Description
A warm, comforting Bacon, Potato, and Egg Casserole made with crispy bacon, fluffy eggs, tender potatoes, cheddar cheese, and simple veggies. Perfect for brunch, holidays, or make-ahead breakfasts your whole family will love.
Ingredients
1 lb bacon, cut into 1/2-inch strips
1 yellow onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
12 large eggs
1 cup milk
3 cups frozen diced potatoes
2 cups shredded cheddar cheese, divided
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 green onions, chopped
Instructions
Preheat oven to 350°F and grease a 9×13 baking dish.
Cook bacon in a large skillet until crisp. Transfer to a paper towel-lined plate and chop.
Add onion and red pepper to the skillet and cook until softened. Add garlic and cook 2 minutes.
In a large bowl, whisk eggs and milk. Stir in cooked vegetables, frozen potatoes, 1 cup cheddar cheese, and all but ¾ cup of the bacon. Season with salt and pepper.
Pour mixture into the prepared baking dish. Top with the remaining cheese and green onions.
Bake 20 minutes. Add remaining bacon on top.
Bake another 20–30 minutes, until eggs are set and top is golden brown.
Rest 10 minutes before slicing and serving.
Notes
Assemble up to 24 hours ahead and refrigerate until ready to bake.
For extra flavor, add smoked paprika or diced jalapeños.
Leftovers reheat well for breakfast throughout the week.
- Prep Time: 15 minutes
- Cook Time: 40–50 minutes
- Category: Breakfast, Brunch, Casserole
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 340
- Sugar: 3g
- Sodium: 720mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 225mg