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Individual Brunch Casseroles

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
  • Total Time
    Prep: 20 min. Bake: 25 min.
  • Makes
    4 servings


  • 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


  • 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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