Christmas Brunch Casserole

SUBMITTED BY: PJHF PHOTO BY: des

"This recipe is great to prepare on Christmas Eve and bake on the morning of Christmas Day."

SERVINGS & SCALING

Original recipe yield: 4 to 6 servings

USMETRIC

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INGREDIENTS

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

READ REVIEWS (127)

DIRECTIONS

Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch casserole dish.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. In a separate skillet, melt the butter and fry onions and mushrooms until tender.
Place potatoes in bottom of prepared dish. Sprinkle with salt, garlic salt, and pepper. Top with bacon, then onions and mushrooms.
In a large bowl, beat eggs with milk and parsley. Pour over casserole. Top with grated cheese. Cover and refrigerate overnight.
Bake in preheated oven for 1 hour or until set. If preparing and baking the same day, cook for 45 minutes.

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REVIEWS

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Reviewed on Dec. 25, 2003 by DREGINEK

This is a good breakfast recipe but I'm not sure if the presentation is so appealing (minor flaw). I layer per directions and noticed my top was cooking faster than the bottom. By the end, the top was beyond done while the bottom was somewhat mushy. It still had a good taste and the second time I made it, I mixed it all together. Solidified better and blended well. I also added sauted green bell peppers, used sharp cheddar cheese, 1 tsp dry mustard, 1 cup of chopped ham and 6 eggs instead of 4. Second time was a charm.

45 users found this review helpful

Reviewed on Dec. 27, 2003 by SCUBABUDDY

Excellent! Everyone enjoyed this when I made it for Christmas morning! It was so easy with most of the prep done the night before, so I was able to spend the morning with my family instead of in the kitchen. I used more eggs than the recipe called for (I used 6 or 8... I can't remember because it was a couple of months ago), and I omitted the mushrooms because we don't care for them. The only thing I would do differently next time is use less salt (maybe eliminate the plain salt and only use the garlic salt and maybe a little seasoned salt)- it was plenty salty with the bacon. Really almost too salty. But still good! I will definitely make this again! Oh, it was very good leftover, too!

16 users found this review helpful

Reviewed on Dec. 25, 2003 by MINDYRUIZ

My family really enjoyed this for breakfast. I would recommend adding 2 more eggs, covering and baking for 45 minutes instead of 1 hour. I also used full pkg of shredded cheese on top. The house smelt wonderful and my family was delighted with their full tummies. Thanks!

14 users found this review helpful

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Recipe Submitter:

PJHF

	Cooking Level: Expert Home Town: Winnipeg, Manitoba, Canada Living In: London, Ontario, Canada
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NUTRITION INFORMATION

Servings Per Recipe: 5

Amount Per Serving

Calories: 507

Total Fat: 30.9g
Cholesterol: 231mg
Sodium: 1316mg
Total Carbs: 31.8g
Dietary Fiber: 3g
Protein: 26.2g

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