2 1/2 cups milk
1/2 tsp. black pepper
1 pkg. (8 oz.) Shredded Triple Cheddar Cheese, divided
16 slices French bread (3/4 inch thick), toasted, cubed
10 slices cooked Bacon, crumbled
4 green onions, sliced
Whisk eggs, milk and pepper and large bowl until blended. Reserve half cup cheese. Add remaining cheese to egg mixture with our remaining ingredients; mix well.
(Cut 3 (30-inch-long) sheets of foil. Fold 1 sheet lengthwise in half twice; repeat with second sheet remaining sheet to fit inside back edge of slow cooker; place in slow cooker. Crisscross foil strips; use to line bottom and sides of slow cooker. )
Spray inside of slow cooker with cooking spray.
Add egg mixture. If necessary, press toast cubes into egg mixture with back of spoon to moisten toast cubes.
Cook on low 4 hours, sprinkle with reserved cheese the last 15 min. Cool slightly. Use foil handles to transfer strata for slow cooker to platter, discard foil.