Easter Breakfast Casserole

This Easter breakfast casserole with hash browns, bacon, and green bell pepper is looked forward to every holiday in our house. It is so delicious!

Easter Breakfast Casserole
  • cooking spray

  • 1 pound bacon

  • 8 large eggs

  • 2 cups milk

  • 3 cups shredded Cheddar cheese

  • ¼ cup diced onion

  • ¼ cup diced green bell pepper

  • 1 (16 ounce) package frozen hash brown potatoes, thawed

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

    3. Fry bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate. Crumble.

    4. Beat eggs and milk together in a large bowl; mix in cheese, bacon, onion, and green pepper. Stir in thawed hash browns. Pour mixture into prepared casserole.

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

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