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Easy Breakfast Casserole

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  • 1/4 cup Hellmann's® or Best Foods® Real Mayonnaise
  • 3 cups assorted fresh vegetables (peppers, onions and/or broccoli)
  • 8 eggs
  • 2 cups 1% milk
  • 2 cups shredded low fat cheddar cheese, divided
  • 1 bag (16 oz.) frozen hash brown potatoes, thawed
  • 8 slices bacon, crisp cooked and crumbled

Nutritional information

 

Amount per serving

Calories300
Total Fat11g
Saturated Fat3.5g
Trans Fat0g
Cholesterol140mg
Sodium380mg
Total Carbs36g
Dietary Fiber3g
Sugars6g
Protein15g
Vitamin D1mcg
Calcium170mg
Iron1mg
Potassium442mg
  • 1 Preheat oven to 350°. Grease 13 x 9-in. baking dish; set aside.
  • 2 Stir 2 Tbsp. Hellmann's® or Best Foods® Real Mayonnaise into large skillet over medium-high heat and cook vegetables, stirring occasionally, until tender, about 8 minutes.
  • 3 Whisk eggs with milk in large bowl. Stir in remaining 2 Tbsp. Mayonnaise. Stir in 1-1/2 cups cheese, cooked vegetables, potatoes and bacon. Pour into prepared pan.
  • 4 Cover with aluminum foil and bake 45 minutes. Uncover, then sprinkle with remaining 1/2 cup cheese and bake 35 minutes or until eggs are thoroughly cooked.