Ingredients
>
1/4 cup Hellmann's ® Real Mayonnaise
>
3 cups assorted vegetables (peppers, onions and/or broccoli)
>
8 eggs
>
2 cups 1% milk
>
1 (16 oz) bag frozen hash brown potatoes, thawed
>
8 slices bacon, crisp cooked and crumbled
>
2 cups reduced-fat shredded cheddar cheese, divided
Steps
1
Preheat oven to 350°F. Grease 13 x 9-in. baking dish; set aside.
2
Stir 2 tbsp Hellmann's® Real Mayonnaise into large skillet over medium-high heat and cook vegetables, stirring occasionally, until tender, about 8 minutes.
3
Whisk eggs with milk in large bowl. Stir in remaining 2 tbsp Mayonnaise. Stir in 1-1/2 cups cheese, cooked vegetables, potatoes, and bacon. Pour into prepared pan.
4
Cover with aluminum foil and bake 45 minutes. Uncover, then sprinkle with remaining 1/2 cup cheese and bake 35 minutes or until eggs are thoroughly cooked.
Comments
Recipe provided by Hellmann's®