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Cindy's Breakfast Casserole
Cindy's Breakfast Casserole
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Prep Time:
10 minutes
Cook Time:
65 minutes
Total Time:
75 minutes
Irresistible weekend breakfast casserole with bacon, Cheddar, and potatoes.
Ingredients:
  • cooking spray
  • 1 (12 ounce) package bacon
  • 1 teaspoon butter, or as desired
  • 1 (20 ounce) package frozen cubed hash brown potatoes
  • salt and ground black pepper to taste
  • 1 (12 ounce) package sliced fresh mushrooms
  • 3 green onions, minced
  • 2 cups shredded Cheddar cheese, divided
  • 10 eggs
  • 2 cups milk
Instructions:
  • Preheat the oven to 400°F (200°C) and spray a 9x13-inch baking dish with cooking spray. Lay out the bacon slices in a single layer on a baking sheet.
  • Bake until golden and crispy in the preheated oven for 20 to 25 minutes. Drain bacon on paper towels and transfer 1 to 2 tablespoons of bacon grease to a skillet, keeping the rest aside. Add butter to the skillet.
  • Sauté potatoes in the flavorful bacon grease-butter mixture until golden, around 10 minutes; season generously with salt and black pepper before transferring to the baking dish.
  • Heat up the skillet with a flavorful tablespoon of reserved bacon grease over medium heat. Sauté and stir the mushrooms until they are beautifully softened, which should take about 5 to 10 minutes. Then, elegantly layer the cooked mushrooms over the potatoes.
  • Add green onions to the skillet off the heat to let them gently soften; layer them over the mushrooms. Sprinkle crumbled bacon on top of the green onions and finish with a generous cup of Cheddar cheese.
  • In a blender, combine eggs, milk, and 1 teaspoon salt until creamy. Pour this mixture over the layer of Cheddar cheese. Sprinkle the remaining 1 cup of Cheddar cheese on top of the casserole.
  • Bake in the preheated oven for 30 to 40 minutes until the casserole is set and a knife inserted in the middle comes out clean.

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