[Recipe] Easy Breakfast Casserole with Veggies, Bacon & Potatoes

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Why not enjoy the weekend with a delicious homemage breakfast? Show off your baking skills and prepare a breakfast that will have everyone feeling the love from the moment they wake up.  You will be the top chef in your family and kids with a big appetite will definitely come back for seconds for this easy to make breakfast casserole originally posted on the Vive Mejor website.

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  • 1/2 cup Country Crock® Spread
  • 3 cups cut up assorted fresh vegetables (peppers, onions, and/or broccoli)
  • 8 eggs
  • 2 cups 2% milk
  • 2 cups shredded low fat cheddar cheese, divided
  • 1 bag (16 oz.) frozen hash brown potatoes, thawed
  • 8 slices bacon, crisp-cooked and crumbled


  1. Preheat oven to 350°. Grease 13 x 9-inch baking dish with 1 tablespoon Country Crock® Spread; set aside. Melt remaining Spread in 12-inch nonstick skillet over medium-high heat and cook vegetables, stirring occasionally, until tender, about 8 minutes.
  2. Whisk eggs with milk in large bowl. Stir in 1 1/2 cups cheese, cooked vegetables, potatoes and bacon. Pour into prepared baking dish.
  3. Cover with aluminum foil and bake 45 minutes. Uncover, then sprinkle with remaining 1/2 cup cheese and bake 30 minutes or until eggs are thoroughly cooked.
Serving Size 1 serving
Amount Per Serving
Calories 200
Calories from Fat 100
Total Fat 12 g
Saturated Fat 4.5 g
Trans Fat 0 g
Cholesterol 135 mg
Sodium 350 mg
Total Carbs 11 g
Dietary Fiber 1 g
Sugars 3 g
Protein 13 g
Vitamin A 15 %
Vitamin C 35 %
Calcium 15 %
Iron 6 %

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