- 9
- 15 mins
- 70 mins
Ingredients
- 4 cup Ore-Ida® Country Style Hash Browns
- 1/2 package (12 oz.) BUTTERBALL® TURKEY BACON or about 12 slices, cut into 1/2-in. pieces
- 1/4 cup VEGETABLE OIL
- 1 package (10 oz.) FROZEN CHOPPED BROCCOLI or about 2 cups, thawed*
- 1 cup CHOPPED ONION
- 1 cup CHOPPED RED BELL PEPPER
- 8 EGGS
- 1 cup CANNED FAT FREE EVAPORATED MILK
- 1/2 teaspoon SALT
- 1 1/2 cup SHREDDED SHARP CHEDDAR CHEESE
Preparation
Step 1
Instructions
1. Preheat oven to 350°F. Coat 13x9 baking dish with nonstick cooking spray.
2. In a large skillet over medium heat, cook bacon for 4 to 6 minutes, or until lightly browned, stirring occasionally.
3. Meanwhile, heat oil in another large skillet over medium high heat. Cook Hash Browns for 2 minutes, turn over and cook for another 2 minutes, or until lightly browned. Add broccoli, onion and pepper, and cook for 3 to 4 minutes, stirring occasionally. Transfer evenly into baking dish. In a medium bowl, whisk together eggs, milk and salt, and stir in cheese and cooked bacon. Pour evenly over potato mixture.
4. Bake uncovered for 40 to 45 minutes, or until eggs are set. Allow to rest for 5 minutes before serving.
TIP: *If desired, substitute chopped broccoli with fresh asparagus, cut into 1-in. pieces.
To save on time, prepare this casserole ahead of time, up through Step #3. Cover and refrigerate until ready to bake.