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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
  • Total Time
    Prep: 20 min. Bake: 25 min.
  • Makes
    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

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.
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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Reviews

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Average Rating:
  • craftyj39
    Apr 8, 2014

    Will try this

  • dford1959
    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!

  • Grace zip60563
    Apr 2, 2010

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

  • carolone35
    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.

  • marthabenoit
    Apr 1, 2010

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