Christmas morning can be chaotic from all of the excitement. But… it is possible to have a relaxing breakfast, with careful planning. I have an easy Crockpot Breakfast Casserole that you can make ahead the night before Christmas morning. https://youtu.be/Dfy-J99TdlY
DIY Table Riser: https://www.youtube.com/watch?v=VP-c1u54kXI
For Regular Size Slow Cookers
4 cups (about 5 slices) white bread, cubed
1 box (10 oz.) frozen spinach, thawed, squeezed dry
1/2 pound (about 8 strips) bacon, cooked and crumbled
2 cups shredded cheddar cheese, divided
1 small red bell pepper, chopped (about 1 ½ cups)
1/4 cup onion, chopped
1 can (10.75 oz) cream of celery soup
1/2 cup evaporated milk
1/2 teaspoon each salt and dry mustard
1/8 teaspoon pepper
1 reynolds kitchens™ slow cooker liner, regular size
For Small Size Slow Cookers
half each ingredient listed for regular size slow cookers
LINE a 5- to 6-quart slow with a Regular size Reynolds KITCHENS™ Slow Cooker Liner. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.
MIX bread, spinach, bacon, 1 2/3 cups cheese, bell pepper and onion in a large bowl; pour into lined- slow cooker. Whisk together the soup, eggs, milk, salt, dry mustard and pepper in the large bowl. Pour egg mixture over bread mixture; stir gentle with a wooden or plastic spoon to combine. Place lid on slow cooker. Refrigerate at least 3 hours or overnight.
COOK 6 to 7 hours on LOW OR 3 to 3 1/2 hours on HIGH or until casserole is at least 160°F.
CAREFULLY remove lid to allow steam to escape. Sprinkle with remaining 1/3 cup cheese. Let set with lid off for 15 minutes until cheese is melted. Serve casserole directly from lined slow cooker. Remove all food and cool slow cooker completely before removing liner from slow cooker. Do not lift or transport liner with food inside.
For fewer servings, use half of each ingredient and cook in a 2 ½ to 3-quart slow cooker lined with a Small size Reynolds KITCHENS™ Slow Cooker Liner.