Breakfast Casserole


Total Time: 50 Min(s)

Prep Time: 10 Min(s)

Servings: 8

What You Need

  • 2 Tbsp. 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

Let’s Make It

  1. Heat oven to 350°F.
  2. 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.
  3. Spread vegetables evenly in 13×9-inch pan sprayed with cooking spray.
  4. Whisk eggs, milk, hot sauce and remaining black pepper until blended; pour over ingredients in pan. Top with cheese.
  5. Bake 35 to 40 min., or until knife inserted in center comes out clean and top is lightly browned.

Kitchen Tips

  • Garnish with fresh chopped parsley.

Nutrition info

(Per Serving) 160 calories, 10g total fat, 4.5g saturated fat, 0g trans fat, 135mg cholesterol, 460mg sodium, 8g carbohydrate, 1g dietary fiber, 2g sugars, 8g protein, 5%DV vitamin D, 9%DV calcium, 6%DV iron, 6%DV potassium.

*Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.