This Christmas breakfast casserole with hash browns is made the night before and baked the next morning for an early morning meal or a tasty brunch.
Preparation Time
20 mins
Cooking Time
1 hr 15 mins
Total Time
1 hr 35 mins
Calories
421 Calories
Recipe Instructions
Step 1
Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate and crumble when cool enough to handle. Drain grease from the skillet.
Step 2
Cook onions and mushrooms in the residual grease in the skillet until onions are translucent and mushrooms are tender, about 5 minutes.
Step 3
Grease a 9x13-inch casserole dish with 1 tablespoon of butter. Place potatoes into the bottom of the dish; sprinkle with salt, pepper, and garlic salt. Top with crumbled bacon, then add onions and mushrooms.
Step 4
Whisk milk, eggs, and parsley together in a mixing bowl; pour over casserole and top with Cheddar. Cover and refrigerate, 8 hours to overnight.
Step 5
Gather all ingredients.
Step 6
When ready to bake, preheat the oven to 400 degrees F (200 degrees C). Bake in the preheated oven until set, about 1 hour.