Easter Breakfast Casserole

Name: Easter Breakfast Casserole
Ingredients: 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

7 ingredients

4 steps

Ingredients

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

Directions

1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch casserole dish.
2

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.
3

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.
4

Cover with aluminum foil and bake in preheated oven for 45 minutes. Uncover and bake for another 30 minutes until eggs have set.