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Christmas Brunch Casserole

SUBMITTED BY: pamjlee PHOTO BY: des

"This recipe is great to prepare on Christmas Eve and bake on the morning of Christmas Day."

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Read Reviews (127)

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SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1 pound bacon
1 tablespoon butter
2 onions, chopped
2 cups fresh sliced mushrooms
4 cups frozen hash brown potatoes, thawed
1 teaspoon salt
1/4 teaspoon garlic salt
1/2 teaspoon ground black pepper
4 eggs
1 1/2 cups milk
1 pinch dried parsley
1 cup shredded Cheddar cheese

DIRECTIONS

Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch casserole dish.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. In a separate skillet, melt the butter and fry onions and mushrooms until tender.
Place potatoes in bottom of prepared dish. Sprinkle with salt, garlic salt, and pepper. Top with bacon, then onions and mushrooms.
In a large bowl, beat eggs with milk and parsley. Pour over casserole. Top with grated cheese. Cover and refrigerate overnight.
Bake in preheated oven for 1 hour or until set. If preparing and baking the same day, cook for 45 minutes.

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REVIEWS

Reviewed on Dec. 25, 2003 by DREGINEK

This is a good breakfast recipe but I'm not sure if the presentation is so appealing (minor... MORE

Reviewed on Dec. 27, 2003 by SCUBABUDDY

Excellent! Everyone enjoyed this when I made it for Christmas morning! It was so easy with... MORE

Reviewed on Dec. 25, 2003 by M.LOVE

The recipe only calls for 4 eggs, and they act as more of a binding agent than an element of... MORE

Reviewed on Dec. 25, 2003 by TRAVLEE

Made this for Christmas morning; it was easy to prepare and tasted GREAT! We used Tony... MORE

Reviewed on Dec. 25, 2003 by MINDYRUIZ

My family really enjoyed this for breakfast. I would recommend adding 2 more eggs, covering... MORE

Reviewed on Apr. 11, 2004 by MISSKRISSY

Full Review

The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.

MISSKRISSY
Apr. 11, 2004

This is very easy to make, as promised, and is not "bad", but is kind of bland "as is". I can make the following suggestions: first, double the amount of eggs stated from 4 to 8. "Eight is enough!" (Ok, I'm sorry, that was cheesy.) :) Speaking of cheese - use sharp cheddar, more than what she recommends (a cup, also, doesn't appear to be substantial enough) and don't add it until maybe the last 20-25 minutes or so. If you leave it on the entire time it gets really dry and too crispy, almost burned in places. You want it to be nice and melty, not dried out. Thirdly - more is needed to give the dish some oomph. I would recommend doing any of the following: tossing in some chopped green pepper to the onion/mushroom mixture, adding some Tabasco sauce to the egg mixture, or topping with pepperjack cheese instead of cheddar (and again - only during the last 20 minutes!). I made this dish for an Easter brunch with my husband and my parents - all ate their portions, but they all gave me suggestions as to how this could be better the second time around. I also have to say that using Oscar Meyer pre-cooked bacon saves LOADS of time and doesn't leave your whole house smelling of bacon grease! My parents also suggested that you could use ground sausage, spicy or non-spicy, or perhaps some cubed ham (as other members have suggested) instead of the bacon. I hope my suggestions have helped! Again, this is not a bad recipe, just needs some tweeking.

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13 users found this review helpful

This is very easy to make, as promised, and is not "bad", but is kind of bland "as is". I can... MORE

Reviewed on May 9, 2004 by c-jay

I too made a few changes and it turned out great!I used 6 eggs, 1 can cream mushroom soup, 1/2... MORE

Reviewed on Apr. 18, 2003 by BBURG_HOKIES

Delicious! Nice alternative to the usual sausage breakfast casseroles. I added 10 eggs... MORE

Reviewed on Dec. 28, 2003 by CLBPROUDMOM

This was very good! I made a few adjustments to the recipe. I reduced the oven temperature... MORE

Reviewed on Dec. 24, 2003 by MEMA2552

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