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Easter Breakfast Casserole

A delicious breakfast casserole with bacon and vegetables in the mix. This egg and hash brown breakfast dish is perfect for Easter brunch.
Print Recipe
Prep Time 25 minutes
Cook Time 1 minute
Total Time 1 minute
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 281
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • cooking spray
  • 1 pound bacon
  • 8 large eggs
  • 2 cups milk
  • 3 cups shredded Cheddar cheese
  • 0.25 cup diced onion
  • 0.25 cup diced green bell pepper
  • 1 16 ounce package frozen hash brown potatoes, thawed

Method
 

  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 7×11-inch casserole dish.
  2. Fry bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate. Crumble.
  3. Beat eggs and milk together in a large bowl; mix in cheese, bacon, onion, and green pepper. Stir in thawed hash browns. Pour mixture into prepared casserole.
  4. Cover with aluminum foil and bake in preheated oven for 45 minutes. Uncover and bake until eggs have set, another 30 minutes.

Nutrition

Calories: 281kcalCarbohydrates: 10gProtein: 18gFat: 21gSaturated Fat: 10gCholesterol: 171mgSodium: 538mgFiber: 1gSugar: 3g

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