Adapted from countrycrock.com
cup Country Crock® Spread, divided
cups cut up assorted fresh vegetables (peppers, onions, and/or broccoli)
cups 2% milk
cups shredded low fat cheddar cheese, divided
bag (16 oz.) frozen hash brown potatoes, thawed
slices bacon, crisp-cooked and crumbled
Preheat oven to 350°. 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. Whisk eggs with milk in large bowl. Stir in 1 1/2 cups cheese, cooked vegetables, potatoes and bacon. Pour into prepared baking dish. 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.