Name: Individual Brunch Casseroles
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 3 cups shredded uncooked potatoes -; 3/4 cup diced onion -; 1/2 cup diced celery -; 1/2 cup diced green pepper -; 2 to 4 tablespoons canola oil -; 4 large eggs -; 1/2 teaspoon salt -; 1/4 teaspoon pepper -; 1 cup shredded cheddar cheese -; 1/2 pound sliced bacon, cooked and crumbled -; 1 can (4 ounces) mushroom stems and pieces, drained -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Individual Brunch Casseroles

1. 3 cups shredded uncooked potatoes -

2. 3/4 cup diced onion -

3. 1/2 cup diced celery -

4. 1/2 cup diced green pepper -

5. 2 to 4 tablespoons canola oil -

6. 4 large eggs -

7. 1/2 teaspoon salt -

8. 1/4 teaspoon pepper -

9. 1 cup shredded cheddar cheese -

10. 1/2 pound sliced bacon, cooked and crumbled -

11. 1 can (4 ounces) mushroom stems and pieces, drained -

How to cook deliciously - Individual Brunch Casseroles

1. Stage

Preheat oven to 350°. In a large skillet, saute potatoes, onion, celery and green pepper in 2 tablespoons oil until vegetables are crisp-tender. If necessary, add additional oil to prevent sticking. Remove from heat.

2. Stage

In a large bowl, whisk eggs, salt and pepper. Add cheese, bacon and mushrooms; mix well. Stir in potato mixture. Pour into four greased individual baking dishes.

3. Stage

Bake, uncovered, 25-35 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving.