Cindy's Breakfast Casserole
Recipe information
Recipe Icon - Master recipes
Cooking:
10 min.
Recipe Icon - Master recipes
Servings per container:
6
Recipe Icon - Master recipes
Source:

Ingredients for - Cindy's Breakfast Casserole

1. Cooking spray -
2. Bacon - 1 (12 ounce) package
3. Butter, or as desired - 1 teaspoon
4. Frozen cubed hash brown potatoes - 1 (20 ounce) package
5. Salt and ground black pepper to taste - 1 (20 ounce) package
6. Sliced fresh mushrooms - 1 (12 ounce) package
7. Green onions, minced - 3
8. Shredded Cheddar cheese, divided - 2 cups
9. Eggs - 10
10. Milk - 2 cups
11. Salt - 1 teaspoon

How to cook deliciously - Cindy's Breakfast Casserole

1. Stage

Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray. Arrange bacon slices in a single layer on a baking sheet.

2. Stage

Bake in the preheated oven until browned and crisp, 20 to 25 minutes. Drain bacon slices on paper towels and transfer 1 to 2 tablespoons bacon grease to a skillet, reserving the remaining bacon grease. Add butter to skillet.

3. Stage

Cook and stir potatoes in the hot bacon grease-butter until lightly browned, about 10 minutes; season with salt and black pepper. Transfer potatoes to the prepared baking dish.

4. Stage

Heat about 1 tablespoon reserved bacon grease in the skillet over medium heat; cook and stir mushrooms until softened, 5 to 10 minutes. Layer mushrooms over potatoes.

5. Stage

Place green onions in the same skillet and remove from heat. Allow green onions to soften from the residual heat in skillet; layer over mushrooms. Crumble bacon over green onion layer; top with 1 cup Cheddar cheese.

6. Stage

Blend eggs, milk, and 1 teaspoon salt in a blender until smooth; pour over Cheddar cheese layer. Top casserole with remaining 1 cup Cheddar cheese.

7. Stage

Bake in the preheated oven until casserole is set and a knife inserted in the middle comes out clean, 30 to 40 minutes.