Easter Breakfast Casserole

 

 Every Easter holiday, everyone looks forward to making this hash brown, bacon, and green bell pepper breakfast dish. It tastes very good!

 

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 ounces) package of frozen hash brown potatoes, thawed

 

Turn the oven on to 350 degrees Fahrenheit.  Grease a 7 x 11-inch casserole dish with a light coating.

In a big, deep pan, cook bacon over medium-high heat for approximately ten minutes, or until it is browned all over. Drain onto a platter lined with paper towels. Break apart.

In a large bowl, beat together eggs and milk; stir in cheese, bacon, onion, and green pepper. Add frozen hash browns and stir. Fill the prepared casserole with the mixture. Cook for forty-five minutes in an already-heated oven with an aluminum foil cover. After 30 minutes, uncover and continue baking until the eggs are set.