This Bacon-Cheese Breakfast Casserole also incorporates zucchini, onion and roasted red-sweet peppers to create a delicious casserole for breakfast or brunch.

Source: Diabetic Living Magazine


Recipe Summary

4 hrs
35 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Spread English muffin pieces in a 15x10x1-inch baking pan. Bake for 10 to 12 minutes or until dried. Remove from oven and cool. Meanwhile, line the removable crockery liner of a 4-quart slow cooker with a disposable slow cooker liner; coat with cooking spray; set aside.

  • In a very large bowl toss together the bread cubes, bacon, zucchini, onion, roasted red pepper, 1/2 cup of the Gouda and the Parmesan. Spoon mixture into the prepared cooker. In the same bowl whisk together milk, egg product, salt and pepper. Pour egg mixture over bread mixture in cooker. Press lightly with the back of a spoon to moisten bread completely.

  • Place crockery liner in the slow cooker. Cover and cook on low-heat setting for 3 to 3 1/2 hours or until an instant-read thermometer registers 200 degrees F to 210 degrees F when inserted in the center of the casserole. To ensure even cooking, carefully rotate crockery liner 180 degrees halfway through cooking, if possible. Turn off cooker. Remove crockery liner from cooker. Sprinkle remaining 1/4 cup Gouda over casserole. Let stand 30 minutes before serving.

Nutrition Facts

1 cup
222 calories; protein 17.3g; carbohydrates 25.4g; dietary fiber 6.5g; sugars 5.2g; fat 7.6g; saturated fat 3.5g; cholesterol 22.6mg; vitamin a iu 610.2IU; vitamin c 28.8mg; folate 10.8mcg; calcium 345.4mg; iron 1.6mg; magnesium 14.8mg; potassium 230.7mg; sodium 564.7mg.

1 1/2 medium-fat protein, 1 1/2 starch, 1/2 vegetables