Description
The Bacon, Potato & Egg Breakfast Casserole is a hearty, comforting morning dish combining crispy bacon, tender potatoes, and fluffy eggs baked together in a rich custard. Easy to prepare and fully customizable, this casserole is perfect for family breakfasts or meal prepping, delivering satisfying flavors and textures in every bite.
Ingredients
Scale
Meat and Vegetables
- 8 slices thick-cut bacon, diced
- 4 cups diced Yukon Gold or Russet potatoes
- 1 cup diced onions (optional)
- Optional vegetables: 1 cup diced bell peppers, 1 cup fresh spinach, or 1/2 cup diced tomatoes
Dairy
- 8 large eggs
- 1 cup milk or cream
- 1 1/2 cups shredded sharp cheddar cheese (or cheese blend)
Seasonings
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- Optional: 1 diced jalapeño or 1/4 teaspoon cayenne pepper for spice
- Optional fresh herbs: 2 tablespoons chopped parsley, chives, or thyme
Instructions
- Prepare the Potatoes and Bacon: Heat a skillet over medium heat. Dice the potatoes and cook them in a little oil or butter until golden brown and tender. In a separate pan, cook the diced bacon until crisp. Drain bacon on paper towels to remove excess grease.
- Sauté Onions and Optional Veggies: Using the bacon pan, sauté onions and any additional vegetables until translucent and tender (about 5 minutes) to absorb smoky flavor.
- Mix the Custard Base: In a large bowl, whisk together eggs, milk or cream, salt, pepper, and garlic powder thoroughly. Add optional spices or herbs if using.
- Combine All Ingredients: Grease a baking dish and layer cooked potatoes, bacon, sautéed veggies, and shredded cheese evenly. Pour the egg mixture over the top, ensuring all ingredients are covered.
- Bake the Casserole: Preheat oven to 350°F (175°C). Bake for 35 to 40 minutes until eggs are set and top is golden brown. Let rest 5-10 minutes before slicing and serving.
Notes
- Use day-old bread or pre-cooked potatoes to avoid sogginess.
- Whisk eggs just enough to combine; avoid overmixing for fluffier custard.
- Drain bacon well to reduce excess grease in the casserole.
- Pre-cook potatoes thoroughly to ensure tender texture after baking.
- Let casserole rest after baking to set and allow clean slicing.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece (1/8 of casserole)
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 220 mg