop the cooking process when the mushrooms become tender.

5) Place the eggs in a large bowl. Beat them and whisk in pepper flakes and half-and-half. Stir in 1 ¼ cups cheese, bell pepper, bacon and 2 tbsp parsley. Fold in bread cubes and mix well to coat. The newly resulted mixture will be transferred in the slow cooker.

6) Cover and cook for about 5 hours on low heat. Stop the cooking process when the temperature in the center of the casserole reaches 160 degrees F. Also, the mixture needs to be set before stopping the cooking process.

7) The remaining parsley and cheese will sprinkled over the top. Cover and continue the cooking process for another 10 minutes.

** The casserole can be served with mixed fruits, coffer and/ or tea. This will be a fabulous brunch.

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