Bacon, Potato, and Egg Casserole is a hearty and comforting breakfast classic that brings together crispy bacon, tender potatoes, and fluffy eggs baked into a delicious, cheesy dish. Perfect for weekend brunches, holiday mornings, or meal prepping for busy weekdays, this casserole offers a satisfying blend of savory flavors and textures that will kickstart your day with warmth and flavor. It’s easy to prepare and loved by the whole family!
Why You’ll Love This Bacon, Potato, and Egg Casserole
All-in-one breakfast: Combines protein, carbs, and veggies for a balanced start.
Crispy bacon: Adds smoky, savory flavor that complements the creamy eggs and potatoes.
Cheesy goodness: Melted cheese binds everything together with rich, gooey deliciousness.
Make-ahead friendly: Prepare the night before for a quick morning bake.
Crowd-pleaser: Perfect for feeding a crowd or meal prepping for the week.
Versatile: Customize with your favorite herbs, veggies, or cheeses.
Comforting and satisfying: A warm, filling dish that feels like a breakfast hug.
Start your morning right with this Bacon, Potato, and Egg Casserole—a breakfast that’s as delicious as it is convenient!
Ingredients for Bacon, Potato, and Egg Casserole
Crispy bacon, tender potatoes, and fluffy eggs come together in this irresistible breakfast casserole. Here’s what you’ll need:
Bacon: The star of the show! Use thick-cut bacon for extra flavor and crispiness.
Onion: A medium onion adds sweetness and depth to the dish. You can use yellow, white, or even red for a pop of color.
Bell Pepper: Any color works here! It brings a nice crunch and a hint of sweetness.
Frozen Hash Brown Potatoes: These are a time-saver. They provide a hearty base and are easy to work with. Just thaw them before using.
Shredded Cheddar Cheese: This adds creaminess and a rich flavor. Feel free to mix it up with Monterey Jack or pepper jack for a kick.
Large Eggs: The binding agent that holds everything together. Fresh eggs will give the best results.
Milk: A splash of milk makes the eggs fluffy. You can use whole, skim, or even a non-dairy alternative.
Salt and Black Pepper: Essential seasonings to enhance the flavors. Adjust to your taste.
Garlic Powder: A sprinkle of garlic powder adds a savory depth. Fresh garlic can be used too, but adjust the amount.
Paprika: This gives a subtle smokiness and a beautiful color to the casserole.
Chopped Green Onions: Optional, but they make a lovely garnish that adds freshness.
For those looking to switch things up, consider substituting the bacon with cooked sausage or turkey bacon. You can also add diced jalapeños for a spicy twist. Exact measurements for each ingredient can be found at the bottom of the article, ready for printing!
How to Make Bacon, Potato, and Egg Casserole
Now that you have all your ingredients ready, let’s get cooking! This Bacon, Potato, and Egg Casserole is straightforward to make, and I promise it will fill your kitchen with mouthwatering aromas. Follow these simple steps, and you’ll have a delicious breakfast ready in no time!
Step 1: Preheat and Prepare
First things first, preheat your oven to 350°F (175°C). While that’s heating up, grab a 9×13-inch baking dish and grease it with cooking spray or butter. This will help prevent sticking and make cleanup a breeze.
Step 2: Cook the Bacon
Next, heat a large skillet over medium heat. Toss in the chopped bacon and cook it until it’s crispy and golden brown. This usually takes about 5-7 minutes. Once done, remove the bacon and let it drain on paper towels. Leave about 1 tablespoon of the bacon grease in the skillet; it adds flavor to the veggies!
Step 3: Sauté the Vegetables
In the same skillet, add the diced onion and bell pepper. Sauté them for about 5 minutes, or until they’re softened and fragrant. The combination of these veggies with the bacon grease creates a savory base that’s hard to resist.
Step 4: Combine Ingredients
In a large bowl, mix together the thawed hash browns, crispy bacon, sautéed onion, bell pepper, and ½ cup of shredded cheddar cheese. Stir everything until well combined. Then, spread this hearty mixture evenly in your prepared baking dish. It’s the foundation of your casserole!
Step 5: Prepare the Egg Mixture
In another bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and paprika. Make sure everything is well combined. This egg mixture is what binds all the delicious ingredients together, creating that fluffy texture we love.
Step 6: Assemble the Casserole
Now, pour the egg mixture over the potato mixture in the baking dish. Make sure it’s evenly distributed. Finally, sprinkle the remaining ½ cup of cheddar cheese on top. This will create a beautiful, cheesy crust as it bakes.
