Slow-Cooker Bacon, Smoked Cheddar and Egg Casserole

Ingredients

• 12 oz ciabatta bread french cubed
• 2 tablespoons butter 
• 8 oz mushrooms fresh sliced ( 3 cups)
• 9  eggs 
• 0.5 teaspoon pepper red crushed
• 8 oz cheddar cheese smoked shredded
• 1 lb bacon cooked drained coarsely chopped
• 1  bell pepper green coarsely chopped
• 0.3 cup parsley fresh italian chopped (flat-leaf)
• 2 cups frangelico (1 pint)

Equipment

• bowl
• frying pan
• baking sheet
• oven
• knife
• whisk
• aluminum foil
• slow cooker

Directions

1. Heat oven to 300°F. On large cookie sheet, spread bread cubes.
2. Bake 20 to 30 minutes or until dry.
3. Line sides of 4- to 5-quart slow cooker with foil that has been folded into thirds; spray with cooking spray. (See tip.)
4. In 10-inch skillet, melt butter.
5. Add mushrooms; cook 5 minutes, stirring occasionally, just until tender.
6. In large bowl, beat eggs, half-and-half and pepper flakes with whisk. Reserve 3/4 cup cheese; set aside. Stir in remaining cheese, the bacon, bell pepper and 2 tablespoons of the parsley. Fold in bread cubes; stir to coat. Spoon mixture into slow cooker.
7. Cover; cook on Low heat setting 4 to 5 hours or on High heat setting 2 to 3 hours or until temperature reaches 160°F in center and egg mixture is set.
8. Sprinkle reserved cheese and remaining 2 tablespoons parsley over top. Cover; cook about 10 minutes longer or until cheese is melted.
9. Remove foil before serving by loosening edges with table knife.