This egg casserole is easy to fix and cook in the slow cooker.
Ingredients:
- 4 cups sliced & buttered French bread, cubed
- 1 bag frozen spinach (16 oz), thawed and squeezed as dry as possible
- 8 ounces diced ham
- 1 1/2 to 2 cups shredded cheddar cheese
- salt and pepper, to taste
- 1 can (10 3/4 ounces) cream of mushroom soup (the 98% fat free is fine)
- 1/2 cup evaporated milk or half-and-half
- 5 eggs
- 2 to 3 teaspoons dried minced onion
Preparation:
Lightly butter a 3 1/2-quart slow cooker/Crock Pot. Layer with half of the buttered bread cubes, spinach, bacon, and cheese; salt and pepper to taste. Repeat layers ending with cheese. Whisk together the soup, milk, eggs, and dried onion. Pour over slow cooker/Crock Pot mixture. Chill for 1 hour or overnight. Cover and cook on low for 3 1/2 to 4 1/2 hours.
Serves 4 to 6.
Serves 4 to 6.
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Broccoli Mushroom Quiche
No Crust Broccoli Quiche
Bacon Cheddar Quiche
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Crab Quiche Recipe
Salmon Quiche
Jalapeno Quiche
Crab Quiche
Ham and Egg Breakfast Casserole
Bacon and Egg Breakfast Casserole
Fiesta Breakfast Casserole
Western Ham and Egg Casserole
Ham Tomato Quiche
Spring Vegetable Quiche
Impossible Vegetable Pie
Quiche Recipe Index
Egg Recipes & Brunch Casseroles
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