Easy Breakfast Casserole
Prep: 15 minutes Cook: 1 hour 15 minutes
1/2 cup Country Crock Spread, divided
3 cups cut up vegetables such as peppers, onions and broccoli florets
8 large eggs
2 cups 2% milk
2 cups shredded cheddar cheese, divided
1 16-ounce bag frozen hash brown potatoes, thawed
8 slices bacon, crisp-cooked, chopped
1. Preheat oven to 350 degrees F. 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.
2. 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.
3. 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.
Number of Servings: 12
Nutrition Facts (per serving) : 190 cal., 11 g total fat (4 g sat. fat), 85 mg chol., 360 mg sodium, 12 g carb., 1 g fiber, 3 g sugar, 11 g pro.
Daily Values: 15% vit. A, 35% vit. C, 15% calcium, 6%
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