Easter Breakfast Casserole Recipe
This is looked forward to every Easter, it is so delicious!
Cook: 1 hr 15 mins
Total: 1 hr 40 mins
Prep: 25 mins
Yield: 12 servings
– 1 pound of bacon
– ¼ cup diced onion
– ¼ cup diced green bell pepper
– 3 cups shredded Cheddar cheese
– 8 eggs
– 2 cups milk
– 1 (16 ounces) package of frozen hash brown potatoes, thawe
Directions / Instructions
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 7×11 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 the mixture into the prepared casserole.
Cover with aluminium foil and bake in preheated oven for 45 minutes. Uncover and bake for another 30 minutes until eggs have set.
Per Serving: 281 calories; protein 18g; carbohydrates 9.9g; fat 21g; cholesterol 170.6mg; sodium 537.6mg.
Source – cooking365.co.za