Bacon & Mushroom Breakfast Bake

Recipe Collection: Breakfast

Bacon & Mushroom Breakfast Bake kickstarts your day with a hearty dish that combines crispy bacon, tender mushrooms, and fluffy eggs layered with hash browns and melted cheese. This non-vegetarian American classic is perfect for family brunches or holiday gatherings. With dairy and egg allergies in mind, this recipe is a crowd-pleaser that can be prepared the night before for a hassle-free morning.

The rich flavors of bacon and mushrooms create a satisfying breakfast that pairs well with fresh fruit or a light salad. Easily select this recipe from the easyChef Pro App, where you can explore personalized recommendations, AI-powered pantry tracking, and smart shopping lists for the best prices. Organize your ingredients and follow our step-by-step guide to create a delicious breakfast today!

Overview

This delightful breakfast casserole combines crispy bacon, tender mushrooms, and fluffy eggs with hash browns and cheese, making it a perfect dish for holiday mornings or family brunches. Prepare it the night before and simply bake it in the morning for a stress-free, delicious start to your day.

Diet Type

Non-Vegetarian

Allergies

Dairy, Eggs

Cuisine

American

Serving Size: 8

Cooking Time: 75 minutes

Ingredients

• 1 Pound (lb) bacon
• 2 Medium onions, minced
• 2 Cups fresh mushrooms, sliced
• 1 Tablespoon (tbsp) butter, melted
• 4 Cups frozen hash brown potatoes
• 1 Teaspoon (tsp) salt
• 0.5 Teaspoon (tsp) black pepper, ground
• 0.25 Teaspoon (tsp) garlic salt
• 4 Medium eggs, whisked
• 1.5 Cups milk
• 1 Pinch parsley, dried
• 1 Cup Cheddar cheese, shredded

Steps

1. Cook the bacon in a large skillet over medium-high heat until evenly browned, about 10 minutes. Transfer to a paper towel-lined plate and crumble when cool. Drain the grease from the skillet.
2. In the same skillet, cook the onions and mushrooms in the residual bacon grease until the onions are translucent and mushrooms are tender, about 5 minutes.
3. Grease a 9x13-inch casserole dish with butter. Layer the hash brown potatoes at the bottom and sprinkle with salt, pepper, and garlic salt. Top with crumbled bacon, onions, and mushrooms.
4. In a mixing bowl, whisk together the milk, eggs, and parsley. Pour this mixture over the casserole and top with shredded Cheddar cheese. Cover and refrigerate for 8 hours or overnight.
5. Preheat the oven to 400°F (200°C) when ready to bake.
6. Bake the casserole in the preheated oven until set, about 1 hour.
7. Serve hot and enjoy your savory breakfast casserole!

Enjoy your homemade Bacon & Mushroom Breakfast Bake!