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Prep Time: 15 Minutes Cook Time: 75 Minutes |
Ready In: 90 Minutes Servings: 12 |
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Veggies, cheese and bacon, oh my! You’ll love the layers in this simple recipe—all of them delicious. Perfect for Tuesday Casserole Night or a satisfying breakfast. Ingredients:
1/2 cup country crock® spread, divided |
3 cups cut up vegetables such as peppers, onions and broccoli florets |
8 large eggs |
2 cups 2% milk |
2 cups shredded cheddar cheese, divided |
1 bag 16 oz. frozen hash brown potatoes, thawed |
8 slices bacon, crisp-cooked, chopped |
Directions:
1. Preheat oven to 350°. Grease 13 x 9-inch baking dish with 1 tablespoon Spread. Melt remaining Spread in large nonstick skillet over medium-high heat. Add vegetables and cook, stirring occasionally, until tender, about 8 minutes.
2. Whisk eggs with milk in large bowl. Add 1-1/2 cups cheese, cooked vegetables, potatoes, and bacon; stir well. Pour into prepared baking dish.
3. Cover with foil and bake 45 minutes. Uncover; sprinkle with remaining 1/2 cup cheese and bake 30 minutes or until eggs are thoroughly cooked.
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