BACON, POTATO, AND EGG CASSEROLE
This hearty bacon, potato, and egg casserole is a perfect breakfast or brunch dish. Loaded with crispy bacon, tender potatoes, and fluffy eggs, it’s easy to make and great for feeding a crowd or meal prepping.
Ingredients
- 6 slices bacon cooked and crumbled
- 4 cups diced potatoes hash browns or cooked diced potatoes
- 8 large eggs
- 1 cup shredded cheddar cheese
- 1 cup milk
- ½ cup diced onions
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- Cooking spray or butter for greasing
Instructions
Preheat Oven:
- Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or butter.
Prepare Potatoes and Bacon:
- If using raw potatoes, parboil or cook until just tender. Spread diced potatoes evenly in the baking dish. Sprinkle crumbled bacon and diced onions over potatoes.
Mix Eggs:
- In a large bowl, whisk eggs, milk, garlic powder, salt, and pepper until well combined. Stir in shredded cheese.
Assemble and Bake:
- Pour the egg mixture evenly over the potato and bacon layer. Bake for 40–45 minutes, or until eggs are set and top is golden.
Cool and Serve:
- Let casserole cool for 5 minutes before slicing and serving.
Notes
Make Ahead:
Prepare the casserole the night before, cover, and refrigerate. Bake the next morning, adding a few extra minutes to baking time. Customizing the Flavor:
Add diced bell peppers, mushrooms, or swap cheddar for pepper jack cheese. Serving Suggestions:
Serve with fresh fruit or a simple green salad for a complete meal. Allergy-Friendly Options:
Use dairy-free cheese and milk alternatives for a lactose-free version. Storage Tips:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven.
Prepare the casserole the night before, cover, and refrigerate. Bake the next morning, adding a few extra minutes to baking time. Customizing the Flavor:
Add diced bell peppers, mushrooms, or swap cheddar for pepper jack cheese. Serving Suggestions:
Serve with fresh fruit or a simple green salad for a complete meal. Allergy-Friendly Options:
Use dairy-free cheese and milk alternatives for a lactose-free version. Storage Tips:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven.