Slow Cooker Breakfast Casserole

LINE a 5- to 6-quart slow cooker bowl with a Reynolds KITCHENS Slow Cooker Liner.

MIX the cubed bread, eggs, milk, 1 cup of shredded cheese, the bell peppers, salt, and pepper together in a large bowl. POUR mixture into lined slow cooker. COVER the slow cooker with the lid.

COOK on HIGH for 3 to 3 ½ hours OR LOW for 5 to 6 hours, until center of casserole is set and reaches 160°F and the edges are golden brown.

TURN slow cooker off. SPRINKLE remaining ½ cup shredded cheese and sliced green onions on top. LET SET about 5 minutes, until cheese melts.

SERVE directly from lined slow cooker bowl using a silicon, plastic, or wooden spoon. TOP with salsa and sour cream, if desired.

REMOVE all food and cool slow cooker completely before lifting liner from slow cooker bowl.