Easy Breakfast Casserole
Preparation Time: 15 mins Cooking Time: 80 mins Makes: 12 servings
Ingredients
1/4 cup Hellmann’s® or Best Foods® Real Mayonnaise
3 cups assorted fresh vegetables (peppers, onions and/or broccoli)
8 eggs
2 cups 1% 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
Directions
Preheat oven to 350°. Grease 13 x 9-in. baking dish; set aside.
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.
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.
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.
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