Brunch Casserole

This breakfast casserole with hash browns, mushrooms, bacon, and eggs is easy to prepare the day before. Just pop it in the oven for an hour in the morning, and enjoy it for breakfast or brunch.
Prep Time 20 mins
Cook Time 1 hr 15 mins
Cover and refrigerate 8 hrs
Total Time 9 hrs 35 mins
Servings 8 people


  • 1 lb bacon
  • 2 medium onions chopped
  • 2 cups mushrooms fresh sliced
  • 1 tbsp butter
  • 4 cups frozen hash brown potatoes thawed
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1/4 tsp garlic salt
  • 4 medium eggs
  • 1 1/2 cup milk
  • 1 pinch dried parsley
  • 1 cup shredded cheddar cheese


  • Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a towel-lined plate and crumble when cool enough to handle. Drain grease from the skillet.
  • Cook onions and mushrooms in the residual grease in the skillet until onions are translucent and mushrooms are tender, about 5 minutes.
  • Grease a 9×13-inch casserole dish with 1 tablespoon of butter. Place potatoes into the bottom of the dish; sprinkle with salt, pepper, and garlic salt. Top with crumbled bacon, then add onions and mushrooms.
  • Whisk milk, eggs, and parsley together in a mixing bowl; pour over casserole and top with cheddar. Cover and refrigerate, 8 hours to overnight.
  • When ready to bake, preheat the oven to 400 degrees F (200 degrees C).
  • Bake in the preheated oven until set, about 1 hour.


If you’re baking this the same day you make it, and it won’t be refrigerated, reduce the bake time to 45 minutes.