Mornings can be a little tough during back-to-school time as parents and kids fall into a new routine. The smell of this tasty breakfast casserole should lure even the sleepiest out of bed. Even better? It’s cooked in a Ziploc® Endurables™ Medium Container and only needs 10 minutes of prep to serve up to five people for your next school morning breakfast.
Ingredients
6 bacon slices
Ziploc® Endurables™ Medium Container
2 cups frozen shredded hash brown potatoes
2 Tbsp. chopped red peppers
1 Tbsp. chopped fresh chives or green onion tops
4 large eggs
2 Tbsp. sour cream
½ tsp. Dijon mustard
⅛ tsp. black pepper
¾ cup shredded sharp cheddar cheese
Instructions
- Heat oven to 375°F.
- Place bacon in single layer between several layers of paper towels on microwave-safe plate. Microwave on HIGH 3 min. (Bacon should not be crisp.) Set bacon aside to cool.
- Combine potatoes, red peppers and chives in Endurables™ Container. With zipper open, microwave 2 min.
- Whisk eggs, sour cream, mustard and black pepper in medium bowl until blended and foamy. Stir in cheese. Pour over potatoes. Spread mixture to evenly distribute cheese over potatoes.
- Roll up each bacon slice loosely; stand on egg mixture, gently pressing bacon roll-up to secure. Place Endurables™ Container on baking sheet.
- Bake with zipper open 35 min. or until center of casserole is almost set. Remove from oven; let stand 5 min. Use Cool Grab Tabs™ to carefully remove Endurables™ Container from baking sheet.
- Flip Container over onto plate or cutting board. Remove Endurables™ Container to unmold casserole, then turn breakfast casserole bacon side up.