Loaded Easter Brunch Bake

Name: Loaded Easter Brunch Bake
Total time: 1 h 40 min
Yield: 12
Ingredients: cooking spray; 450 g bacon; 8 large eggs; 475 ml milk; 300 g shredded Cheddar cheese; 60 g diced onion; 60 g diced green bell pepper; 1 (450 g) package frozen hash brown potatoes, thawed

This loaded Easter brunch bake is a flavorful combination of bacon, vegetables, eggs, and hash browns. It's a delightful twist on the classic breakfast casserole.

1 hr 40 min

easy

281kcal

calories

10g

carbohydrates

21g

fat

fiber

18g

protein

538mg

sodium

sugar

Breakfast American

Ingredients

cooking spray

450 g bacon

8 large eggs

475 ml milk

300 g shredded Cheddar cheese

60 g diced onion

60 g diced green bell pepper

1 (450 g) package frozen hash brown potatoes, thawed

Directions

Step 1

Preheat the oven to 175°C (350°F) and lightly grease a 18x28 cm (7x11-inch) casserole dish.

Step 2

In a large, deep skillet over medium-high heat, fry the bacon until evenly browned (about 10 minutes). Drain the bacon on a paper towel-lined plate and crumble it.

Step 3

In a large bowl, beat the eggs and milk together. Add the cheese, crumbled bacon, onion, and green pepper. Stir in the thawed hash browns. Pour the mixture into the prepared casserole dish.

Step 4

Cover the casserole with aluminum foil and bake in the preheated oven for 45 minutes. Then, uncover the dish and bake for an additional 30 minutes or until the eggs have set.