Christmas Brunch Casserole

This recipe is great to prepare on Christmas Eve and bake on the morning of Christmas Day.
Prep Time 20 mins
Cook Time 1 hr 15 mins
Servings 8 servings


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


  • Make sure to collect all the necessary ingredients.
  • Cook bacon in a large skillet over medium-high heat, turning occasionally until evenly browned. Transfer the cooked bacon onto a paper towel-lined plate and crumble when cool enough to handle. Drain the excess grease from the skillet.
  • Cook onions and mushrooms in the residual oil in the pan until the onions are see-through and the 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.
  • Combine milk, eggs, and parsley in a bowl, pour over casserole, top with cheddar, and refrigerate for 8 hours or overnight.
  • When ready to bake, preheat oven to 400 degrees F. Bake in the preheated oven until set, about 1 hour.
  • Serve hot and enjoy!