Cindy's Breakfast Casserole

Ingredients

• Servings: 6
• cooking spray
• 1 (12 ounce) package bacon
• 1 teaspoon butter, or as desired
• 1 (20 ounce) package frozen cubed hash brown potatoes
• salt and ground black pepper to taste
• 1 (12 ounce) package sliced fresh mushrooms
• 3 green onions, minced
• 2 cups shredded cheddar cheese, divided
• 10 eggs
• 2 cups milk
• 1 teaspoon salt

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 15 mins


• preheat oven to 400 degrees f (200 degrees c). spray a 9x13-inch baking dish with cooking spray. arrange bacon slices in a single layer on a baking sheet.
• bake in the preheated oven until browned and crisp, 20 to 25 minutes. drain bacon slices on paper towels and transfer 1 to 2 tablespoons bacon grease to a skillet, reserving the remaining bacon grease. add butter to skillet.
• cook and stir potatoes in the hot bacon grease-butter until lightly browned, about 10 minutes; season with salt and black pepper. transfer potatoes to the prepared baking dish.
• heat about 1 tablespoon reserved bacon grease in the skillet over medium heat; cook and stir mushrooms until softened, 5 to 10 minutes. layer mushrooms over potatoes.
• place green onions in the same skillet and remove from heat. allow green onions to soften from the residual heat in skillet; layer over mushrooms. crumble bacon over green onion layer; top with 1 cup cheddar cheese.
• blend eggs, milk, and 1 teaspoon salt in a blender until smooth; pour over cheddar cheese layer. top casserole with remaining 1 cup cheddar cheese.
• bake in the preheated oven until casserole is set and a knife inserted in the middle comes out clean, 30 to 40 minutes.