Easter Breakfast Casserole
Easter mornings are a time to gather as a family and enjoy big feasts before and after the kids hunt for Easter eggs and candy baskets. This breakfast casserole is an easy breakfast that can be partially prepared the night before.
Makes 12 servings
1 lb. turkey sausage
¼ c. diced onion
¼ c. diced red bell pepper
3 c. shredded cheddar cheese
2 c. fat free milk
1 (16 oz.) package shredded hash browns, thawed
Preheat oven to 350 degrees. Lightly grease a 7 by 11 inch casserole dish.
Fry the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate. Crumble.
In a large bowl beat together eggs and milk. Mix in cheese, bacon, onion and green pepper. Stir in the thawed hash browns. Pour mixture into prepared casserole.
Cover with aluminum foil and bake in preheated oven for 45 minutes. Uncover and bake for another 30 minutes until eggs have set.