Easy Breakfast Casserole from Country Crock® recipe

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Ingredients

½ cup Country Crock® Spread, divided
3 cups assorted fresh vegetables (peppers, onions, and/or broccoli)
8 eggs
2 cups 2% milk
2 cups shredded low-fat Cheddar cheese, divided
1 (16 ounce) package frozen hash brown potatoes, thawed
8 slices bacon, crisp-cooked and crumbled

Nutrition Info

215.5 calories
carbohydrate: 10.9 g
cholesterol: 118.2 mg
fat: 15.7 g
fiber: 1.2 g
protein: 12.8 g
saturatedFat: 5.2 g
servingSize: -
sodium: 410.4 mg
sugar: 3.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F. Grease 13 x 9-inch baking dish with 1 tablespoon Country Crock® Spread, set aside. Melt remaining Spread in 12-inch nonstick skillet over medium-high heat and cook vegetables, stirring occasionally, until tender, about 8 minutes.

  2. Whisk eggs with milk in large bowl. Stir in 1 1/2 cups cheese, cooked vegetables, potatoes and bacon. Pour into prepared baking dish.

  3. Cover with aluminum foil and bake 45 minutes. Uncover, then sprinkle with remaining 1/2 cup cheese and bake 30 minutes or until eggs are thoroughly cooked.

Recipe Yield

12 servings

Recipe Note

Eggs, assorted veggies, shredded cheese, hash browns, and bacon make a great brunch casserole that feeds a crowd.

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