Easy Breakfast Casserole

During the fall and winter, it seems like we eat more egg casseroles for breakfast. Sometimes just having a warm breakfast is what's needed on cold or stormy days.

I found a recipe for a breakfast casserole recently that I thought sounded easy to make. It is originally from All Recipes. It didn't need the pan to sit overnight in the refrigerator which some of the other ones I've made require.

Easy Breakfast Casserole.

It is very easy to make and tastes delicious. One serving is more than ample for breakfast and is quite filling.

Easy Breakfast Casserole
Yield: 12 servings

Ingredients:

1 pound bacon
1/4 cup diced onion (Note: I added about 1/2 cup.)
1/4 cup diced green bell pepper
3 cups shredded Cheddar cheese
8 eggs
2 cups milk
1 (16-ounce) package frozen hash brown potatoes, thawed (Note: I could only find a 20-ounce package. The entire amount could be used as well so there are no leftovers)

Directions:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch casserole dish. (Note: I used a 9"x13" pan.)

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.