Individual Brunch Casseroles |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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. 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 eggs |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 cup (4 ounces) shredded cheddar cheese |
1/2 pound sliced bacon, cooked and crumbled |
1 can (4 ounces) mushroom stems and pieces, drained |
Directions:
1. In a large skillet, saute the 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 the heat.
2. In a large bowl, whisk the eggs, salt and pepper. Add cheese, bacon and mushrooms; mix well. Stir in potato mixture. Pour into four greased individual baking dishes.
3. Bake, uncovered, at 350° for 25-35 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving. Yield: 4 servings.
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