Easter Breakfast Casserole

By cindygwest

Protein-packed, this Easter Breakfast Casserole is filled with luscious eggs and savory smoked bacon is the best recipe to wake up to on Easter morning. Serve this casserole at your Easter brunch or breakfast buffet for a scrumptious centerpiece dish that is guaranteed to please all of your hungry guests.

Ingredients

• 1 pound bacon, sliced
• 1/4 cup diced onion
• 1/4 cup diced green bell pepper
• 3 cups shredded cheddar cheese
• 8 eggs
• 2 cups milk
• 1 (16-ounce) package frozen hash brown potatoes, thawed

Preparation

Step 1

Preheat oven to 350°F. Lightly grease a 7x11-inch casserole dish.

Fry the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate. Crumble.

In a large bowl beat together eggs and milk. Mix in cheese, bacon, onion, and green pepper. Stir in the thawed hash browns. Pour mixture into prepared casserole.

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