- 1/2 cup Country Crock® Spread, divided
- 3 cups assorted fresh vegetables (peppers, onions, and/or broccoli)
- 8 eggs
- 2 cups 2% milk
- 2 cups shredded low-fat Cheddar cheese, divided
- 1 (16 ounce) package frozen hash brown potatoes, thawed
- 8 slices bacon, crisp-cooked and crumbled
- Preheat oven to 350 degrees F. Grease 13 x 9-inch baking dish with 1 tablespoon Country Crock(R) Spread; set aside. Melt remaining Spread in 12-inch nonstick skillet over medium-high heat and cook vegetables, stirring occasionally, until tender, about 8 minutes.
- Whisk eggs with milk in large bowl. Stir in 1 1/2 cups cheese, cooked vegetables, potatoes and bacon. Pour into prepared baking dish.
- Cover with aluminum foil and bake 45 minutes. Uncover, then sprinkle with remaining 1/2 cup cheese and bake 30 minutes or until eggs are thoroughly cooked.