Hash Brown Breakfast Casserole
- Ready In:
- 1hr 15mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 453.59 g bacon
- 29.58 ml butter
- 2 onions, chopped
- 473.18 ml sliced mushrooms
- 946.36 ml frozen hash brown potatoes, thawed
- 4.92 ml salt
- 2.46 ml pepper
- 6 large eggs
- 354.88 ml milk
- 29.58 ml chopped fresh parsley
- 236.59 ml shredded cheddar cheese (mild or sharp)
directions
- Preheat oven to 400°.
- Separate bacon slices and arrange on a large rimmed baking sheet.
- Place in the oven as it preheats and bake until the bacon is crisp, 10-12 minutes; drain off the fat.
- Using 1 tablespoon butter, coat a shallow 3-quart casserole.
- Melt the remaining tablespoon of butter in a nonstick skillet.
- Add the onions and mushrooms and saute over medium heat, stirring, for 5-10 minutes, until the onions are tender.
- Arrange the potatoes in the bottom of the dish, and sprinkle with salt and pepper.
- Top with the cooked bacon slices, then the onions and mushrooms.
- In a bowl, beat the eggs with the milk and parsley.
- Pour over the casserole and top wih the cheese.
- Bake the casserole, uncovered, for 45 minutes, or until set and the cheese is melted.
- Serve immediately.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!