My Weekend Breakfast Casserole Recipe hits the spot, from a brunch with friends to the busy holidays.
I feel like I’m running around with my hair on fire trying to get everything ready for Christmas. How on earth am I going to have everyone’s presents ready, the Christmas cards out and enough holiday cheer to keep me sane until New Year’s?
One thing I know I won’t have to worry about is what I’m serving on Christmas morning. This Weekend Breakfast Casserole is easy enough to pull together and will feed the troops to get them through all of the Christmas present opening.
Weekend Breakfast Casserole Recipe
The best thing about this casserole is it’s perfect any time of year, really. Anytime you’re hosting a brunch, just pull this recipe out of your arsenal. It’s an easy hit for breakfast.
Ingredients:
- 5 eggs
- 1/2 cup milk
- 3 cups of frozen hash browns, thawed
- 1/3 cup green onions, sliced
- 1/2 tsp. salt
- 1 1/2 cups mild cheddar cheese
- 5 slices bacon
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Directions:
Cook and crumble bacon.
While the bacon is cooking, stir together eggs and milk.
Stir in the hash browns, green onion and salt.
Add one cup of the cheese and 4 slices of the bacon. Pour into a 9-inch greased pie plate.
Bake at 350 degrees for 30-35 minutes until casserole is set and doesn’t wiggle when shaken a bit.
Sprinkle with remaining bacon crumbles and cheese. Bake an additional 5 minutes.
Cut into wedges and serve.
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Don’t miss out my other Delectable Holiday Recipes on Mommy Evolution!
Weekend Breakfast Casserole Recipe
This Weekend Breakfast Casserole Recipe hits the spot, from a brunch with friends to the busy holidays.
Ingredients
- 5 eggs
- 1/2 cup milk
- 3 cups of frozen hash browns, thawed
- 1/3 cup green onions, sliced
- 1/2 tsp. salt
- 1 1/2 cups mild cheddar cheese
- 5 slices bacon
Instructions
- Cook and crumble bacon.
- While the bacon is cooking, stir together eggs and milk.
- Stir in the hash browns, green onion and salt.
- Add one cup of the cheese and 4 slices of the bacon. Pour into a 9-inch greased pie plate.
- Bake at 350 degrees for 30-35 minutes until casserole is set and doesn't wiggle when shaken a bit.
- Sprinkle with remaining bacon crumbles and cheese. Bake an additional 5 minutes.
- Cut into wedges and serve.
I love casseroles any time of day. Thanks for sharing on the Creative K Kids Tasty Tuesdays Linky Party. We will be back on Dec. 29th and hope you will join us.
I made this the day my daughter and son in law bought their baby home from the hospital. I left it on the warm on the stove. They said it was delicious and had it for dinner and breakfast the next day. I’m going to make it for Xmas morning and double the recipe
Yeah! So glad your daughter and SIL enjoyed the casserole. It’s such an easy favorite for us 🙂 Have a wonderful Christmas!
Oh wow this sounds like the most perfect breakfast-casserole– if only I would pop a crisp through the screen and take a piece now!
I’m not sure if I can wait until the weekend to have this.
Sounds totally delicious! Thanks for sharing on the What’s for Dinner Link up!
These looks delicious! I love easy breakfasts any day of the week. Thanks for the awesome recipe!
Wow – this one looks great! I have several breakfast casserole recipes, but they use sausage or ham. This is the first one I have seen (that looks good) which uses bacon! Yummmmmm. Thanks for the recipe.
Your Breakfast Casserole looks fantastic! Thanks so much for sharing your awesome recipe with us at Full Plate Thursday. Hope you are having a great day and come back to see us real soon!
Miz Helen
Yum! Featuring this week on Family Fun Friday!
http://www.happyandblessedhome.com/6-weekend-breakfast-recipes/
I eas disapponyed. I was beginning to wonder if I miss read the recipe as 1/2 teaspoon of salt. I checked the recipe in between bites. Everybody just said they tasted onions and they couldn’t taste anything else. I will definitely add more salt next time I make this and leave out the onions. It is a quick recipe so I will try it again. Just saying a 1/2 tsp of salt is not slot for 5 eggs and the amount of potatoes. I shredded my own potatoes which is so easy because I dont buy any frozen product like that.
Thanks for the feedback! We try to limit salt but I can certainly understand how folks have different tastes and I’m glad you’ve found a tweak that works for your family 🙂
Made this tonight, it was a hit. It was just three of us and I thought there’d bE left overs for breakfast but there was absolutely nothing left. I had some celery and bell pepper that was starting to turn so I added that and another egg to make up for the extra veggies. I don’t usually cook my hubby does so this was a nice respite for him.
So glad to hear you enjoyed the recipe!