Crockpot ultimate breakfast casserole

12 slices bacon, cooked and crumbled
4 cups toasted (or stale) bread cubes Aunt Millies Light Whole Grain Bread (I estimated this at 12 slices)
2 cups shredded cheese 2% Kraft
8 ounces sliced mushrooms
2 c egg substitute
1 1/2 cup 1% milk
1/2 tsp salt
1/2 tsp black pepper

Use a 6 quart slow cooker. This makes a lot! Cook bacon to desired crispyness, and toast the bread. Set these aside. Spray the inside of your slow cooker with cooking spray, and set that aside, too.

In a large mixing bowl, combine the shredded cheese, mushrooms, eggs, milk, salt, and pepper.

Put the bread cubes into the bottom of your sprayed slow cooker, and pour the egg mixture evenly over the entire thing. Place bacon pieces on top.

Cover and cook on low for 6-8 hours, or until eggs have set, or on high for about 3-4 hours. When the eggs have completely set, and your casserole has begun to brown on top and pull away from the sides, take the lid off the cooker and let the steam and moisture evaporate for about 15 minutes before serving.

Number of Servings: 12

Recipe submitted by SparkPeople user JENNIDANGEROUS.