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

TIP 1

Garnish with fresh chopped parsley.

Nutrition Facts
9 servings per container
Serving size 117g
Amount per serving
Calories 160
% Daily Value*
Total Fat 10g 13%
Saturated Fat 4.5g 23%
Trans Fat 0g
Cholesterol 135mg 45%
Sodium 460mg 20%
Total Carbohydrate 8g 3%
Dietary Fiber 1g 4%
Total Sugars 2g
Includes 0g Added Sugars 0%
Protein 8g
Vitamin D 1mcg 5%
Calcium 115mg 9%
Iron 1mg 6%
Potassium 250mg 6%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.