Breakfast Casserole with Bacon

• Gluten free

• Meat

  • 1 lb Bacon

• Produce

  • 1 Avocado, pitted
  • 1 16 oz. bag Cauliflower veggie tots, Green Giant
  • 1/3 cup Green onions
  • 3 Tomatoes

• Refrigerated

  • 12 Eggs

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Cooking spray

• Dairy

  • 2 cups Cheddar cheese
  • 1/3 cup Milk

Found on epicurious.com

Description

Ingredients

• 1 pound bacon, cooked and crumbled, divided use
• 1 16 oz. bag Green Giant™ Cauliflower Veggie Tots
• 12 eggs
• 2 cups cheddar cheese , divided use
• 1/3 cup milk
• salt and pepper to taste
• Cooking spray
• 3 tomatoes, seeded and diced
• 1 avocado, pitted, peeled and diced
• 1/3 cup sliced green onions

Directions

• Preparation Preheat the oven to 375 degrees. Coat a 9x13 inch pan with cooking spray. Place the Veggie Tots in a single layer on the bottom of the pan. In a large bowl whisk together the eggs and milk until thoroughly combined. Stir in 3/4 of the bacon and 1 cup of the cheese. Add salt and pepper to taste. Pour the egg mixture over the veggie tots. Sprinkle the remaining bacon and cheese over the top of the egg mixture. Bake for 45 minutes or until center is set. Place the tomatoes, avocado and green onions in a bowl; stir to combine. Spoon the tomato mixture over the top of the casserole and serve. Sponsored by Green Giant®, Created by Sarah Welch of Dinner At The Zoo

Nutrition