Does your family have any Christmas morning traditions? Ever since I was a kid Christmas morning has always been about waking up early, opening presents, eating a big breakfast, and opening some more presents. One of my favorite things to eat Christmas morning is my mom’s Egg Casserole with Mushrooms and Canadian Bacon!
Were you one of those kid’s who woke their parents up at the crack of dawn because you were so excited to open your presents and see what Santa brought you? That was 100% me! It usually wasn’t an issue waiting for my mom to get up, she’s a natural early riser, however my dad was another story. He preferred to sleep in and ease into Christmas morning, that was not the case with me then and still isn’t to this day.
I remember I used to get our dog and quietly open their bedroom door, then I’d take a dog cookie and throw it up on their bed and the dog would bust through the door and leap on to the bed, usually my dad’s side if I aimed the cookie just right. I of course made a run for it and pretended like I had nothing to do with this and that the cookie had magically appeared, and the dog had somehow learned to open doors. Yep, I was a sneaky one!
Once everyone was finally up and presents were being opened, we’d take a break and have some of this delicious Egg Casserole with Mushrooms and Canadian Bacon. I absolutely adore this casserole and look forward to eating it every Christmas morning. As if the abundance of eggs, mushrooms, green onion, and Canadian bacon isn’t enough, there is the most delicious cheese sauce that binds it all together. The finishing touch to the casserole is a topping of toasty cracker crumbs, they add the perfect amount of crunch to the casserole. The best part about this egg casserole is that it can be made the night before so all you have to do in the morning is top it with the cracker crumbs and bake it. Whatever traditions you have on Christmas morning be sure to make this Egg Casserole with Mushrooms and Canadian Bacon one of them, it’s sure to get the fun filled day of food, family, and presents off to a great start!
For the Casserole
- 1 cup Canadian bacon, diced
- 1/4 cup green onion, diced
- 4 ounces cremini mushrooms, diced
- 1 T. grapeseed oil
- 7 eggs
- 5 egg whites
For the Cheese Sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 1 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 2 cups skim milk, room temperature
- 1/2 cup sharp cheddar cheese, shredded
- 1/2 cup part skim mozzarella cheese, shredded
For the Topping
- 1 cup crackers or dry bread crumbs
- 1/8 teaspoon paprika
To Make the Cheese Sauce
- In a small saucepan over medium high heat melt the butter.
- Whisk the flour, salt, and pepper into the melted butter and cook for one minute.
- Slowly whisk in the milk and cook until the sauce is smooth and thickened, about 3-5 minutes.
- Add in the cheese and stir until melted, then remove from the heat.
To Make the Topping
- Add the cracker or bread to a ziploc bag along with the paprika.
- Using your hands or a rolling pin crush the crackers or bread crumbs.
To Make the Casserole
- In a large bowl whisk together the eggs and egg whites.
- Heat the tablespoon of oil in a large saute pan over medium high heat.
- Saute the mushrooms, green onion, and Canadian bacon for 3-5 minutes.
- Add in the eggs and cook them just until set, stirring often.
- Fold the cheese sauce into the egg mixture until everything is coated.
- Spoon the casserole into a baking dish sprayed with cooking spray.
- If you are making the casserole ahead of time cover and refrigerate overnight.
- Pull the casserole out of the refrigerator 30 minutes before baking.
- Top the casserole with the crumb topping and bake on the middle rack of the oven at 350 degrees for 30 minutes.