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Easy Breakfast Casserole

Deliciously Easy Breakfast Casserole Everyone Will Love

This Easy Breakfast Casserole combines savory bacon, earthy mushrooms, and fluffy eggs for a comforting dish perfect for gatherings.
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Prep Time 15 minutes
Cook Time 55 minutes
Resting Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 8 slices Bacon Adds savory richness; substitute with sausage or omit for vegetarian option.
  • 8 ounces Cremini Mushrooms Provides earthy umami flavor; can use button mushrooms if desired.
  • 2 tablespoons Olive Oil Enhances flavor and prevents sticking; use only if necessary.
  • 1 medium Yellow Onion Offers sweetness and depth; shallots can be used as a substitute.
  • 1 teaspoon Kosher Salt Essential for seasoning; adjust to taste.
  • 1 teaspoon Freshly Cracked Black Pepper Essential for seasoning; adjust to taste.
  • 2 cups Bell Peppers Adds sweetness and vibrant color; red preferred.
  • 2 cloves Garlic Contributes aromatic flavor; fresh garlic is recommended.
  • 2 cups Fresh Baby Spinach Adds nutritional value and freshness; kale or Swiss chard can be used instead.
  • 1 pound Frozen Shredded or Diced Potatoes A convenient base; fresh potatoes can be shredded for a homemade touch.
  • 1 cup Shredded Cheddar Cheese Offers creaminess and flavor; any preferred cheese variety works great.
  • 8 large Eggs Essential for binding; use egg replacements for a vegan option.
  • 1 cup Milk Adds creaminess; substitute with any non-dairy milk as desired.
Optional Garnish
  • 2 tablespoons Chopped Dill Enhances presentation and flavor.
  • 2 tablespoons Chives Enhances presentation and flavor.

Equipment

  • 9x13-inch baking dish
  • large skillet
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
  2. In a large skillet, cook the bacon strips over medium heat for about 8-10 minutes until crunchy. Drain on paper towels.
  3. In the bacon fat, sauté diced mushrooms for about 4 minutes. Add chopped onion, salt, and cook for 2 minutes, then stir in bell peppers and garlic until tender. Fold in spinach until wilted.
  4. Combine sautéed vegetables with frozen potatoes in a large mixing bowl, then spread evenly in the baking dish. Crumble cooked bacon and sprinkle cheddar cheese on top.
  5. Whisk together eggs, milk, salt, and pepper in a separate bowl, then pour over the layers in the baking dish.
  6. Bake uncovered for 45-55 minutes until the top is golden and puffed. Let sit for 5-10 minutes before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 20gProtein: 18gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 180mgSodium: 700mgPotassium: 500mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

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