Krusteaz® Breakfast Casserole (Cazuela de desayuno Krusteaz)
Stephanie Correa
Ingredients
- 1 cup Krusteaz® Buttermilk Pancake Mix
- 1/2 cup whole milk
- 1/4 cup salted butter, melted
- 5 eggs, divided
- 3/4 teaspoon salt, divided
- 1 red bell pepper, seeded and finely chopped
- 2 green onions, finely chopped
- 4 slices bacon, cooked and finely chopped
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese, divided
- Optional: 1 avocado, sliced, for serving
Directions
- Preheat the oven to 350° F. Spray a 9-inch square casserole dish with nonstick cooking spray.
- Place the pancake mix, 1/2 cup of milk, butter, 1 egg, and 1/4 teaspoon of salt in a large mixing bowl. Whisk until smooth and combined. Pour into the baking dish and smooth into an even layer. Sprinkle with 3/4 cup of shredded cheese.
- In a separate bowl, whisk the remaining 4 eggs, 1/4 cup of milk, 1/2 of teaspoon salt, and black pepper until smooth. Fold in the chopped bell pepper, green onions, and bacon. Pour into the baking dish. Sprinkle with the remaining 1/4 cup of shredded cheese.
- Transfer the dish to the middle rack of the oven. Bake for 25 to 30 minutes, until the top is set and lightly golden brown.
- Remove the dish from the oven. Allow to cool for 15 minutes before slicing and serving. Serve garnished with avocado slices, if desired.
Notes
- 1/2 cup diced ham may be used instead of bacon. For a vegetarian casserole, simply omit the meat or use a plant-based meat substitute.
- For 12 servings, double all ingredients and bake in a 9-by-13-inch (3-quart) casserole dish for 35 to 40 minutes.