Eggs, assorted veggies, shredded cheese, hash browns, and bacon make a great brunch casserole that feeds a crowd.

Recipe Summary

prep:
15 mins
cook:
1 hr 20 mins
total:
1 hr 35 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Grease 13 x 9-inch baking dish with 1 tablespoon Country Crock® 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.

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  • 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.

Nutrition Facts

216 calories; protein 12.8g; carbohydrates 10.9g; fat 15.7g; cholesterol 118.2mg; sodium 410.4mg. Full Nutrition
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Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/31/2013
Super easy with whatever veggies you have on hand.....delicious! I use OreIda hash browns which makes this recipe so quick to assemble! Read More
(18)

Most helpful critical review

Rating: 3 stars
04/03/2019
I put sliced fresh jalapenos on top during the last part of cooking. I thought it was kind of bland. Definitely needs seasoning. Read More
14 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/31/2013
Super easy with whatever veggies you have on hand.....delicious! I use OreIda hash browns which makes this recipe so quick to assemble! Read More
(18)
Rating: 5 stars
01/20/2014
Even though this is a Country Crock recipe, I did not use the butter. A quick spray of Pam was sufficient. I otherwise followed the recipe, adjusted the serving size to 6 servings, and it took longer to bake than stated. 45 minutes covered, and another 45 uncovered. It's so versatile to use whatever you want! Tip - potatoes must be dry!! So if you're using thawed frozen potatoes, press with paper towels to remove all of the water. Fabulous recipe!! Read More
(11)
Rating: 5 stars
11/25/2013
Delicious and gluten free! Read More
(9)
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Rating: 5 stars
11/26/2013
My mouth is watering!! I can't wait to try it - it has all the yummy ingredients to make it Wonderful. Read More
(5)
Rating: 4 stars
12/29/2013
Good easy recipe! I used butter instead of Country Crock and seasoned a bit with salt garlic and pepper. Also substituted ham for the bacon. I think this is a great basic recipe it is easy to do small changes to... Read More
(5)
Rating: 4 stars
01/24/2014
I thought it was good but my boyfriend and daughter didn't much like it. I will try this again without the peppers and broccoli and add sausage & ham... Read More
(3)
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Rating: 5 stars
02/20/2014
It was so easy to mix up. I'm hoping the piece I snagged to refrigerate for tomorrow tastes just as great cold. Read More
(3)
Rating: 4 stars
04/03/2014
I followed the recipe exactly and it turned out good but not fantastic. This is a good basic recipe and needs a little more spice for my liking. For the veggies I used mushrooms, onions and bell peppers. I will make this again but next time I'll use 4 - 4 l/2 cups of sautéed veggies plus throw in 1 or 2 Serrano peppers or spicy sausage. I need to play around with this recipe a little more. Thanks for sharing. Read More
(3)
Rating: 5 stars
12/23/2014
Made this for breakfast this morning and was really good! Used broccoli onions and red bell pepper. I did add salt and pepper to the mix and substituted 1/2 cup of cheese with pepper jack cheese. Did not have time to thaw the hash browns completely but still turned out great! Read More
(2)
Rating: 3 stars
04/03/2019
I put sliced fresh jalapenos on top during the last part of cooking. I thought it was kind of bland. Definitely needs seasoning. Read More
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