I created this recipe one Sunday morning when I needed to use up some potatoes. Our two daughters especially look forward to sitting down to these individual casseroles. —Peggy Meador, Kell, Illinois
Individual Brunch Casseroles
Individual Brunch Casseroles
Prep Time
20 min
Cook Time
25 min
Yield
4 servings
Ingredients
- 3 cups shredded uncooked potatoes
- 3/4 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced green pepper
- 2 to 4 tablespoons canola oil
- 4 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup shredded cheddar cheese
- 1/2 pound sliced bacon, cooked and crumbled
- 1 can (4 ounces) mushroom stems and pieces, drained
Directions
- Preheat oven to 350°. In a large skillet, saute potatoes, onion, celery and green pepper in 2 tablespoons oil until vegetables are crisp-tender. If necessary, add additional oil to prevent sticking. Remove from heat.
- In a large bowl, whisk eggs, salt and pepper. Add cheese, bacon and mushrooms; mix well. Stir in potato mixture. Pour into four greased individual baking dishes.
- Bake, uncovered, 25-35 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving.
Nutrition Facts
1 each: 507 calories, 31g fat (12g saturated fat), 261mg cholesterol, 995mg sodium, 35g carbohydrate (4g sugars, 4g fiber), 23g protein.
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