Bacon, Potato, Mushroom, and Egg Casserole

Yesterday morning, I threw this bacon, potato, Mushroom, and egg casserole and served it as brunch. It was comforting, hearty, delicious, and perfect for a cold rainy day. I loved the potatoes with spinach and mushrooms while my son loved the bacon and cheese the most. We all enjoyed the casserole and my husband thought the leftovers were just as tasty this morning.

How to Make a Bacon, Potato, Mushroom, and Egg Casserole

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 10-15 minutes, 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.

Bacon, Potato, Mushroom, and Egg Casserole

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Prep Time: 10 minutes minutes

Cook Time: 55 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Course: Breakfast

Cuisine: American

Servings: 4 - 6

Author: Pam - For the Love of Cooking

Equipment

• 8-inch baking dish
• Large skillet

Ingredients

• 6 slices 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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