I love this breakfast casserole! It is a great all in one breakfast that is oh so satisfying and is my go to for weekday breakfasts. For those of us who are lucky enough to have chickens, I am sure you also have a slight abundance of eggs. We are always looking for ways to use eggs creatively and this recipe uses lots and we enjoy this dish for breakfast or brunch.
This casserole has everything I love in it. It has eggs, bacon, mushrooms, cheese, onions and what ever else you like to throw in a breakfast casserole. Its kind of versatile that way. I make this and freeze it in individual packages so I can grab one and go to work. It’s all about saving time in my house since there is always lots to do.
This breakfast casserole whips up super fast and freezes perfectly for you to use when you have a busy week planned. If you need to grab something on the go try this and enjoy!
Pin the picture below to your Breakfast Board and remember to
This recipe is a fast, throw everything in a bowl and bake it up kind of recipe. Its great to freeze for a quick on the go breakfast packed full of protein.
- 8-10 eggs
- 1 cup whipping cream
- 1 cup grated cheddar
- 1 tsp onion powder Or 1/2 cup finely grated onion
- 1/4 cup butter
- 6 pieces bacon
- 3 cups mushrooms, sliced, uncooked
- 1 salt and pepper to taste
Turn oven on to 400 degrees.
Dice the bacon and cook, add the mushrooms and saute for 5 more minutes until mushrooms are cooked. Add the butter until incorporated.
Grease baking pan well - I use an 8 X 11.5 pan to make a thicker casserole.
Lay bacon and mushroom mix in the bottom of the greased pan.
Beat eggs in a bowl, mix in cream, grated cheese, onion powder.
Pour in pan over the bacon mixture.
Bake for 30 minutes or until the top is nicely browned.