Slow-Cooker Bacon, Smoked Cheddar and Egg Casserole Recipe | Betty Crocker

Ingredients

• 10 cups cubed French or ciabatta bread (about 12 oz)
• 2 tablespoons butter
• 1 package (8 oz) sliced fresh mushrooms (about 3 cups)
• 9 eggs
• 2 cups (1 pint) half-and-half
• 1/2 teaspoon crushed red pepper flakes
• 2 cups shredded smoked Cheddar cheese (8 oz)
• 1 lb thick-sliced bacon, cooked, drained and coarsely chopped
• 1 green bell pepper, coarsely chopped
• 1/4 cup chopped fresh Italian (flat-leaf) parsley