Easy Breakfast Casserole

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


  • 1/2 cup Country Crock® Spread, divided
  • 3 cups cut up vegetables such as peppers, onions and broccoli florets
  • 8 none large eggs
  • 2 cups 2% milk
  • 2 cups shredded cheddar cheese, divided
  • 1 none bag 16 oz. frozen hash brown potatoes, thawed
  • 8 none slices bacon, crisp-cooked, chopped


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.

Nutritional Information

Amount per serving
  • Calories: 190none
  • Calories from fat: 100none
  • Saturated fat: 4g
  • Fat: 11g
  • Cholesterol: 85mg
  • Sodium: 360mg
  • Carbohydrate: 12g
  • Sugars: 3g
  • Fiber: 1g
  • Protein: 11g
  • Calcium: 15%
  • Iron: 6%

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Easy Breakfast Casserole Recipe