Easter Breakfast Casserole

Breakfast Casserole - Breakfast and Brunch

This is looked forward to every Easter, it is so delicious!

Brief

Prep 25 mins

Cook: 1hr15 mins

Total: 1hr40 mins

Servings: 12

Yield: 12 servings

Easter Breakfast Casserole

Ingredients

1 pound bacon

¼ cup diced onion

¼ cup diced green bell pepper

3 cups shredded Cheddar cheese

8 eggs

2 cups milk

1 (16 ounce) package frozen hash brown potatoes

thawed

Slow Cooker Breakfast

Breakfast and Brunch

Directions

Step 1

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

Step 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.

Step 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.

Step 4

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

Nutritional Information

Easter Breakfast Casserole

Servings Per Recipe:12

Calories: 281.3

% Daily Value *

Protein: 18g 36%

Carbohydrates: 9.9g 3%

Dietary Fiber: 0.6g 3%

Sugars: 2.6g

Fat: 21g 32%

Saturated Fat: 10.1g 51%

Cholesterol: 170.6mg 57%

Vitamin A Iu: 541.3IU 11%

Niacin Equivalents: 4.7mg 36%

Vitamin B6: 0.1mg 9%

Vitamin C: 6mg 10%

Folate: 24mcg 6%

Calcium: 273.9mg 27%

Iron: 1.3mg 7%

Magnesium: 21.2mg 8%

Potassium: 383.8mg 11%

Sodium: 537.6mg 22%

Thiamin: 0.1mg 13%

Calories From Fat: 188.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.