Recipe from Country Crock«
1 hr 30 mins
1/2 cup Country Crock® Spread, divided
3 cups cut up vegetables such as peppers, onions and broccoli florets
8 large eggs
2 cups 2% milk
2 cups shredded cheddar cheese, divided
1 16 ounce bag frozen hash brown potatoes, thawed
8 slices bacon, crisp-cooked, chopped
Preheat oven to 350 degrees. Grease 13 x 9-inch baking dish with 1 tablespoon Spread. Melt remaining Spread in large nonstick skillet over medium-high heat. Add vegetables and cook, stirring occasionally, until tender, about 8 minutes.
Whisk eggs with milk in large bowl. Add 1-1/2 cups cheese, cooked vegetables, potatoes, and bacon; stir well. Pour into prepared baking dish.
Cover with foil and bake 45 minutes. Uncover; sprinkle with remaining 1/2 cup cheese and bake 30 minutes or until eggs are thoroughly cooked.
Per Serving: cal. (kcal) 100, Fat, total (g) 11, chol. (mg) 85, sat. fat (g) 4, carb. (g) 12, fiber (g) 1, sugar (g) 3, pro. (g) 11, vit. A (IU) 728.85, vit. C (mg) 20.67, sodium (mg) 360, Percent Daily Values are based on a 2,000 calorie diet
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