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This recipe is great to prepare on Christmas Eve and bake on the morning of Christmas Day.
- Preparing Time: 1 hour and 40 minutes
- Total Time: -
- Served Person: 5
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 1/2 cups milk
- 2 onions, chopped
- 1 tablespoon butter
- 1 cup shredded cheddar cheese
- 2 cups fresh sliced mushrooms
- 1/4 teaspoon garlic salt
- 1 pinch dried parsley
- 1 pound bacon
- 4 eggs
- 4 cups frozen hash brown potatoes, thawed
- Carbohydrate 31.9
- Cholesterol 217
- Fat 28.6
- Protein 28.1
- Sodium 1518
- Calories 494 calories;
Place bacon in a large skillet. Cook over medium-high heat until evenly brown. Drain and set aside. Add the mushrooms and onion to the skillet; cook and stir until the onion has softened and turned translucent and the mushrooms are tender, about 5 minutes. Grease a 9x13-inch casserole dish with the tablespoon of butter. Place potatoes in bottom of prepared dish. Sprinkle with salt, garlic salt, and pepper. Top with crumbled bacon, then add the onions and mushrooms. In a mixing bowl, beat the eggs with the milk and parsley. Pour the beaten eggs over the casserole and top with grated cheese. Cover and refrigerate overnight. Preheat oven to 400 degrees F (200 degrees C). Bake in preheated oven for 1 hour or until set.
