Main Dishes

Overnight Breakfast Casserole

64

The whole family pitches in to make this late on Christmas Eve for a very easy Christmas morning breakfast. It has been a hit at breakfast potlucks too!

12
1 lb. bacon, cooked crisp
2 tbsp. bacon drippings
½ cup green onions, chopped
1 med. green pepper, chopped
4 oz. mushrooms, chopped
1 garlic clove, minced
2 tsp. dry mustard
1 tsp. garlic salt
½ tsp. black pepper
1 pkg. (28-32 oz.) frozen shredded hash-brown potatoes
10 large eggs
2 cups milk (whole or 2%)
6 oz. cheddar cheese, shredded
Spray 9x13” pan with cooking spray. Fry bacon in skillet until crisp. Remove and set aside, reserving about 2 tbsp. drippings in skillet. Sauté chopped onions, green pepper, mushrooms and garlic until onion is translucent. Add dry mustard, garlic salt and pepper. Stir well and remove skillet from heat. Beat 5 eggs with one cup milk. In the 9x13 pan, layer ½ pkg. potatoes, ½ of the cooked bacon (crumbled), ½ of the sautéed vegetable mixture and 3 oz. of the shredded cheese. Pour egg mixture over. Beat remaining 5 eggs with one cup of milk. Repeat layers using remaining potatoes, crumbled bacon, vegetables and cheese. Pour remaining egg mixture over all. Cover with foil and refrigerate overnight. Bake, covered at 375 deg. for 30 min. Remove foil and cook an additional 30 minutes or until eggs are set. Cut into 12 pieces and serve. Tips: This can easily be baked immediately after assembly. Cooking time may vary, as the casserole will not be refrigerated first.
Nutritions

Calories
261

Sodium
711mg
29% DV

Fat
19g
29% DV

Protein
12g
24% DV

Carbs
9g
3% DV

Fiber
2g
8% DV