cheesy bacon brunch casserole

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

  1. Heat oven to 350 degrees F
  2. 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.
  3. Meanwhile, add potatoes, mushrooms, peppers, and onions to drippings.
  4. Cook 10 minutes or until peppers and onions are crisp-tender, stirring occasionally.
  5. Spread vegetable mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray.
  6. Whisk eggs and yogurt until well blended; pour over vegetable mixture.
  7. Top with bacon and Velveeta
  8. Bake 40 minutes or until center is set and casserole is heated through.
  9. 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


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

Download printable recipe

Cheesy Bacon Brunch Casserole (pdf)

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