Description
A hearty breakfast casserole that packs in plenty of veggies, meat, and topped with warm cheese. Add any cooked breakfast meat you would like instead of bacon. Top with salsa for a fresh kick.
Ingredients
- 10 slices bacon
- 5 red potatoes, diced
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- ½ red onion, diced
- 1 jalapeno pepper, diced
- 1 cup shredded Cheddar cheese, divided
- 6 eggs
- ¾ cup skim milk
- 1 tablespoon garlic powder
- 1 tablespoon ground black pepper
- ½ teaspoon salt
- ¼ teaspoon paprika
Instructions
- Place bacon in a large skillet and cook over medium-high heat
- turning occasionally
- until evenly browned
- about 10 minutes. Drain bacon slices on paper towels; crumble into pieces.
- Preheat oven to 425 degrees F (220 degrees C). Grease bottom and sides of a 9×13-inch casserole dish.
- Layer potatoes
- red bell pepper
- orange bell pepper
- onion
- and jalapeno pepper in the casserole dish. Sprinkle 1/2 cup Cheddar cheese on top. Scatter bacon pieces over the cheese.
- Whisk eggs
- milk
- garlic powder
- black pepper
- salt
- and paprika together in a large bowl. Pour over layers in the casserole dish.
- Bake in the preheated oven until set
- about 35 minutes. Remove from oven and top with remaining 1/2 cup Cheddar cheese. Continue baking until cheese is melted and golden
- about 10 minutes more.
Prep Time: 30 mins
Cook Time: 55 mins
Total Time: 1 hr 25 mins
Servings: 10