The best breakfast casserole I've ever made. I combined a few different recipes, and this is my picky hubby's most favorite!
Ingredients
- cooking spray
- 1 package bacon , 12 ounce
- 1 teaspoon butter , or as desired
- 1 package frozen cubed hash brown potatoes , 20 ounce
- salt and ground black pepper to taste
- 1 package sliced fresh mushrooms , 12 ounce
- 3 greens onions , minced
- 2 cups shredded Cheddar cheese , divided
- 10 large eggs
- 2 cups milk
- 1 teaspoon salt
Instructions
-
1
Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with cooking spray.
-
2
Arrange bacon slices in a single layer on a baking sheet.
-
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.
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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.
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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.
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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.
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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.
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8
Bake in the preheated oven until casserole is set and a knife inserted into the middle comes out clean, 30 to 40 minutes.
Nutrition Facts
Per serving
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