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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

EASY BREAKFAST CASSEROLE

Makes: 12 servings
Prep 15 mins Cook 1 hr 15 mins
Easy Breakfast Casserole
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 16  ounce bag  frozen hash brown potatoes, thawed
  • 8  slices bacon, crisp-cooked, chopped
Directions

1. Preheat oven to 350 degrees . 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.

Nutrition Facts (Easy Breakfast Casserole)
  • Servings Per Recipe 12,
  • cal. (kcal) 190,
  • Fat, total (g) 11,
  • chol. (mg) 85,
  • sat. fat (g) 4,
  • carb. (g) 12,
  • fiber (g) 1,
  • sugar (g) 3,
  • pro. (g) 11,
  • vit. A (RE) 155,
  • vit. C (mg) 21,
  • sodium (mg) 360,
  • calcium (mg) 151,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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