Easy Breakfast Casserole

Makes : Yield_value_display12 Yield_measureservings Prep15 minsCook80 mins
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NUTRITIONAL INFORMATION
Amount per 1 serving

Calories

300

Total Fat

11g

Saturated Fat

3.5g

Cholesterol

140mg

Sodium

380mg

Total Carbs

36g

Dietary Fiber

3g

Sugars

6g

Protein

15g

Vitamin D

1mcg

Calcium

170mg

Iron

1mg

Potassium

442mg

Ingredients
  1. 1/4 cup Hellmann's® or Best Foods® Real Mayonnaise
  2. 3 cups assorted fresh vegetables (peppers, onions and/or broccoli)
  3. 8 eggs
  4. 2 cups 1% milk
  5. 2 cups shredded low fat cheddar cheese, divided
  6. 1 bag (16 oz.) frozen hash brown potatoes, thawed
  7. 8 slices bacon, crisp cooked and crumbled

Directions

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1. Preheat oven to 350°. Grease 13 x 9-in. baking dish; set aside.

2. Stir 2 Tbsp. Hellmann's® or Best Foods® Real Mayonnaise into large skillet over medium-high heat and cook vegetables, stirring occasionally, until tender, about 8 minutes.

3. Whisk eggs with milk in large bowl. Stir in remaining 2 Tbsp. Mayonnaise. Stir in 1-1/2 cups cheese, cooked vegetables, potatoes and bacon. Pour into prepared pan.

4. Cover with aluminum foil and bake 45 minutes. Uncover, then sprinkle with remaining 1/2 cup cheese and bake 35 minutes or until eggs are thoroughly cooked.