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Easter Breakfast Casserole Recipe



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

Cook: 1 hr 15 mins
Total: 1 hr 40 mins
Prep: 25 mins
Servings: 12
Yield: 12 servings


– 1 pound of bacon
– ¼ cup diced onion
– ¼ cup diced green bell pepper
– 3 cups shredded Cheddar cheese
– 8 eggs
– 2 cups milk
– 1 (16 ounces) package of frozen hash brown potatoes, thawe

Directions / Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 7×11 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 the mixture into the prepared casserole.

Step 4

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

Nutrition Facts

Per Serving: 281 calories; protein 18g; carbohydrates 9.9g; fat 21g; cholesterol 170.6mg; sodium 537.6mg.

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