Easter Breakfast Casserole
“This is looked forward to every Easter, it is so delicious.” Easter Breakfast Casserole – You must try this recipe.
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- 1 pound bacon
- 1/4 cup diced onion
- 1/4 cup diced green bell pepper
- 3 cups shredded Cheddar cheese
- 8 eggs
- 2 cups milk
- 1 (16 ounce) package frozen hash brown potatoes, thawed
- Preheat 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 mixture into prepared casserole.
- Cover with aluminum foil and bake in preheated oven for 45 minutes.
- Uncover and bake for another 30 minutes until eggs have set.
If you make this in a slow cooker, using a slow cooker liner can make cleanup easier.
Per Serving: 281 calories; 21 g fat; 9.9 g carbohydrates; 18 g protein; 171 mg cholesterol; 538 mg sodium.
Recipe by: Stephanie, Photo Credit: Hans (pixabay)
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