Impossibly Easy Breakfast Casserole

Impossibly Easy Breakfast Casserole

2 cups Canadian Bacon, diced
1 cup Vidalia onion. diced
1 small green pepper, diced
1 package Simply Potatoes Southwest Hashbrowns (in the refrigerator section at the store)
2 cups fat free or reduced fat shredded cheddar cheese
1 cup reduced fat Bisquick baking mix
2 cups skim milk
1 cup Egg Beaters or 4 eggs

Preheat oven to 400 degrees. Grease a 9×13 pan with cooking spray. Spread the hashbrowns in an even layer in pan. Mix Canadian bacon and veggies. Layer on top of hashbrowns. Top with 1 cup shredded cheese. In a bowl, combine Bisquick, milk and eggs. Pour evenly over top of hashbrowns and meat/veggie mixture. Bake for 40 minutes or until middle is set. Remove from oven and top with remaining 1 cup of cheese. Stick back in the oven until cheese is melted. Let set for a few minutes before serving. Makes 6 large servings.


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