Christmas Brunch Casserole

Christmas Brunch Casserole

pamjlee 12

"This recipe is great to prepare on Christmas Eve and bake on the morning of Christmas Day."

Ingredients 1 d 1 h 40 m {{adjustedServings}} servings 494 cals

Serving size has been adjusted!

Original recipe yields 5 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 494 kcal
  • 25%
  • Fat:
  • 28.6 g
  • 44%
  • Carbs:
  • 31.9g
  • 10%
  • Protein:
  • 28.1 g
  • 56%
  • Cholesterol:
  • 217 mg
  • 72%
  • Sodium:
  • 1518 mg
  • 61%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Place bacon in a large skillet. Cook over medium-high heat until evenly brown. Drain and set aside. Add the mushrooms and onion to the skillet; cook and stir until the onion has softened and turned translucent and the mushrooms are tender, about 5 minutes.
  2. Grease a 9x13-inch casserole dish with the tablespoon of butter. Place potatoes in bottom of prepared dish. Sprinkle with salt, garlic salt, and pepper. Top with crumbled bacon, then add the onions and mushrooms.
  3. In a mixing bowl, beat the eggs with the milk and parsley. Pour the beaten eggs over the casserole and top with grated cheese. Cover and refrigerate overnight.
  4. Preheat oven to 400 degrees F (200 degrees C).
  5. Bake in preheated oven for 1 hour or until set.
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  • Cook's Note
  • If you're baking this the same day you make it (so it's not refrigerated) reduce the bake time to 45 minutes.
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Reviews 269

  1. 356 Ratings


This is very easy to make, as promised, and is not "bad", but is kind of bland "as is". I can make the following suggestions: first, double the amount of eggs stated from 4 to 8. "Eight is enough!" (Ok, I'm sorry, that was cheesy.) :) Speaking of cheese - use sharp cheddar, more than what she recommends (a cup, also, doesn't appear to be substantial enough) and don't add it until maybe the last 20-25 minutes or so. If you leave it on the entire time it gets really dry and too crispy, almost burned in places. You want it to be nice and melty, not dried out. Thirdly - more is needed to give the dish some oomph. I would recommend doing any of the following: tossing in some chopped green pepper to the onion/mushroom mixture, adding some Tabasco sauce to the egg mixture, or topping with pepperjack cheese instead of cheddar (and again - only during the last 20 minutes!). I made this dish for an Easter brunch with my husband and my parents - all ate their portions, but they all gave me suggestions as to how this could be better the second time around. I also have to say that using Oscar Meyer pre-cooked bacon saves LOADS of time and doesn't leave your whole house smelling of bacon grease! My parents also suggested that you could use ground sausage, spicy or non-spicy, or perhaps some cubed ham (as other members have suggested) instead of the bacon. I hope my suggestions have helped! Again, this is not a bad recipe, just needs some tweeking.


This is a good breakfast recipe but I'm not sure if the presentation is so appealing (minor flaw). I layer per directions and noticed my top was cooking faster than the bottom. By the end, the top was beyond done while the bottom was somewhat mushy. It still had a good taste and the second time I made it, I mixed it all together. Solidified better and blended well. I also added sauted green bell peppers, used sharp cheddar cheese, 1 tsp dry mustard, 1 cup of chopped ham and 6 eggs instead of 4. Second time was a charm.


My family really enjoyed this for breakfast. I would recommend adding 2 more eggs, covering and baking for 45 minutes instead of 1 hour. I also used full pkg of shredded cheese on top. The house smelt wonderful and my family was delighted with their full tummies. Thanks!