I hope everyone enjoyed their Easter break!  Shaun’s sister came to visit us for the weekend with her two dogs.  So we definitely had quite a house full with our two dogs and hers.  I wish I could tell you all that we did but to be completely honest it was absolutely nothing.  Seriously, we sat around watched TV, read books, laid outside, napped, and played with the dogs.
We decided to do an early mass on Sunday since the later one would be packed.  On Saturday night I whipped up this delicious casserole and was able to put it in the oven for when we returned home from church.
P.S. Sorry the post is so short! But we are spending time this evening home searching!


Brunch Casserole

Brunch Casserole


In a large cast iron skillet cook all of the bacon on med/high heat. Remove bacon and place on paper towels. Drain the grease into a glass jar.

Add the onions into the cast iron and cook for 5 minutes on medium heat. Then add in the mushrooms and stir. Cook for an additional 5 minutes.

In large bowl add the egg substitute, eggs, milk, hash browns, cheese, and green chilies. Season it generously with salt and pepper. Then crumble up the bacon and place it in the large bowl along with the onions and mushrooms.

Pour in a 13×9 inch greased casserole dish. Cover with foil and place in refrigerator overnight.

Preheat oven to 350 degrees.

Cook uncovered for 45-55 minutes or until center is done. You can check by inserting a butter knife and if it comes out clean then the dish is done.

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