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
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
Reviews
Will try this
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!
THIS ALSO MAKES A NICE CASSEEROLE EVEN IF YOU USE THE ONE DISH SYSTEM. WE LIKED IT VERY MUCH
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.
I made this today for lunch, great taste, filling, thinking about making it for Easter Sunday.