Easy Breakfast Casserole

 Recipe
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.

Yield:

12

Recipe from

Country Crock®

Recipe Time

Prep: 15 Minutes
Cook: 1 Hour, 15 Minutes

Nutritional 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 %

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

Preparation

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.

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