Breakfast Casserole with Hash Browns
Ingredients
-
10
oz.
bacon, crumbled
-
1
Tbsp
avocado oil
-
1
onion, diced
-
1
cup
tri-color bell peppers, diced
-
2
Tbsp
jarred, minced garlic
-
10
large eggs
-
1
cup
unsweetened almond milk
-
3
cups
frozen hash browns, unthawed
-
2
cups
Colby jack cheese, divided
-
1
tsp
salt
-
½
tsp
black pepper
-
¼
cup
chopped green onions
Instructions
- Cook the bacon until crispy, then crumble it.
- Grease a 9x13 baking dish and set aside.
- Chop the onions and bell peppers.
- Preheat the oven to 350°F.
- Sauté the onions and peppers in oil until tender, then add garlic.
- In a bowl, whisk the eggs and mix in almond milk, cooked vegetables, bacon (reserve some for topping), hash browns, cheese, salt, and pepper.
- Pour the mixture into the baking dish and top with remaining cheese and green onions.
- Bake for 40 minutes until the eggs are firm and the top is golden.
- Let it sit for 10 minutes before cutting and serving.
Nutrition Facts (estimated)
Servings
8
Calories
350
Total fat
25g
Total carbohydrates
30g
Total protein
20g
Sodium
800mg
Cholesterol
200mg
You might also like