Bacon Breakfast Casserole

Begin by preheating your oven to a high temperature of 400 degrees Fahrenheit, or the equivalent of 200 degrees Celsius. Next, spray a standard-sized baking dish measuring 9x13 inches with cooking spray to prevent sticking. Arrange the slices of bacon in a single layer on a baking sheet, allowing for even cooking.

Place the prepared bacon slices in the preheated oven and cook until they are nicely browned and crispy, requiring a cooking time of 20 to 25 minutes. Remove the cooked bacon from the oven and drain it on paper towels, reserving any excess grease for later use.

Take 1 to 2 tablespoons of the reserved bacon grease and transfer it to a skillet, setting aside any remaining grease for another use. Add butter to the skillet and cook and stir the potatoes in the hot bacon grease until they are lightly browned, taking about 10 minutes to achieve this. Season the potatoes with salt and black pepper for added flavor.

Transfer the cooked potatoes to the prepared baking dish, ensuring they are evenly distributed. Heat about 1 tablespoon of the reserved bacon grease in the skillet over medium heat and cook and stir the mushrooms until they are softened, taking 5 to 10 minutes.

Add green onions to the same skillet and remove it from heat, allowing them to soften slightly due to residual heat. Layer the green onions over the mushrooms and crumble any remaining bacon for added texture.

Top the layer of mushrooms with green onions, followed by 1 cup of Cheddar cheese. Blend eggs, milk, and 1 teaspoon of salt in a blender until smooth, then pour the mixture over the Cheddar cheese layer.

Top the casserole with a final 1 cup of Cheddar cheese, ensuring an even layer. Place the casserole in the preheated oven and bake until it is set, with a knife inserted into the middle coming out clean after 30 to 40 minutes of cooking time.