Veggies, cheese and bacon, oh my! You’ll love the layers in this simple recipe—all of them delicious. Perfect for Tuesday Casserole Night or a satisfying breakfast.
1/2 cup Country Crock® Spread, divided
3 cups cut up vegetables such as peppers, onions and broccoli florets
8 large eggs
2 cups 2% milk
2 cups shredded cheddar cheese, divided
1 bag 16 oz. frozen hash brown potatoes, thawed
8 slices bacon, crisp-cooked, chopped
How to Make It
Preheat oven to 350°. Grease 13 x 9-inch baking dish with 1 tablespoon Spread. Melt remaining Spread in large nonstick skillet over medium-high heat. Add vegetables and cook, stirring occasionally, until tender, about 8 minutes.
Whisk eggs with milk in large bowl. Add 1-1/2 cups cheese, cooked vegetables, potatoes, and bacon; stir well. Pour into prepared baking dish.
Cover with foil and bake 45 minutes. Uncover; sprinkle with remaining 1/2 cup cheese and bake 30 minutes or until eggs are thoroughly cooked.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.