A delicious Easter breakfast casserole with bacon and vegetables in the mix. This egg and hash brown breakfast dish is a step above the classic.
Preparation Time
25 mins
Cooking Time
1 hr 15 mins
Total Time
1 hr 40 mins
Calories
281 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 7x11-inch casserole dish.
Step 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.
Step 3
Beat together eggs and milk in a large bowl. Mix in cheese, bacon, onion, and green pepper. Stir in thawed hash browns. Pour mixture into prepared casserole.
Step 4
Cover with aluminum foil and bake in preheated oven for 45 minutes. Uncover and bake until eggs have set, another 30 minutes.
Ingredients
2 cups milk
1 pound bacon
3 cups shredded Cheddar cheese
cooking spray
1 (16 ounce) package frozen hash brown potatoes, thawed
