Breakfast Casserole

Recipe by:
Sara Mellas @sara.mellas
PREP
10 minutes
TOTAL TIME
40 minutes
SERVINGS
6
1 Cup Krusteaz Buttermilk Pancake Mix
1/2 Cup Whole milk
1/4 Cup Salted butter, melted
5 Eggs divided
3/4 Tsp Salt divided
1 Red bell pepper, seeded and finely chopped
2 Green onions, finely chopped
4 Slices bacon, cooked and finely chopped
1/4 Tsp Black pepper
1 Cup Shredded cheddar cheese, divided
Optional: 1 Avocado, sliced, for serving
STEP 1

Preheat the oven to 350° F. Spray a 9-inch square casserole dish with nonstick
cooking spray.

STEP 2

Place the pancake mix, 1/2 cup of milk, butter, 1 egg, and 1/4 teaspoon of salt
in a large mixing bowl. Whisk until smooth and combined. Pour into the baking dish and smooth into an even layer. Sprinkle with 3/4 cup of shredded cheese.

STEP 3

In a separate bowl, whisk the remaining 4 eggs, 1/4 cup of milk, 1/2 of teaspoon
salt, and black pepper until smooth. Fold in the chopped bell pepper, green
onions, and bacon. Pour into the baking dish. Sprinkle with the remaining 1/4 cup of shredded cheese.

STEP 4

Transfer the dish to the middle rack of the oven. Bake for 25 to 30 minutes, until the top is set and lightly golden brown.

STEP 5

Remove the dish from the oven. Allow to cool for 15 minutes before slicing and serving. Serve garnished with avocado slices, if desired.

1/2 cup diced ham may be used instead of bacon. For a vegetarian casserole, simply omit the meat or use a plant-based meat substitute.

For 12 servings, double all ingredients and bake in a 9-by-13-inch (3-quart) casserole dish for 35 to 40 minutes.

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