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Breakfast CasseroleBreakfast Casserole
Breakfast Casserole

Breakfast Casserole

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Recipe - ShopRite Liquors of Wharton
BreakfastCasserole.jpg
Breakfast Casserole
Prep Time10 Minutes
Servings8
Cook Time40 Minutes
Ingredients
2 tbs olive oil
2 small russet potatoes, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1/2 tsp black pepper, divided
6 large eggs
1/4 cup whole milk
1 tsp hot sauce
1 cup KRAFT Shredded Sharp Cheddar Cheese
Directions

Heat oven to 350°F. Cook potatoes and peppers in oil in large skillet on medium heat for 4 to 5 min. until tender. Season with ¼ tsp. black pepper. Spread vegetables evenly in 13×9-inch pan sprayed with cooking spray. Whisk eggs, milk, hot sauce and remaining black pepper until blended; pour over ingredients in pan. Top with cheese. Bake 35 to 40 min., or until knife inserted in center comes out clean and top is lightly browned.

 

10 minutes
Prep Time
40 minutes
Cook Time
8
Servings

Shop Ingredients

Makes 8 servings
2 tbs olive oil
Not Available
2 small russet potatoes, chopped
Not Available
1 red bell pepper, chopped
Not Available
1 green bell pepper, chopped
Not Available
1/2 tsp black pepper, divided
Not Available
6 large eggs
Not Available
1/4 cup whole milk
Not Available
1 tsp hot sauce
Not Available
1 cup KRAFT Shredded Sharp Cheddar Cheese
Not Available

Directions

Heat oven to 350°F. Cook potatoes and peppers in oil in large skillet on medium heat for 4 to 5 min. until tender. Season with ¼ tsp. black pepper. Spread vegetables evenly in 13×9-inch pan sprayed with cooking spray. Whisk eggs, milk, hot sauce and remaining black pepper until blended; pour over ingredients in pan. Top with cheese. Bake 35 to 40 min., or until knife inserted in center comes out clean and top is lightly browned.