The Bacon, Potato, and Egg Casserole is a hearty and satisfying breakfast dish that’s perfect for feeding a crowd or meal prepping for the week. Layers of crispy bacon, tender potatoes, fluffy eggs, and gooey cheese come together to create a comforting and delicious dish. Ideal for brunches, holidays, or busy mornings, this casserole is easy to customize and even easier to enjoy.
Why You’ll Love This Recipe
- Comforting and Hearty: A warm and filling breakfast that’s perfect for cold mornings.
- Crowd-Pleasing: Great for family gatherings, holiday mornings, or brunch parties.
- Customizable: Easily adapt the ingredients to suit your taste preferences.
- Make-Ahead Friendly: Assemble it the night before and bake fresh in the morning.
- Balanced Meal: Packed with protein, carbs, and a touch of indulgence.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Potatoes (diced or shredded)
- Bacon (cooked and crumbled)
- Eggs
- Milk
- Cheddar cheese (shredded)
- Onion (diced, optional)
- Salt and pepper
- Butter or cooking spray (for greasing the dish)
Directions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a baking dish with butter or cooking spray.
- Cook the Potatoes: In a skillet, sauté the potatoes until tender and golden. Alternatively, use pre-cooked or frozen hash browns.
- Cook the Bacon: Fry the bacon until crispy, then crumble into small pieces.
- Whisk the Eggs: In a mixing bowl, whisk together eggs, milk, salt, and pepper.
- Assemble the Casserole: Spread the cooked potatoes in an even layer in the baking dish. Top with crumbled bacon, diced onions (if using), and shredded cheese. Pour the egg mixture evenly over the top.
- Bake: Place the casserole in the preheated oven and bake for 30-35 minutes, or until the eggs are set and the top is golden.
- Cool and Serve: Let the casserole cool slightly before slicing and serving.
Servings and Timing
- Servings: 8
- Preparation Time: 15 minutes
- Cooking Time: 30-35 minutes
Variations
- Vegetarian: Skip the bacon and add sautéed mushrooms, spinach, or zucchini.
- Cheese Choices: Experiment with mozzarella, Swiss, or pepper jack for a different flavor.
- Add Veggies: Include bell peppers, tomatoes, or broccoli for extra nutrition.
- Spicy Kick: Add diced jalapeños, chili flakes, or hot sauce for a spicy twist.
- Sweet Potato Option: Use diced sweet potatoes instead of regular potatoes for a sweeter, healthier version.
Storage/Reheating
- Storage: Cover leftovers and store in the refrigerator for up to 4 days.
- Freezing: Freeze individual portions in airtight containers for up to 2 months.
- Reheating: Reheat in the oven at 350°F (175°C) for 10-15 minutes, or microwave individual servings for 1-2 minutes.
FAQs
Can I make this casserole the night before?
Yes, assemble it and store it in the refrigerator overnight. Bake fresh the next morning.
Can I use frozen hash browns instead of fresh potatoes?
Absolutely! Frozen hash browns save time and work perfectly in this recipe.
How do I prevent the casserole from being too dry?
Make sure to whisk the eggs and milk thoroughly and evenly pour the mixture over the filling.
What’s the best way to cook the bacon?
Cook the bacon in a skillet until crispy, or bake it in the oven for less mess.
Can I substitute the bacon with sausage?
Yes, cooked sausage or even ham makes a great substitute.
How do I know when the casserole is done?
The casserole is done when the eggs are set, and a knife inserted into the center comes out clean.
Can I add herbs or spices?
Yes, fresh herbs like parsley, chives, or thyme add freshness, and spices like paprika or garlic powder enhance the flavor.
Can I make a smaller portion?
Yes, halve the recipe and bake in a smaller dish for fewer servings.
Is this casserole gluten-free?
Yes, this recipe is naturally gluten-free, provided all ingredients used are certified gluten-free.
Can I serve this casserole cold?
While best served warm, it’s also delicious cold or at room temperature.
Conclusion
The Bacon, Potato, and Egg Casserole is a delicious and comforting dish that’s perfect for any occasion. Whether you’re preparing a make-ahead breakfast, hosting a brunch, or simply craving a hearty meal, this casserole delivers every time. With endless customization options and easy preparation, it’s a recipe you’ll turn to again and again!
PrintBacon, Potato, and Egg Casserole
This hearty Bacon, Potato, and Egg Casserole is the perfect comfort food for breakfast or brunch. Layers of crispy bacon, tender potatoes, and fluffy eggs come together with cheese to create a warm, satisfying dish that’s easy to prepare and loved by all.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Breakfast, Brunch, Casserole
- Method: Baking
- Cuisine: American
Ingredients
- 6 slices of bacon, cooked and crumbled
- 4 cups (600 g) diced potatoes (about 4 medium potatoes)
- 8 large eggs
- 1/2 cup (120 ml) milk or cream
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 cup (50 g) shredded cheddar cheese
- 1/2 cup (50 g) shredded mozzarella cheese (optional)
- 1/4 cup (30 g) chopped green onions (for garnish)
- 1 tbsp olive oil
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook the Potatoes:
- Heat the olive oil in a large skillet over medium heat. Add the diced potatoes, season with a pinch of salt and pepper, and cook for 8-10 minutes, stirring occasionally, until they are tender and golden.
- Transfer the potatoes to the prepared baking dish.
- Add Bacon and Cheese: Spread the crumbled bacon over the potatoes. Sprinkle with cheddar and mozzarella cheeses.
- Prepare the Egg Mixture:
- In a medium bowl, whisk together the eggs, milk, salt, pepper, and garlic powder.
- Pour the egg mixture evenly over the potato, bacon, and cheese layers.
- Bake: Bake in the preheated oven for 30-35 minutes, or until the eggs are set and the top is golden brown.
- Garnish and Serve: Remove the casserole from the oven and let it cool for 5 minutes. Sprinkle with green onions before serving.
Notes
- For a vegetarian version, omit the bacon and add sautéed vegetables like mushrooms, bell peppers, or spinach.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.
- Use frozen hash browns as a shortcut instead of diced potatoes.