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Recipe Category: Slow-Cooker
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Ingredients
- 1 teaspoon Butter Softened
- 16.3 ounces Refrigerated Biscuits
- 4 large Eggs
- 1/4 cup Milk
- 1/2 cup Shredded Cheddar Cheese
- 5 ounces Bacon Cooked and Chopped
Method
- Butter the sides and bottom of either a 3-4 quart casserole or 6 quart oval slow cooker
- Open the refrigerated biscuits and lay the biscuits in a single layer in the bottom of the slow cooker
- In a medium mixing bowl, mix together the eggs, milk, cheese and bacon
- Pour egg mixture evenly over the top of the biscuits
- Cover and cook on HIGH for 1 1/2 to 2 hours or until the sides of the biscuits are lightly browned and the egg mixture is fully cooked
- Garnish with a sprinkle of chopped fresh parsley before serving
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