Breakfast Casserole

We are big breakfast eaters in this house, so I’m always on the look out for new breakfast ideas. I stumbled on some breakfast casseroles online, most of which had meat, so I came up with my own version using mushrooms to replace the meat. The combination of savory mushrooms, creamy cheese and potatoes is total breakfast comfort food. Enjoy!

Ingredients:
1 tablespoon butter, plus more for greasing dish
1 small onion, finely chopped
10 oz bag mushrooms, finely chopped
9 eggs
1/4 teaspoon, or squirt of yellow mustard
1 cup whole milk
salt and pepper to taste
2 cups sharp cheddar cheese, grated
1 1lb bag frozen hash brown potatoes

Instructions:
1. Preheat oven to 350
2. Grease a 9 X 13 casserole dish, set aside.
3. In a large skillet over medium heat, heat butter.
4. Add onions, and cook stirring frequently until translucent.
5. Add mushrooms, and cook stirring frequently until onions are golden brown.
6. Remove from heat and set aside.
7. In an extra large bowl whisk eggs, milk, yellow mustard, salt, and pepper together vigorously for about a minute to combine.
8. Fold in the cheese, frozen hash brown potatoes, and onion mixture.
9. Pour into prepared casserole dish.
10. Place casserole in oven and bake for 45 minutes to an hour, until top is golden, and casserole is firm.
12. Remove from oven, and let sit for 5 minutes.
13. Serve and enjoy!

**Check out some of the items I used here by clicking on the Amazon link below. This link is an affiliate link, your purchase costs will be the same but The Masala Girl will automatically receive a small commission, thanks for your support. 🙂