Crock-Pot Biscuit Breakfast Casserole

written by CrockPot Cooking | March 21, 2020

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.