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This Christmas breakfast casserole with hash browns, mushrooms, bacon, and eggs is easy to prepare on Christmas Eve. Just pop it in the oven for an hour on Christmas morning, and enjoy it for breakfast or brunch.
Ingredients
- bacon: 1 pound
- medium onions: 2 piece (chopped)
- sliced mushrooms: 2 cups (fresh)
- butter: 1 Tbsp
- frozen hash brown potatoes: 4 cups (thawed)
- salt: 1 tsp
- ground black pepper: 0.5 tsp
- garlic salt: 0.25 tsp
- medium eggs: 4 piece
- ½ cups milk: 1 piece
- pinch dried parsley: 1 piece
- cheddar cheese: 1 cup (shredded)
Metric Conversion
Stages of cooking
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Gather all ingredients. Allrecipes/Karen Hibbard
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Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate and crumble when cool enough to handle. Drain grease from the skillet. Allrecipes/Karen Hibbard
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Cook onions and mushrooms in the residual grease in the skillet until onions are translucent and mushrooms are tender, about 5 minutes. Allrecipes/Karen Hibbard
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Grease a 9x13-inch casserole dish with 1 tablespoon of butter. Place potatoes into the bottom of the dish; sprinkle with salt, pepper, and garlic salt. Top with crumbled bacon, then add onions and mushrooms. Allrecipes/Karen Hibbard
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Whisk milk, eggs, and parsley together in a mixing bowl; pour over casserole and top with Cheddar. Cover and refrigerate, 8 hours to overnight. Allrecipes/Karen Hibbard Allrecipes/Karen Hibbard
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When ready to bake, preheat the oven to 400 degrees F (200 degrees C). Bake in the preheated oven until set, about 1 hour. Allrecipes/Karen Hibbard
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Serve hot and enjoy! Allrecipes/Karen Hibbard
