cheesy bacon brunch casserole
INGREDIENTS
- 12 oz Velveeta, made with 2% milk, cut into cubes
- 2 Cups Shredded Hash Brown Potatoes, thawed (I use Great Value or Aldi brand)
- 8 slices Appleton Farms Center Cut Bacon
- 1/2 lb fresh mushrooms, sliced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 small onion
- 12 eggs
- 1/3 cup fat-free Greek yogurt
INSTRUCTIONS
- Heat oven to 350 degrees F
- Cook bacon in large skillet on medium heat 10 minutes, or until crisp, stirring occasionally. Remove bacon from skillet, reserving 2 Tbsp drippings in skillet. Drain bacon on paper towels.
- Meanwhile, add potatoes, mushrooms, peppers, and onions to drippings.
- Cook 10 minutes or until peppers and onions are crisp-tender, stirring occasionally.
- Spread vegetable mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray.
- Whisk eggs and yogurt until well blended; pour over vegetable mixture.
- Top with bacon and Velveeta
- Bake 40 minutes or until center is set and casserole is heated through.
- Cut into 8 or 12 squares.
Recipe adapted from Velveeta Cheesy Hash Brown Bake
Nutrition Facts
Serves: 12
Amount Per Serving
- Calories 181
- Total Fat 10 g
- Saturated Fat 4 g
- Cholesterol 200 mg
- Sodium 580 mg
- Carbohydrate 10 g
- Dietary Fiber 1 g
- Sugars 4 g
- Protein 14 g
- myWW Blue: 3
- myWW Purple: 2
- myWW Green: 5
To check YOUR WW Personal Points value for this recipe, or to track it in your WW app or website, click here.
FOR LARGER SQUARES
Serves: 8
Amount Per Serving
- Calories 271
- Total Fat 15 g
- Saturated Fat 6 g
- Cholesterol 300 mg
- Sodium 870 mg
- Carbohydrate 15 g
- Dietary Fiber 1 g
- Sugars 7 g
- Protein 22 g
- myWW Blue: 5
- myWW Purple: 3
- myWW Green: 8