This savory breakfast egg casserole is a delightful and hearty dish, perfect for starting your day with a burst of flavor.
Preheat your oven to 350°F (175°C).
Ensure your oven is fully preheated for even cooking.
Spray a 9x12-inch casserole dish with non-stick spray.
Use a generous amount of spray to prevent sticking.
Sauté the mushrooms and onions in butter until softened, then set aside.
Cook over medium heat to avoid burning the butter.
In a mixing bowl, whisk together the eggs and milk until well combined.
Whisk thoroughly to ensure a uniform mixture.
Layer half of the egg mixture in the casserole dish, followed by the sautéed vegetables and turkey bacon.
Spread the layers evenly for consistent flavor.
Pour the remaining egg mixture over the layers and top with cheddar cheese.
Ensure the cheese is evenly distributed for a golden crust.
Bake in the preheated oven for about 30 minutes, or until the cheese is melted and the casserole is set.
Check doneness by inserting a knife into the center; it should come out clean.
Let the casserole rest for 5 minutes before serving.
Resting allows the casserole to firm up for easier slicing.
