Layered Breakfast Casserole
April 21, 2013
"This one was made up as I went along, because I didn't have everything to make the casserole I originally intended. It goes together fairly quickly, and tastes amazing. If you would rather not use the pan drippings, you can use an equivalent amount of just melted butter. It's not as good, though."
- Serving Size: 1 (377 g)
- Calories 957.2
- Total Fat - 53.3 g
- Saturated Fat - 29.7 g
- Cholesterol - 174.7 mg
- Sodium - 1502.7 mg
- Total Carbohydrate - 84.8 g
- Dietary Fiber - 5.5 g
- Sugars - 23.8 g
- Protein - 34.9 g
- Calcium - 315.5 mg
- Iron - 4.4 mg
- Vitamin C - 6.1 mg
- Thiamin - 0.9 mg
Preheat oven to 350F.
Saute bacon in a large nonstick skillet for 5 minutes; add onion and continue sauteeing another 5 minutes, until bacon is crisp and onions are translucent.
Grease a 3-quart casserole dish; crush 12 of the Club crackers to crumbs and spread them in the bottom of the dish.
When bacon and onions are done, remove from pan with a slotted spoon and drain on paper towels.
Drizzle pan drippings over cracker crumbs in casserole dish.
Slice three eggs, and place slices evenly over crumbs.
Scatter 1/2 cup cheese over eggs.
Spread bacon and onion mixture over cheese.
Spread mushrooms over bacon and onions.
Slice remaining three eggs and place slices evenly over mushrooms.
Scatter remaining 1/2 cup cheese over eggs.
In a small bowl, mix cream cheese, sour cream, garlic powder, pepper and milk until thoroughly combined.
Spread mixture over top of casserole, smoothing out to edges.
Crush remaining four Club crackers, scatter crumbs over top, and drizzle with melted butter.
Bake at 350F for 20-25 minutes, until crumbs are lightly browned.
Tips & Variations
No special items needed.