Prep: 40 mins | Cook: 1 hr | Additional: 1 day | Total: 1 day | Servings: 5 | Yield: 4 to 6 servings
A hearty casserole that you can make a day ahead. Serve this the next day for brunch. This delicious, budget-friendly casserole is what you need to celebrate post-Christmas.
2 medium (2-1/2″ dia)s onions, chopped
2 cups fresh sliced mushrooms
1 tablespoon butter
4 cups frozen hash brown potatoes, thawed
1 teaspoon salt
¼ teaspoon garlic salt
½ teaspoon ground black pepper
4 large eggs
1 ½ cups milk
1 pinch dried parsley
1 cup shredded Cheddar cheese
How to Make Holiday Brunch Casserole
Step 1: Cook the bacon in a large skillet over medium-high heat until greasy and crispy. Drain the grease and place the bacon on a clean plate.
Step 2: Saute the onion and mushrooms in the same skillet. Cook for about 5 minutes or until the onion is translucent and the mushrooms tender and soft.
Step 3: Use butter to grease a 9 x 13-inch casserole dish.
Step 4: At the bottom of the prepared dish, arrange the potatoes and season with garlic salt, salt, and pepper. Grab the cooked bacon and crumble over. Top with mushrooms and onions.
Step 5: Combine the milk, eggs, and parsley in a medium mixing bowl until incorporated.
Step 6: Add the egg mixture into the casserole and sprinkle over the grated cheese. Use a plastic wrap to cover the casserole and set in the fridge overnight.
Step 7: When ready to bake, preheat the oven to 200 degrees C or 400 degrees F.
Step 8: Uncover the casserole and place it inside the preheated oven. Bake for about an hour.
Step 9: Allow cooling at room temperature before serving. Enjoy!
This is an excellent make-ahead dish but you can cook it the same day. Just set the baking time to 45 minutes.
Per Serving: 493.8 calories; protein 28.1g 56% DV; carbohydrates 31.9g 10% DV; fat 28.6g 44% DV; cholesterol 217.3mg 72% DV; sodium 1518.4mg 61% DV.
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