Matt's Christmas Breakfast Casserole
Note: I personally like it better with half bacon and half sausage.
- Preparing Time: 1 hour and 30 minutes
- Total Time: 2 hours and 30 minutes
- Served Person: 12
white meat free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 teaspoon salt
- 1 cup whole milk
- 1/4 teaspoon red pepper flakes
- 1/2 cup red bell pepper diced
- 1/2 cup onion diced
- 1/2 cup green bell pepper diced
- 1/4 teaspoon freshly ground pepper
- 3 cups cheddar cheese shredded
- 12 large eggs
- 1/4 cup unsalted butter melted
- 2 cups bacon chopped, see note
- 6 cups frozen hash browns enough to cover bottm of pan
- Carbohydrate 54.5922480592176 g
- Cholesterol 590.907500120265 mg
- Fat 67.6967213273967 g
- Fiber 1.71947844454476 g
- Protein 50.4148046358515 g
- Saturated Fat 33.738309288351 g
- Serving Size 1 1 Serving (631g)
- Sodium 1037.17073137807 mg
- Sugar 52.8727696146728 g
- Trans Fat 5.87018693063746 g
- Calories 1022 calories
Spray a 9 X 13" pan with non-stick cooking spray. Melt butter and drizzle in the bottom of the pan. Layer the frozen has browns evenly to cover the bottom of the pan. Layer cheese, bacon and vegetables on top of the potates. Whisk eggs, milk, salt, pepper, and red pepper flakes. Pour egg mixture over the top to cover. Cover and refrigerate over night. Bake uncovered in a 350° oven for one hour or until set.
