Bacon and Egg Casserole

You can substitute 2 large peeled and diced potatoes for the hash browns if you prefer.

Serves 8

Ingredients:

• Nonstick spray
• 1 (1-pound) loaf bread
• 12 large eggs
• 1 cup milk or heavy cream
• ¼ teaspoon salt
• 1 pound bacon
• 1 medium onion, peeled and diced
• 2 cups frozen hash brown potatoes, thawed
• Optional: ½-cup Cheddar cheese, grated

1. Ready the crock to the slow cooker by coating the bottom and sides with nonstick spray. Remove the crusts from the bread and cut the bread into cubes. Place ⅓ of the bread cubes (about 3 cups) in the bottom of the crock. Add the eggs to a bowl; whisk until frothy. Whisk in the milk or cream and salt. Pour ⅓ of the egg mixture over the bread in the crock.
2. Preheat a deep 3 ½-quart nonstick sauté pan over medium high heat. Cut the bacon into pieces and add to the skillet. Once the bacon begins to render its fat, add the onion; sauté until the onion is transparent and the bacon is cooked through. Remove any excess fat, if necessary, by carefully dabbing the pan with a paper towel. Stir the hash browns into the bacon mixture.
3. Evenly spread half of the bacon mixture over the top of the bread cubes in the slow cooker. Pour half of the remaining egg mixture over the bacon mixture, add another 3 cups of bread cubes, and pour the remaining bacon mixture over the top of the bread. Add the remaining 3 cups of bread cubes to the cooker. Press the mixture down slightly into the crock. Pour the rest of the egg mixture over the top. Cover and cook on low for 6 hours.
4. If adding the cheese, turn the cooker to warm. About 45 minutes before you’ll be serving the casserole, sprinkle the Cheddar cheese over the cooked mixture in the slow cooker. After 30 minutes, uncover the casserole and let stand for 15 minutes before serving.