Eating a nutrient-dense breakfast, loaded with protein and healthy vegetables will give you energy. This breakfast casserole recipe makes 6 servings, meaning that you have breakfast ready for the whole week or you can share it with your family.
Preheat the oven to 350°F (175°C). Ensure your oven rack is positioned in the middle for even cooking.
In a large skillet over medium heat, cook the ground beef, breaking it apart with a spoon, until no longer pink. Drain any excess grease. Stir in the salt, paprika, and onion powder, mixing well. Remove from heat and set aside to cool slightly.
In a separate pan, melt the butter over medium heat. Add the chopped mushrooms and cook for 5-6 minutes until they're soft and their moisture has evaporated. Remove from heat and allow to cool.
Combine the ingredients: In a large mixing bowl, whisk the eggs and heavy cream together until well combined. Add the cooked ground beef, cooled mushrooms, broccoli florets, and half of the shredded cheddar cheese. Stir gently until all ingredients are evenly distributed.
Prepare the baking dish: Grease a 9x13 inch baking dish with butter or non-stick spray. Pour the mixture into the prepared dish, spreading it evenly. Sprinkle the remaining cheddar cheese over the top, and crumble the cooked bacon evenly across.
Bake: Place the dish in the preheated oven and bake for 40 to 45 minutes, or until the casserole is set and the top is golden brown. To ensure it's fully cooked, insert a knife in the center; it should come out clean.
Rest before serving: After baking, let the casserole rest for 5 minutes. This allows it to firm up, making it easier to cut and serve.