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Easter Breakfast Casserole
Easter Breakfast Casserole
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Prep Time:
25 minutes
Cook Time:
75 minutes
Total Time:
100 minutes
Elevate your Easter breakfast with a flavorful bacon and vegetable casserole, featuring eggs and crispy hash browns.
Ingredients:
  • cooking spray
  • 1 pound bacon
  • 8 large eggs
  • 2 cups milk
  • 3 cups shredded Cheddar cheese
  • 0.25 cup diced onion
  • 0.25 cup diced green bell pepper
  • 1 (16 ounce) package frozen hash brown potatoes, thawed
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and lightly grease a 7x11-inch casserole dish.
  • Cook the bacon in a large deep skillet over medium-high heat until crispy and golden brown, approximately 10 minutes. Place on a plate lined with paper towels to drain excess oil. Then crumble the bacon.
  • In a big bowl, whisk together eggs and milk, then fold in cheese, bacon, onion, and green pepper. Gently mix in thawed hash browns and transfer the mixture to a greased casserole dish.
  • Wrap dish snugly with shiny aluminum foil and bake in a hot oven for 45 minutes. Remove foil and continue baking until eggs are fully cooked, approximately 30 minutes more.

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