Breakfast casserole with bacon, Cheddar cheese, and potatoes will quickly become a favorite in your household on the weekends.
Preparation Time
10 mins
Cooking Time
1 hr 5 mins
Total Time
1 hr 15 mins
Calories
511 Calories
Recipe Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with cooking spray.
Step 2
Arrange bacon slices in a single layer on a baking sheet.
Step 3
Cook bacon in the preheated oven until browned and crisp, 20 to 25 minutes. Drain on paper towels and transfer 1 to 2 tablespoons bacon grease to a large skillet, reserving remaining bacon grease.
Step 4
Add butter to grease in the skillet. Cook and stir potatoes in hot grease-butter mixture until lightly browned, about 10 minutes; season with salt and black pepper. Transfer potatoes to the prepared baking dish.
Step 5
Heat about 1 tablespoon reserved bacon grease in the same skillet over medium heat. Cook and stir mushrooms in hot grease until softened, 5 to 10 minutes. Layer mushrooms over potatoes.
Step 6
Place green onions in the same skillet and remove from heat. Allow green onions to soften from the residual heat in the skillet; layer over mushrooms. Crumble bacon over green onion layer; top with 1 cup Cheddar cheese.
Step 7
Blend together eggs, milk, and 1 teaspoon salt in a blender until smooth; pour over Cheddar cheese layer. Top casserole with remaining 1 cup Cheddar cheese.
Step 8
Bake in the preheated oven until casserole is set and a knife inserted into the middle comes out clean, 30 to 40 minutes.
Ingredients
1 teaspoon salt
2 cups milk
salt and ground black pepper to taste
3 green onions, minced
2 cups shredded Cheddar cheese, divided
10 eggs
cooking spray
1 (12 ounce) package bacon
1 (12 ounce) package sliced fresh mushrooms
1 teaspoon butter, or as desired
1 (20 ounce) package frozen cubed hash brown potatoes
