Easter Breakfast Casserole

Name: Easter Breakfast Casserole
Yield: 4 servings
Ingredients: 1 pound bacon; 1/4 cup diced onion; 1/4 cup diced green bell pepper; 3 cups shredded Cheddar cheese; 8 eggs; 2 cups milk; 1 (16 ounce) package frozen hash brown potatoes, thawed

Pork Dairy

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Ingredients

1 pound bacon ⓘ
1/4 cup diced onion ⓘ
1/4 cup diced green bell pepper ⓘ
3 cups shredded Cheddar cheese ⓘ
8 eggs ⓘ
2 cups milk ⓘ
1 (16 ounce) package frozen hash brown potatoes, thawed ⓘ

Instructions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch casserole dish.
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.
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.
Cover with aluminum foil and bake in preheated oven for 45 minutes. Uncover and bake for another 30 minutes until eggs have set.

Nutrition & Diet Analysis (per serving)

531 kcal 27% DV

Protein Fat Carbs

Macronutrients

Protein 18g 36% DV

Total Fat 27.4g 35% DV

Carbs 54.2g 20% DV

Fiber 1.5g 5% DV

Sugar 13.9g 28% DV

Electrolytes

Sodium 772mg 34% DV

Potassium 494.5mg 11% DV

Cholesterol 116.3mg 39% DV

Vitamins & Minerals

Vitamin A 151.5mcg 17% DV

Vitamin C 25.7mg 29% DV

Vitamin D 0.6mcg 3% DV

Calcium 352.3mg 27% DV

Iron 3mg 17% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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