Wednesday, May 25, 2011

Brunch Casserole

I wanted to try a new breakfast meal that encompasses all my favorite ingredients - eggs, bacon, hashbrowns and more.  This is what I came up with after browsing a few inspirational recipes online.  It has nearly everything I go for, except for grits and pancakes.  But those can be served with this wonderful dish. 

I can't wait to serve this up for my family visiting this weekend for the Memorial Day holiday.  I know they'll love it as much as my husband and I did.  It's so filling too! 

Mandy's Brunch Casserole
(Serves 8 to 10)

1 pound bag of shredded hash brown potatoes, thawed
1 small bag (3 oz) of bacon bits (or use your own crumbled turkey bacon, about 1/3 cup)
1 medium onion, diced
6 eggs
1 can of cream of mushroom soup - I used fat-free, low sodium kind
2 cups of shredded cheese - I used reduced fat cheddar
1/2 cup of milk - I used 2%
1/4 cup of Parmesan cheese
1 tsp garlic powder
1 tsp onion powder
salt and pepper seasoning to taste - I used at least 1/2 tsp of each
1/2 cup of green onions, diced for topping the casserole

Note: I make it easy on myself and use the bags of potatoes and bacon, like this:

Preheat oven to 375 degrees.  Lightly grease a 13x9 inch baking pan with cooking spray.  Spread the hash brown potatoes at the bottom of the pan.  It should cover the entire cassrole dish with some going up the sides as well, like this (pictured below):

In a medium skillet, cook your onion and bacon until brown, about seven minutes.  Set aside when done.

In a large bowl, whisk the eggs with the milk, cream of mushroom soup, parmesan cheese, onion powder, garlic powder, salt and pepper and 1 cup of the shredded cheese.  Mix and stir well until all blended.  Add in the cooked onion and bacon.  Stir until mixed together.  Pour over the hash brown potatoes.

You can now either bake immediately or leave in the fridge overnight to soak.  If you bake right away, then top with the remaining 1 cup of cheese and the green onions.  If you place it overnight, then wait to top with the cheese and green onions right before baking! 

Bake at 375 degrees for 45 to 50 minutes in the oven.  Test it by placing a fork or knife in the casserole.  If it comes out clean, your breakfast is ready.  If not, let it bake a bit longer.  Mine was ready after the first test.  We sure devoured this up! 

What do you serve a large crowd for breakfast?  Do you make any casseroles similar to this that your family loves?

1 comment:

  1. Sounds like the hashbrown casserole I make without the eggs and bacon. That really looks good!