Great Breakfast Casserole

Submitted by DonnaH in Houston

"A friend of mine made this recipe when we visited her house, and it was so wonderful I had to have the recipe!"

 

• Ready In: 1hr
• Ingredients: 11
• Serves: 8

ingredients

• 29.58 ml butter
• 118.29 ml chopped onion
• 113.39 g can chopped green chilies, drained and rinsed
• 236.59 ml sliced mushrooms
• 236.59 ml diced Canadian bacon
• 42.52 g packet knorr leek soup mix
• 6 large eggs
• 473.18 ml milk
• 709.77 ml frozen hash browns, defrosted
• 236.59 ml grated mild cheddar cheese
• 236.59 ml grated monterey jack cheese

directions

1. Preheat the oven to 350 degrees. Coat a 13-by-9 inch baking dish with nonstick cooking spray.
2. Melt the butter over medium heat in a 12-inch saute pan.
3. Add the onions and chiles and cook, stirring, until the onion is softened, 4 to 6 minutes.
4. Add the mushrooms and canadian bacon and cook, stirring, for 4 minutes.
5. In a large mixing bowl, whisk together the soup mix, eggs, and milk. Add the vegetables and bacon to the eggs and stir in the hash browns.
6. Pour the mixture into the prepared dish, sprinkle with the cheeses, and bake until set and the cheese is golden - 35 to 40 minutes.