Christmas Brunch Breakfast Casserole

Originally posted on: http://allrecipes.com/recipe/15047/christmas-brunch-casserole/

Ingredients

• 1 pound bacon
• 2 onions, chopped
• 2 cups fresh sliced mushrooms
• 1 tablespoon butter
• 4 cups frozen hash brown potatoes, thawed
• 1 teaspoon salt

• 1/4 teaspoon garlic salt
• 1/2 teaspoon ground black pepper
• 4 eggs
• 1 1/2 cups milk
• 1 pinch dried parsley
• 1 cup shredded Cheddar cheese

Directions

1. Place bacon in a large skillet. Cook over medium-high heat until evenly brown. Drain and set aside. Add the mushrooms and onion to the skillet; cook and stir until the onion has softened and turned translucent and the mushrooms are tender, about 5 minutes.
2. Grease a 9x13-inch casserole dish with the tablespoon of butter. Place potatoes in bottom of prepared dish. Sprinkle with salt, garlic salt, and pepper. Top with crumbled bacon, then add the onions and mushrooms.
3. In a mixing bowl, beat the eggs with the milk and parsley. Pour the beaten eggs over the casserole and top with grated cheese. Cover and refrigerate overnight.
4. Preheat oven to 400 degrees F (200 degrees C).
5. Bake in preheated oven for 1 hour or until set.

Crockpot Chicken Corn Chowder

6 slices bacon, diced (optional)
1 large onion, chopped
3 cloves garlic, minced
16 oz frozen sweet corn
1 16 oz can cream-style corn
3 med potatoes, diced
2 carrots, finely sliced
2 T brown sugar
2 t Worcestershire sauce
salt to taste
1 c. cream of (chicken, mushroom, etc) soup or water or chicken stock

Pre-boil potatoes and carrots until slightly tender.
Mix all ingredients in crockpot.
Cook in crockpot for 4-7 hours on low.

Beet and bacon salad

3 beets, peeled and cut into 1/4-inch cubes
6 slices bacon
1 bunch red Swiss chard - leaves chopped and stems discarded
1 cup frozen peas
3/4 cup crumbled feta cheese
Directions

1. Place the beets into a saucepan with enough water to cover by 1 inch; bring to a boil. Reduce heat to medium-low, cover, and simmer until the beets are easily pierced with a fork, about 30 minutes.
2. Meanwhile, cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes; transfer the bacon to a paper towel-lined plate to drain, reserving the bacon drippings in the skillet. Roughly chop the bacon and set aside.
3. Add the drained beets and red Swiss chard to the reserved bacon drippings; cover the skillet, place over medium heat, and cook until the chard is tender, 3 to 5 minutes. Stir the chopped bacon and frozen peas into the beet mixture; continue cooking until the peas are cooked through, about 5 minutes. Sprinkle the feta cheese over the mixture; stir. Serve hot.