Bacon, Potato, and Egg Casserole
Ingredients
- 1 lb bacon
cut into 1/2-inch strips
- 1 yellow onion
diced
- 1 red bell pepper
seeds removed and diced
- 3 cloves garlic
minced
- 12 large eggs
- 1 cup milk
- 3 cups frozen diced potatoes
you don't have to thaw or cook the potatoes
- 2 cups shredded cheddar cheese
divided
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 green onions
chopped
Directions
- 1
Heat the oven to 350°F. Grease a 9x13 baking dish with nonstick cooking spray and set aside.
- 2
In a large skillet, cook bacon over medium heat, stirring occasionally. Cook until it is a nice crispy brown. Remove bacon with a slotted spoon and place on a paper towel lined plate. Roughly chop the bacon and set aside.
- 3
Add the onion and red pepper to the skillet and cook over medium heat until tender. Add the garlic and cook for 2 minutes. Set aside.
- 4
In a large bowl, beat the eggs and whisk in the milk. Stir in the cooked vegetables, potatoes, and 1 cup of the shredded cheese. Set 3/4 cup of bacon aside and stir in the rest. Season with salt and pepper.
- 5
Pour the mixture into the prepared baking dish and top remaining cheese and green onions. Bake for 20 minutes so the eggs start to set up. Carefully add the remaining bacon to the top of the casserole. Bake for an additional 20 tot 30 minutes or until the eggs are firm and the top is slightly golden brown. Let stand for 10 minutes. Cut into squares and serve warm.
- 6
Note: This casserole can be made in advance. Pour the mixture in the pan and refrigerate for up to 24 hours. Bake when ready to eat. You can also reheat the casserole.
Bacon, Potato, and Egg Casserole
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About this Recipe
Craving a hearty, satisfying breakfast that feeds a crowd without all the fuss? This Bacon, Potato, and Egg Casserole is your answer, bringing together classic morning flavors in one easy, make-ahead dish that's sure to be a hit.
Why This Casserole Works
What sets this recipe apart is its brilliant simplicity and robust flavor. You'll love how the frozen diced potatoes eliminate the need for pre-cooking or thawing, saving you valuable time. Plus, the convenience of preparing it ahead of time means less stress on busy mornings, allowing flavors to meld beautifully for an even richer taste.
What to Expect
Prepare for a truly comforting and savory breakfast experience. Each generous serving delivers fluffy, perfectly cooked eggs studded with crispy, salty bacon pieces. Beneath the golden-brown crust, you'll find tender, savory potatoes and sweet, aromatic bell peppers and onions, all bound together by melted, gooey cheddar cheese. It’s a wonderfully balanced dish, rich in texture and deep in flavor, making it a substantial meal that keeps everyone happy and full.
Customization & Variations
You can easily make this casserole your own by experimenting with the cheeses—try Monterey Jack or a Colby blend instead of cheddar for a slightly different flavor profile. Feel free to adjust the amount of red bell pepper and yellow onion to suit your taste, adding more for extra freshness and bite, or less if you prefer a milder flavor. For a touch of extra freshness, you could also garnish with chives instead of green onions.
This delightful casserole is perfect for brunches, holiday mornings, or any family gathering where you need a delicious and impressive dish with minimal last-minute effort. Serve it simply with a side of fresh fruit for a complete meal.