Great Breakfast Casserole |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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A friend of mine made this recipe when we visited her house, and it was so wonderful I had to have the recipe! Ingredients:
2 tablespoons butter |
1/2 cup chopped onion |
1 (4 ounce) can chopped green chilies, drained and rinsed |
1 cup sliced mushrooms |
1 cup diced canadian bacon |
1 (1 1/2 ounce) packet knorr leek soup mix |
6 large eggs |
2 cups milk |
3 cups frozen hash browns, defrosted |
1 cup grated mild cheddar cheese |
1 cup grated monterey jack cheese |
Directions:
1. Preheat the oven to 350 degrees. Coat a 13-by-9 inch baking dish with nonstick cooking spray.
2. Melt the butter over medium heat in a 12-inch saute pan.
3. Add the onions and chiles and cook, stirring, until the onion is softened, 4 to 6 minutes.
4. Add the mushrooms and canadian bacon and cook, stirring, for 4 minutes.
5. In a large mixing bowl, whisk together the soup mix, eggs, and milk. Add the vegetables and bacon to the eggs and stir in the hash browns.
6. Pour the mixture into the prepared dish, sprinkle with the cheeses, and bake until set and the cheese is golden - 35 to 40 minutes.
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