Easter Breakfast Casserole
This Easter breakfast casserole made with hash browns, bacon, and green bell pepper is a great choice for morning meals or brunch. It is very filling and tasty, and we love enjoying it during every holiday at our home!
Nutrition per serving
Ingredients
1 serving
- cooking spray
- 1 pound bacon
- 8 large eggs
- 2 cups milk
- 3 cups shredded Cheddar cheese
- ¼ cup diced onion
- ¼ cup diced green bell pepper
- 1 package frozen hash brown potatoes, thawed
Instructions
- 1
Heat the oven to 350°F (175°C). Lightly oil or grease a 7x11-inch casserole dish.
- 2
Cook the bacon in a large, deep pan over medium-high heat until it is nicely browned, about 10 minutes. Place it on a plate with paper towels to remove extra oil, then break it into small pieces.
- 3
In a big bowl, whisk the eggs and milk together. Add cheese, cooked bacon, onion, and green pepper, and mix well. Then add the thawed hash browns and stir everything together. Pour this mixture into the prepared dish.
- 4
Cover the dish with aluminum foil and bake for 45 minutes. Then remove the foil and continue baking for about 30 minutes, or until the eggs are fully set.