Crock-Pot Biscuit Breakfast Casserole
Ingredients
1 Teaspoon Butter Softened
16.3 Ounces Refrigerated Biscuits (1 Eight Count Can)
4 Large Eggs
1/4 Cup Milk
1/2 Cup Shredded Cheddar Cheese
5 Ounces Bacon Cooked And Chopped
Directions
Butter the sides and bottom of either a 3.5 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.
