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Easy Breakfast Casserole

Prep time 15 mins
Cook time 1 hr, 15 mins
Yield 12
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.

Ingredients

  • 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

Nutrition Information

  • calories 190
  • caloriesfromfat 100
  • satfat 4 g
  • fat 11 g
  • cholesterol 85 mg
  • sodium 360 mg
  • carbohydrate 12 g
  • sugars 3 g
  • fiber 1 g
  • protein 11 g
  • calcium 15 %
  • iron 6 %

How to Make It

  1. 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.

  2. 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.

  3. 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.