EASTER BREAKFAST CASSEROLE

By Nana_CAM

With bacon and vegetables in the mix, this egg and hash brown breakfast casserole is a step above classic.

Ingredients

• 1 pound bacon
• 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

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a
7x11 inch casserole dish.

2. 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.

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

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