Bacon and Cheese Egg Casserole

This is a great idea for Easter breakfast, but with a modification or two it could easily become breakfast for dinner any night of the week.

6 green onions (green and white parts sliced)
1 tomato (chopped) divided
1/2 lb bacon slices
1 cup sliced fresh mushrooms
1 dozen eggs
1/3 cup sour cream
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
Salt and pepper to taste

Preheat oven to 325 degrees.

Reserve 2 Tbsp each of the green onions and tomatoes.

Heat a cast iron skillet over medium high heat.  Cut bacon into 1" pieces into hot pan.  Cook until crisp.  Remove from pan and drain on paper towel.

Add 2 Tbsp of bacon fat to a 10" skillet.  Add sliced mushrooms to drippings;  cook until tender.  Remove from heat.  Add bacon to skillet with remaining onions and tomatoes.  Mix well.

Whisk eggs and sour cream until well blended.  Pour into greased 13 x 9" baking dish.  Sprinkle with salt and pepper.  Top with bacon mixture and cheeses.

Bake for 30 minutes or until center is set.  Top with reserved onions and tomatoes.  Let stand 5 minutes before cutting to serve.


To make this a dinner dish, add one thinly sliced/diced zucchini with the mushrooms.