
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
- 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.
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.