Fully Loaded Easy Breakfast Casserole

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

1. Heat oven to 375°F.
2. 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.
3. Combine potatoes, red peppers and chives in Endurables™ Container. With zipper open, microwave 2 min.
4. 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.
5. Roll up each bacon slice loosely; stand on egg mixture, gently pressing bacon roll-up to secure. Place Endurables™ Container on baking sheet.
6. 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.
7. Flip Container over onto plate or cutting board. Remove Endurables™ Container to unmold casserole, then turn breakfast casserole bacon side up.