-
-
My review
Cindy's Breakfast Casserole
Cindy in Pensacola
"The best breakfast casserole I've ever made. I combine a few different recipes and this is my picky hubby's most favorite!"
Added to shopping list.
Go to shopping list.
Ingredients
1 h 15 m servings 511 calsOriginal recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
- 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.
Footnotes
- Cook's Note:
- You can use Eggbeaters® or already cooked bacon. Any variety of cheese can be substituted for the Cheddar cheese.
Nutrition Facts
Per Serving: 511 calories; 31.7 g fat; 24.4 g carbohydrates; 33.3 g protein; 378 mg cholesterol; 1258 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 4151 Ratings
-
-
-
-
-
Most helpful positive review
6/21/2015
Excellent! This was the delicious breakfast that I served to my family today! I followed the recipe except added maybe a little more butter to the potatoes when I browned them and some sausage...
Most helpful critical review
10/17/2016
Did anybody else wonder where the celery in the photo comes into the recipe? Or do people just submit random photos to accompany their recipe.
Most helpful
Most positive
Least positive
Newest
6/21/2015
Excellent! This was the delicious breakfast that I served to my family today! I followed the recipe except added maybe a little more butter to the potatoes when I browned them and some sausage...
10/17/2016
Did anybody else wonder where the celery in the photo comes into the recipe? Or do people just submit random photos to accompany their recipe.
4/30/2016
This one however for me and my family seemed a little bland. So I made it with crumbled Sausage, diced ham and the crumbled bacon. I sauteed the mushrooms and onions together with a half tsp of ...
5/5/2016
This is really very good. Many things that you can add to make it your own. One suggestion is, I put the bacon in the freezer for about ten minutes then I take it out and cut it in small strips ...
11/29/2015
I substituted green bell pepper for mushrooms. If I make it again I'll add more flavour, dill maybe, & more green onion to the hash browns. The top layer with all the cheese & bacon was delish, ...
5/9/2015
We really enjoyed this breakfast dish, I left out the mushrooms because I'm the only one who likes them. It was perfect for dinner, all I needed with this dish was some hot biscuits. Thanks for...
5/4/2016
I was out of potatoes and bacon. So, I substituted sweet potatoes and Kielbasa sausage. I added a small amount of red pepper flakes and a little bit of Jamaican jerk seasoning. Very tasty and...
4/30/2016
Really enjoyed this recipe. It is so versatile for what veggies you want to add. Made it as is the first time. Loved it. Since made it with different veggies. Wonderful. Thank you for the...