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.
Prep Time::20 mins
Cook Time:: 1 hr 15 mins
Additional Time:: 8 hrs
Total Time:: 9 hrs 35 mins
Servings::8
Yield::1 9×13-inch casserole
Ingredients
1 pound bacon
2 medium onions, chopped
2 cups fresh sliced mushrooms
1 tablespoon butter
4 cups frozen hash brown potatoes, thawed
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon garlic salt
4 medium eggs
1 ½ cups milk
1 pinch dried parsley
1 cup shredded Cheddar cheese
Directions
Gather all ingredients.
Allrecipes/Karen Hibbard
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
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
Grease a 9×13-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
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
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
Serve hot and enjoy!
Allrecipes/Karen Hibbard
Recipe Tip
If you're baking this the same day you make it and it won't be refrigerated, reduce cook time to 45 minutes.