Easy Breakfast Casserole

Easy Breakfast Casserole

Ingredients:

• 1/2 cup Country Crock® Spread, divided
• 3 cups cut up assorted fresh vegetables (peppers, onions, and/or broccoli)
• 8 eggs
• 2 cups 2% 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:

1. Preheat oven to 350°. 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.
2. Whisk eggs with milk in large bowl. Stir in 1 1/2 cups cheese, cooked vegetables, potatoes and bacon. Pour into prepared baking dish.
3. 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.