Easy Breakfast Casserole from Country Crock®

Ingredients

• 1/2 cup Country Crock Spread, divided
• 3 cups assorted fresh vegetables (peppers, onions, and/or broccoli)
• 8 eggs
• 2 cups 2 milk
• 2 cups shredded low-fat Cheddar cheese, divided
• 1 (16 ounce) package frozen hash brown potatoes, thawed
• 8 slices bacon, crisp-cooked and crumbled

Directions

Preheat oven to 350 degrees F. Grease 13 x 9-inch baking dish with 1 tablespoon Country Crock(R) Spread; set aside. Melt remaining Spread in 12-inch nonstick skillet over medium-high heat and cook vegetables, stirring occasionally, until tender, about 8 minutes.

Whisk eggs with milk in large bowl. Stir in 1 1/2 cups cheese, cooked vegetables, potatoes and bacon. Pour into prepared baking dish.

Cover with aluminum foil and bake 45 minutes. Uncover, then sprinkle with remaining 1/2 cup cheese and bake 30 minutes or until eggs are thoroughly cooked.