Easter Breakfast Casserole

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

Ingredients

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

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

Cover with aluminum foil and bake in preheated oven for 45 minutes. Uncover and bake until eggs have set, another 30 minutes.

Step 4

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.