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Individual Brunch Casseroles

Individual Brunch Casseroles
I created this recipe one Sunday morning when I needed to use up some potatoes. Our two daughters especially look forward to sitting down to these individual casseroles. —Peggy Meador, Kell, Illinois
4 ServingsPrep: 20 min. Bake: 25 min.

Ingredients

  • 3 cups shredded uncooked potatoes
  • 3/4 cup diced onion
  • 1/2 cup diced celery
  • 1/2 cup diced green pepper
  • 2 to 4 tablespoons canola oil
  • 4 eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/2 pound sliced bacon, cooked and crumbled
  • 1 can (4 ounces) mushroom stems and pieces, drained

Directions

  • In a large skillet, saute the potatoes, onion, celery and green
  • pepper in 2 tablespoons oil until vegetables are crisp- tender. If
  • necessary, add additional oil to prevent sticking. Remove from the
  • heat.
  • In a large bowl, whisk the eggs, salt and pepper. Add cheese, bacon
  • and mushrooms; mix well. Stir in potato mixture. Pour into four
  • greased individual baking dishes.
  • Bake, uncovered, at 350° for 25-35 minutes or until a knife
  • inserted near the center comes out clean. Let stand for 5 minutes
  • before serving. Yield: 4 servings.
© Taste of Home 2013

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Individual Brunch Casseroles (continued)

Nutrition Facts: 1 serving (1 each) equals 507 calories, 31 g fat (12 g saturated fat), 261 mg cholesterol, 995 mg sodium, 35 g carbohydrate, 4 g fiber, 23 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.
© Taste of Home 2013