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Bacon, Potato, Mushroom and Egg Casserole

Bacon, Potato, Mushroom and Egg Casserole

This casserole was filled with lots of good stuff like hash brown potatoes, bacon, cheese, mushrooms, spinach, and onion. I threw it all together yesterday morning and served it as brunch. It was comforting, hearty, and so delicious – perfect for the cold and RAINY day yesterday. I personally loved the potatoes with spinach and mushrooms while my son loved the bacon and cheese the most. We all enjoyed the casserole and my husband thought the leftovers were just as tasty this morning.

Bacon, Potato, Mushroom and Egg Casserole

How to Make a Bacon, Potato, Mushroom and Egg Casserole

Heat the oven to 350 degrees. Coat an 8×8 baking dish with cooking spray.

In a large skillet, cook bacon pieces over medium heat, stirring occasionally, until slightly crisp. Remove bacon pieces with a slotted spoon and place on a paper towel lined plate to drain.

Remove all but 1-2 teaspoons of bacon grease from the skillet. Add the onion to the skillet and cook over medium heat until tender, about 3 minutes. Add the mushrooms and cook until golden, about 4 minutes. Add the spinach and minced garlic then cook for 1 minute, stirring constantly. Remove from the heat and set aside to cool slightly.

In a large bowl, whisk the eggs together with the milk. Stir in the cooled cooked vegetables, frozen potatoes, and most of the shredded cheese. Add all but a small handful of bacon to the mixture and stir until well combined. Season with sea salt and freshly cracked pepper, to taste.

Pour the mixture into the prepared baking dish and top with the remaining cheese.

Bacon, Potato, Mushroom and Egg Casserole

Place into the oven and bake for 30 minutes so the eggs start to set up. Carefully add the remaining bacon to the top of the casserole. Bake for an additional 10-15 minutes, or until the eggs are firm and the top is slightly golden brown. Let stand for 10 minutes before cutting and serving with green onions on top, if desired. Enjoy.

Bacon, Potato, Mushroom and Egg Casserole

Bacon, Potato, Mushroom and Egg Casserole

Bacon, Potato, and Egg Casserole

Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Course: Breakfast
Cuisine: American
Servings: 4 -6
Author: Pam - For the Love of Cooking

Ingredients

  • 6 slices of lean bacon cut into bits
  • 1/2 sweet yellow onion diced
  • 1 cup mushrooms sliced
  • 1/2 cup baby spinach chopped
  • 2 cloves garlic minced
  • 6 large eggs
  • 1/2 cup milk
  • cups frozen diced potatoes O'Brian you don’t have to thaw or cook the potatoes
  • 1 cup sharp cheddar cheese shredded, divided
  • Sea salt and freshly cracked pepper to taste
  • 2 green onions chopped

Instructions

  • Heat the oven to 350 degrees. Coat an 8x8 baking dish with cooking spray.
  • In a large skillet, cook bacon pieces over medium heat, stirring occasionally, until slightly crisp. Remove bacon pieces with a slotted spoon and place on a paper towel lined plate to drain.
  • Remove all but 1-2 teaspoons of bacon grease from the skillet.
  • Add the onion to the skillet and cook over medium heat until tender, about 3 minutes.
  • Add the mushrooms and cook until golden, about 4 minutes.
  • Add the spinach and minced garlic then cook for 1 minute, stirring constantly.
  • Remove from the heat and set aside to cool slightly.
  • In a large bowl, whisk the eggs together with the milk.
  • Stir in the cooled cooked vegetables, frozen potatoes, and most of the shredded cheese.
  • Add all but a small handful of bacon to the mixture and stir until well combined.
  • Season with sea salt and freshly cracked pepper, to taste.
  • Pour the mixture into the prepared baking dish and top with the remaining cheese.
  • Place into the oven and bake for 30 minutes so the eggs start to set up.
  • Carefully add the remaining bacon to the top of the casserole.
  • Bake for an additional 10-15 minutes, or until the eggs are firm and the top is slightly golden brown.
  • Let stand for 10 minutes before cutting and serving with green onions on top, if desired. Enjoy.
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6 Comments

  1. Looks delicious Pam. Your throw together’s are better than the masterpieces from many of us. I have a sandwich coming I think you’ll like.

  2. What a great way to start the day! You could assemble this the night before and just pop it in the oven.

  3. Pat Solomon says:

    5 stars
    I have a question – can this be made the day before and stored in the fridge overnight? Thank you.

    1. Pat,

      Although I’ve never done this casserole the night before, I think it could work. I suggest prepping and cooking all of the components the night before serving and keep them separated when storing in the fridge. Toss all ingredients together with the eggs and cheese right before baking. Hope this helps!

      Pam