Breakfast Casserole

A tasty breakfast that you can bake the day before! Leftovers are delicious too!
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Course: Breakfast
Keyword: Breakfast Casserole
Fuel: S
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 6
Author: Coach Becky


  • 1 onion sliced
  • 2 TBL butter
  • 2 8 oz. boxes of sliced mushrooms Sautéed, Optional
  • 1 dozen eggs
  • mineral salt to taste
  • pepper to taste
  • 3/4 cup half & half
  • 3/4 cup heavy whipping cream
  • 9 slices of bacon crumbled, cooked crispy
  • 2 cups shredded sharp cheddar


  • Preheat the oven to 400°. Sauté 1 thinly sliced onion w 2 TBL Butter on low for 15-20 minutes until caramelized.
  • If your mushrooms aren't already sautéed, sautée sliced mushrooms in butter.
  • Beat the eggs w salt, pepper, add the half & half, and heavy whipping cream.
  • Now add the crumbled cooked crispy bacon and shredded sharp cheddar. Mix.
  • Then add the sautéed onions and mushrooms. Pour in a greased dish. Bake in the oven 400° for 40 minutes.
  • Don't like mushrooms, skip them! Or if you love them, and the rest of the family doesn't, split between 2 pans. I pour some of the batter without mushrooms in a pan, before adding my mushrooms and pour in a separate pan. 


On the Trim Healthy Mama plan this is a THM S recipe.
Tried this recipe?Mention @coach_becky_yoder or tag #icecreambecky!
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