Rating: 4.5 stars
59 Ratings
  • 5 star values: 41
  • 4 star values: 9
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 2

The best breakfast casserole I've ever made. I combine a few different recipes and this is my picky hubby's most favorite!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray. Arrange bacon slices in a single layer on a baking sheet.

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  • Bake in the preheated oven until browned and crisp, 20 to 25 minutes. Drain bacon slices on paper towels and transfer 1 to 2 tablespoons bacon grease to a skillet, reserving the remaining bacon grease. Add butter to skillet.

  • Cook and stir potatoes in the hot bacon grease-butter until lightly browned, about 10 minutes; season with salt and black pepper. Transfer potatoes to the prepared baking dish.

  • Heat about 1 tablespoon reserved bacon grease in the skillet over medium heat; cook and stir mushrooms until softened, 5 to 10 minutes. Layer mushrooms over potatoes.

  • Place green onions in the same skillet and remove from heat. Allow green onions to soften from the residual heat in skillet; layer over mushrooms. Crumble bacon over green onion layer; top with 1 cup Cheddar cheese.

  • Blend eggs, milk, and 1 teaspoon salt in a blender until smooth; pour over Cheddar cheese layer. Top casserole with remaining 1 cup Cheddar cheese.

  • Bake in the preheated oven until casserole is set and a knife inserted in the middle comes out clean, 30 to 40 minutes.

Cook's Note:

You can use Eggbeaters(R) or already cooked bacon. Any variety of cheese can be substituted for the Cheddar cheese.

Nutrition Facts

511 calories; protein 33.3g; carbohydrates 24.4g; fat 31.7g; cholesterol 378.4mg; sodium 1258.2mg. Full Nutrition
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