Ingredients

• 1 pound bacon
• 2 medium onions , chopped
• 2 cups fresh sliced mushrooms
• 1 tablespoon butter
• 4 cups frozen hash brown potatoes , thawed
• 1 teaspoon salt
• 0.5 teaspoons ground black pepper
• 0.25 teaspoons garlic salt
• 4 medium eggs
• 1.5 cups milk
• 1 pinch dried parsley
• 1 cup shredded Cheddar cheese

Instructions

1. 1 Gather all ingredients.
2. 2 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.
3. 3 Cook onions and mushrooms in the residual grease in the skillet until onions are translucent and mushrooms are tender, about 5 minutes.
4. 4 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.
5. 5 Whisk milk, eggs, and parsley together in a mixing bowl; pour over casserole and top with Cheddar. Cover and refrigerate, 8 hours to overnight.
6. 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.
7. 7 Serve hot and enjoy!

Nutrition per serving