Christmas Brunch Casserole

A lot of breakfast casseroles end up being really heavy or soggy with cheese sauce, egg mixture, and/or grease, but this one was not heavy at all – quite light. Only adjustments I made: I added cut-up pieces of cooked breakfast sausage links in addition to the cooked bacon, (I cook bacon in the oven though, not a pan,) I doubled the amount of cheese, and served it with sour cream on the side as well – was pretty good. Like I said, we didn’t feel “gross” after eating this for breakfast on Christmas morning 🙂 I will make it again, but probably with two more eggs, add some extra cheese into the hashbrowns, and will cover it while it bakes for at least the first 30 mins.

I hope people read the reviews before making this because it has major potential but a few flaws. First off, don’t make a mess sautéing bacon. Do it on a rack on a sheet pan in the oven. Sauté veg in butter and olive oil, for much longer than 5 mins. You want the pan to be almost dry. Cook the water content from the onions and mushrooms and season them with salt, pepper and Italian seasoning. Definitely use 6 eggs, like others suggested here. And use way more than a cup of cheese, adding with 20 mins left to cook. If you put it on from the beginning, it forms a layer of crunchy cheese and doesn’t stay on. Also, at 400 this only needed about 35 mins in the oven to set up. I made it and baked it immediately. Increased cooking time would be needed if baked from the fridge

Waited until the last minute and couldn’t find hash browns, so I used potatoes O’Brien instead. Worked out perfectly. So yummy!

I used 8 eggs, one can of evaporated milk, and a cup of sour cream. Baked at 400 degrees F covered for 45 and took foil off for the last 15 minutes. Voila xo

I made this delicious casserole for Christmas brunch. We loved it! I baked the bacon in the oven while I was preparing the other ingredients. Used 6 eggs. No mushrooms. Added red pepper. Used more cheese than it called for. Mixed everything together and sprinkled some cheese on top. This recipe is a good base for other breakfast casseroles. May try a different meat next time.

This is the my second Christmas making this dish.

I spent Christmas Eve day prepping everything for Christmas Day. This took time to chop the onions and cook the bacon but once that was done everything went quickly. Christmas morning I put it in the oven and in an hour I was having breakfast. I thought it was so good that I had 3 helpings. Will do it again. It’s definitely a 5 stars in my recipe file.

I liked this a lot, although, I would brown the hash browns a bit first.

Great recipe. It’s a Christmas staple in our home.

The family loved it! It was nice to be able to prep it the night before and just pop it into the oven in the morning as well. I took advice from some of the other commenters and put in 6 eggs instead of 4. I also added a chopped green bell pepper to the recipe. As I don’t like to get the top too brown, I turned the oven down to 350 and baked it for an hour and a half, and for me, that was perfect. This recipe is a keeper!

I addedgreen peppers to the onions and breakfast sausage to the bacon. Yum

I used the recommendation of others and used 8 eggs, used southern style hashbrowns which already has spicey ingredients, and added the cheese after the egg bake was cooked for 30 minutes and cooked it for another 25-30 minutes with the cheese. I also made it again the following weekend for my family and friends and everyone absolutely loved it. It’ll be my go-to dish for brunch get-togethers! Thank you.

This gets rave reviews but I have added my own touches – added fresh spinach – did ground breakfast sausage instead of bacon – for a larger crowd added a few more eggs and extra milk – lots of cheese on top!

Since the bacon has salt, I would omit adding salt. I found it a little too salty. Other than that, was great!

Pretty good recipe- with some adjustments. After reading lots of reviews, what needed to be seasoned is the potatoes. Mixed some of the bacon and cheese and onion/garlic/mushrooms along with seasonings (cooked in bacon fat) in with potatoes before “layering”. I did use 8 eggs instead of 4. Oh, I added a little (4Tbsp) sour cream into eggs/milk before pouring over potatoes. Update: forgot to include, baked covered 45 minutes/ uncovered 15 minutes. (Had already sliced into it :-p)

Great recipe. Easy to make. One caution though is to watch the cooking time. I cooked it fresh for 45 minutes and that was too long. I will be making this again.

Definitely make again!

Everyone loved it. However I used 10 eggs, baked it covered at 375 for 45 minutes, uncovered for 15.

It was okay. Next time I will make it with more eggs & less bacon to suit my family preference. Overall, a good recipe.

See my review above. Here’s the after shot: the side with no cheese was a request by someone who’s lactose intolerant.

Only thing I didn’t use was Hashbrowns.