It’s time for a hearty Breakfast Casserole! I am all about easy recipes. I don’t have a lot of time to cook but still want to make sure that I serve meals that are visually pleasing and taste good, even when they don’t take much time to make. The hearty Breakfast Casserole features eggs and bacon with two types of cheese.
I used shallots and mushrooms to add some healthy nutritional ingredients to the casserole and I kept the amount of cheese fairly low (just one ounce per person) to keep the calories on the lighter side.There is very little prep work needed which I loved.
Using shallots instead of normal onions gives a light and sweet flavor to the casserole. I got lots of flavoring from fresh herbs (I chose rosemary, chives and parsley today), and both extra sharp and Gouda cheeses add a ton of flavor so I did not have to overload the casserole with cheese.
The main prep works comes from chopping up the bacon, mushrooms and shallots. 1 minute is all that takes!
The only other prep step is browning the shallots, mushrooms and bacon in a non stick frying pan. About 3 minutes and the rest of the ingredients get added one by one into a large bowl.
Let’s assemble this delicious Breakfast Casserole.
It’s time to start blending all the flavors. I chose a large mixing bowl and placed the bacon/shallot mixture in it. Then I folded in the hash brown potatoes, gave it a swirl and then added the eggs, and mixed everything well.
Next, grate the cheese and mix well and then sprinkle over the fresh herbs and sea salt and cracked black pepper. A good mix with a silicone spatula and it’s almost ready for the oven.
I used a ceramic cast iron baking dish. Mine was about 11 x 8 1/2″ and the mixture filled it well. It went into the oven for 30 minutes. That gave me time to chop up some fresh fruit and pour out orange juice.
The eggs and cheese combine to make a nice texture that holds very well in the pan and on the plate. It came out a nice golden brown. Can’t wait to dig into it!
This amazing breakfast casserole is just full of flavor but not too heavy. It sits beautifully on a plate, sort of like a big piece of quiche without the calories that the crust gives it. Everything just cooks into one luscious mass that is super easy to cut (and eat!) I can’t believe a 30 minute meal is this tasty!
I love all the textures in this breakfast casserole. The eggs and cheese make it creamy. The hash brown potatoes gives it a bit of bite and the bacon…well everything goes well with bacon. Chopping it into small pieces makes sure that every bite has some bacon flavor.
This hearty breakfast casserole makes a wonderful weekend brunch meal. Heck…I’d even like it for dinner!
For more inspiration for breakfast, see my Pinterest Breakfast Recipes Board or you could try one of these amazing breakfast ideas.
|Banana Chocolate Muffins||Banana Fosters Oatmeal||Strawberry Belgian Waffles|
- 6 slices of bacon, chopped
- 2 medium shallots, chopped
- 4 large mushrooms, chopped
- 4 large eggs
- 4 cups of hash brown potatoes (frozen or fresh)
- 2 ounces of sharp cheddar cheese
- 3 ounces of Gouda cheese
- 1 sprig of rosemary, minced
- 1 tbsp of fresh parsley, minced
- 2 tbsp of fresh chives, minced
- ½ tsp of Pink sea salt
- ¼ tsp of cracked black pepper
- Preheat the oven to 350 º, Spray an 8½ x 11" oven proof baking dish with cooking spray.
- In a large non stick pan, cook the bacon, mushrooms and shallots until the bacon is cooked and the vegetables are tender.
- Place this mixture in a large bowl and add the hash browns, eggs, cheeses and seasonings. Stir between each ingredient.
- Pour the mixture into the prepared pan and bake in the oven for 30 minutes.
- Serve immediately. Makes 4 large servings.
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