Bacon, Potato, Mushroom, and Egg Casserole
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5.0
3 reviews
Excellent
Bacon, Potato, Mushroom, and Egg Casserole
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- 6 lices of lean bacon cut into bits
- ½ sweet yellow onion diced
- 1 cup mushrooms sliced
- ½ cup baby spinach chopped
- 2 cloves garlic minced
- 6 large eggs
- ½ cup milk
- 1½ 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 8-inch 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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User Reviews
Overall Rating
5.0
3 reviews
Excellent
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