Individual Brunch Casseroles Recipe

4.5 5 5
Individual Brunch Casseroles Recipe
Individual Brunch Casseroles Recipe photo by Taste of Home
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Individual Brunch Casseroles Recipe

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4.5 5 5
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 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 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

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.
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.
Bake, uncovered, 25-35 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving. Yield: 4 servings.
Originally published as Individual Brunch Casseroles in Country Pork 1996, p90

Nutritional Facts

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

  • 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
  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. Yield: 4 servings.
Originally published as Individual Brunch Casseroles in Country Pork 1996, p90

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craftyj39 User ID: 7745754 21577
Reviewed Apr. 8, 2014

"Will try this"

MY REVIEW
dford1959 User ID: 1378692 47464
Reviewed Apr. 6, 2010

"I have cooked & tried many breakfast casseroles and thus far this one is the best one yet. I think my family would like me to make this all the time. Great Job & thanks for sharing!"

MY REVIEW
Grace zip60563 User ID: 2435482 23749
Reviewed Apr. 2, 2010

"THIS ALSO MAKES A NICE CASSEEROLE EVEN IF YOU USE THE ONE DISH SYSTEM. WE LIKED IT VERY MUCH"

MY REVIEW
carolone35 User ID: 4509505 48699
Reviewed Apr. 1, 2010

"I would try to make it a little more diet-savvy by using egg whites, low fat cheese, and not use so much bacon. More vegetables could be added instead such as tomatoes and yellow squash. Could be topped with Salsa."

MY REVIEW
marthabenoit User ID: 3391770 15814
Reviewed Apr. 1, 2010

"I made this today for lunch, great taste, filling, thinking about making it for Easter Sunday."

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