Kickstart your morning with the hearty goodness of a Bacon, Potato, and Egg Casserole. This ultimate breakfast bake combines crispy bacon, tender potatoes, and fluffy eggs into one irresistible dish, perfect for weekend brunches, holiday gatherings, or meal prep for busy weekdays. With layers of flavor and texture, this casserole is a comforting and satisfying way to begin any day. Whether you’re feeding a crowd or looking for a delicious breakfast option that reheats well, this dish is sure to become a cherished addition to your breakfast repertoire.
Why You’ll Love This Bacon, Potato, and Egg Casserole:
- Hearty and Satisfying: A fulfilling start to the day, packed with proteins and carbs to keep you energized.
- Versatile: Easily adaptable to include your favorite veggies or cheeses.
- Make-Ahead Convenience: Prepare it the night before and simply bake in the morning for an effortless gourmet breakfast.
- Crowd-Pleaser: A hit with both kids and adults, perfect for feeding a hungry crowd.
Ingredients Notes For Bacon, Potato, and Egg Casserole:
- Bacon: Crispy bacon not only adds a smoky flavor but also a delightful crunch.
- Potatoes: Diced and roasted or boiled until tender. You can also use frozen hash browns for a shortcut.
- Eggs: The base of the casserole, providing structure and a rich, creamy texture when baked.
- Milk or Cream: Helps to create a custardy egg mixture. Use whole milk for richness or a combination of milk and cream for extra decadence.
- Cheese: Sharp cheddar cheese melts beautifully and adds depth of flavor, but feel free to experiment with different types.
- Veggies: Onions and bell peppers add sweetness and a pop of color. Spinach, mushrooms, or tomatoes are also great additions.
- Seasonings: Salt, pepper, and your choice of herbs (like chives or parsley) enhance the overall flavor profile.
Recipe Steps:
- Prep the Ingredients: Cook the bacon until crispy and set aside. Roast, boil, or thaw your chosen potatoes until just tender.
- Sauté Veggies: In the same pan used for bacon, sauté onions and bell peppers (or other veggies) until softened.
- Mix Eggs: In a large bowl, whisk together eggs, milk (or cream), salt, pepper, and any herbs. Stir in the cheese.
- Assemble the Casserole: In a greased baking dish, layer the potatoes, sautéed veggies, and crumbled bacon. Pour the egg mixture over the top, ensuring even distribution.
- Bake: Preheat your oven to 375°F (190°C) and bake the casserole for 35-45 minutes, or until the eggs are set and the top is golden brown.
- Serve: Let the casserole cool slightly before serving. Garnish with extra cheese or fresh herbs if desired.
Storage Options:
- Refrigerate: Cool any leftovers and store them in an airtight container in the refrigerator for up to 3 days.
- Reheat: Warm slices in the microwave or oven until heated through.
How to Make a Bacon, Potato, and Egg Casserole Step-by-Step
Ingredients
Scale
- 6 slices of bacon
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 6 cups frozen diced potatoes (hash browns), thawed
- Salt and pepper, to taste
- 12 large eggs
- 1 cup milk
- 2 cups shredded cheddar cheese
- 1/2 teaspoon paprika (optional for added flavor)
- Green onions or chives, chopped, for garnish
Instructions
- Preheat the Oven and Prepare the Baking Dish:
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Cook the Bacon:
- In a large skillet over medium heat, cook the bacon until crispy. Remove the bacon, chop or crumble it, and set aside. Reserve about 2 tablespoons of bacon fat in the skillet.
- Sauté the Onion and Garlic:
- In the same skillet with the reserved bacon fat, sauté the chopped onion until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Prepare the Potato Layer:
- Spread the thawed diced potatoes evenly in the bottom of the prepared baking dish. Season with salt and pepper. Scatter the sautéed onion and garlic mixture over the potatoes, followed by the crumbled bacon.
- Combine Eggs and Milk:
- In a large bowl, whisk together the eggs, milk, salt, pepper, and paprika (if using) until well combined. Stir in 1 1/2 cups of the shredded cheddar cheese.
- Assemble the Casserole:
- Pour the egg mixture over the potato layer in the baking dish. Make sure the mixture is evenly distributed.
- Bake:
- Bake in the preheated oven for 40-45 minutes, or until the eggs are set and the top is lightly golden.
- Add Cheese and Finish Baking:
- Sprinkle the remaining 1/2 cup of cheddar cheese over the top of the casserole. Return to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve:
- Let the casserole cool for a few minutes before slicing. Garnish with chopped green onions or chives before serving.