Step 7: Bake to Perfection
Pop the casserole into your preheated oven and bake for 45-50 minutes. You’ll know it’s done when the eggs are set and the top is golden brown. Let it cool for about 5-10 minutes before slicing. This will make serving easier and allow the flavors to meld beautifully.
Tips for Success
Thaw your hash browns completely for even cooking.
Use a mix of cheeses for added flavor; try pepper jack for a kick!
Let the casserole sit for a few minutes after baking to set.
For a crispy top, broil for the last 2-3 minutes of baking.
Feel free to prep the casserole the night before and bake in the morning.
Equipment Needed
9×13-inch baking dish: A standard size for casseroles; a similar-sized dish works too.
Large skillet: Essential for cooking bacon and sautéing veggies; a non-stick pan is a great alternative.
Mixing bowls: Use two bowls for combining ingredients; any size will do.
Whisk: Perfect for mixing the egg mixture; a fork can work in a pinch.
Spatula: Handy for spreading and serving the casserole.
Variations
Spicy Kick: Add diced jalapeños or a sprinkle of red pepper flakes to the egg mixture for a fiery twist.
Meat Swap: Substitute bacon with cooked sausage, turkey bacon, or even diced ham for a different flavor profile.
Veggie Delight: Incorporate spinach, mushrooms, or zucchini for a veggie-packed version that’s just as hearty.
Cheese Choices: Experiment with different cheeses like feta, gouda, or a blend of your favorites for unique flavors.
Herb Infusion: Add fresh herbs like parsley, chives, or thyme to elevate the taste and add freshness.
Serving Suggestions
Fresh Fruit: Serve with a side of mixed berries or sliced melons for a refreshing contrast.
Toast: Pair with crusty bread or buttery croissants to soak up any leftover egg goodness.
Drinks: Complement with freshly brewed coffee or a zesty orange juice for a classic breakfast vibe.
Presentation: Garnish with chopped green onions or a sprinkle of paprika for a pop of color.
FAQs about Bacon, Potato, and Egg Casserole
Can I make this Bacon, Potato, and Egg Casserole ahead of time?
Absolutely! You can prepare the casserole the night before and store it in the fridge. Just pop it in the oven in the morning for a quick and easy breakfast.
How do I store leftovers?
Leftover casserole can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through.
Can I freeze this casserole?
Yes, you can freeze it! Just make sure to wrap it tightly in plastic wrap and then foil. It can be frozen for up to 2 months. Thaw in the fridge before baking.
What can I substitute for bacon?
If you’re looking for alternatives, cooked sausage, turkey bacon, or even diced ham work great. You can also skip the meat entirely for a vegetarian version!
Is this casserole gluten-free?
Yes! This Bacon, Potato, and Egg Casserole is naturally gluten-free, making it a perfect option for those with gluten sensitivities.
Final Thoughts
Creating this Bacon, Potato, and Egg Casserole is more than just cooking; it’s about bringing people together. The joy of sharing a warm, hearty breakfast with family or friends is unmatched. Each bite is a reminder of cozy mornings and laughter-filled gatherings. Whether you’re serving it on a busy weekday or a leisurely weekend, this casserole is sure to impress. It’s a dish that not only satisfies hunger but also warms the heart. So, roll up your sleeves, embrace the deliciousness, and make some memories around the breakfast table!
A delicious and hearty breakfast casserole made with bacon, potatoes, and eggs, perfect for feeding a crowd.
Ingredients
Scale
8 slices of bacon, chopped
1 medium onion, diced
1 bell pepper, diced (any color)
4 cups frozen hash brown potatoes, thawed
1 cup shredded cheddar cheese
8 large eggs
1 cup milk
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Chopped green onions for garnish (optional)
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter.
In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon and drain on paper towels, leaving about 1 tablespoon of bacon grease in the skillet.
In the same skillet, add the diced onion and bell pepper. Sauté for about 5 minutes, or until the vegetables are softened.
In a large bowl, combine the thawed hash browns, cooked bacon, sautéed onion and bell pepper, and 1/2 cup of the shredded cheddar cheese. Mix well and spread the mixture evenly in the prepared baking dish.
In another bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and paprika until well combined. Pour the egg mixture over the potato mixture in the baking dish.
Sprinkle the remaining 1/2 cup of cheddar cheese on top of the casserole.
Bake in the preheated oven for 45-50 minutes, or until the eggs are set and the top is golden brown. Let it cool for 5-10 minutes before slicing.
Garnish with chopped green onions if desired and serve warm.
Notes
For a spicier version, add diced jalapeños or a sprinkle of red pepper flakes to the egg mixture.
Substitute the bacon with cooked sausage or turkey bacon for a different flavor profile.
