Individual Brunch Casseroles

Name: Individual Brunch Casseroles
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings.
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 large eggs; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 cup shredded cheddar cheese; 1/2 pound sliced bacon, cooked and crumbled; 1 can (4 ounces) mushroom stems and pieces, drained

TOTAL TIME: Prep: 20 min. Bake: 25 min. YIELD: 4 servings.

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

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 large eggs
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese
1/2 pound sliced bacon, cooked and crumbled
1 can (4 ounces) mushroom stems and pieces, drained

Directions

1. Preheat oven to 350°. In a large skillet, saute 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 heat.
2. In a large bowl, whisk eggs, salt and pepper. Add cheese, bacon and mushrooms; mix well. Stir in potato mixture. Pour into four greased individual baking dishes.
3. Bake, uncovered, 25-35 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving.

Nutrition Facts

1 each: 507 calories, 31g fat (12g saturated fat), 261mg cholesterol, 995mg sodium, 35g carbohydrate (4g sugars, 4g fiber), 23g protein.

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