Cheddar and Bacon Casserole
Cheddar and Bacon Casserole
Ingredients
- 12 large eggs
- 1 onion chopped fine
- ½ cup heavy cream
- 1 cup shredded cheddar cheese
- 1 t sea salt
- 1 t black pepper
- 6 1-oz slices nitrate-free bacon, cooked and crumbled
Instructions
- Line a 4- to 6-quart slow cooker pot with parchment paper.
- In a large bowl, whisk the eggs, onion, heavy cream, cheddar cheese, sea salt, and black pepper. Add the crumbled bacon and stir.
- Pour the egg mixture into the prepared slow cooker pot.
- Cover and cook on LOW for 3 hours, until the eggs are cooked through.
Nutrition
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