Introduction

This Bacon, Potato, and Egg Casserole is a hearty and flavorful dish perfect for breakfast, brunch, or even dinner. Loaded with crispy bacon, tender potatoes, vibrant veggies, and creamy eggs, this casserole is a crowd-pleaser that’s easy to make and great for feeding a family or guests. Whether you’re hosting a special gathering or meal prepping for the week, this recipe is versatile and satisfying!

Why Make This Recipe

A Complete Meal in One Dish
With protein-packed eggs, savory bacon, cheesy goodness, and filling potatoes, this casserole has everything you need for a balanced and delicious meal.

Perfect for Gatherings
This casserole is a great centerpiece for brunch buffets or family gatherings, as it’s easy to prepare and serves a crowd.

Make-Ahead Convenience
Prepare it the night before and bake it fresh in the morning for a stress-free breakfast or brunch option.

Ingredients & Substitutions

1 lb bacon, cut into ½-inch strips – Turkey bacon or plant-based alternatives work well for lighter or vegetarian options.
1 yellow onion (diced) – Sweet or white onions can be used as substitutes.
1 red bell pepper (diced) – Feel free to add green or yellow peppers for more color and flavor.
3 cloves garlic (minced) – Garlic powder works in a pinch.
12 large eggs – Substitute with egg whites or a mix of eggs and egg whites for a lighter version.
1 cup milk – Use whole milk for creaminess, or substitute with almond or oat milk for a dairy-free version.
3 cups frozen diced potatoes – Fresh diced potatoes or hash browns can be used instead.
2 cups shredded cheddar cheese – Try Monterey Jack, mozzarella, or a mix for a different flavor profile.
1½ teaspoons salt – Adjust based on taste and dietary needs.
½ teaspoon black pepper – Add more for a slight kick.
2 green onions (chopped) – For garnish and added freshness.

Step-by-Step Instructions

1. Preheat the Oven and Prep the Dish

Preheat your oven to 350°F. Grease a 9×13-inch baking dish with nonstick cooking spray and set aside.

2. Cook the Bacon

In a large skillet over medium heat, cook the bacon strips until crispy. Remove the bacon with a slotted spoon and place it on a paper towel-lined plate. Roughly chop the bacon and set aside.

3. Sauté the Vegetables

Using the same skillet, add the diced onion and red bell pepper. Cook over medium heat until softened, about 5 minutes. Add the minced garlic and cook for an additional 2 minutes. Remove from heat and set aside.

4. Prepare the Egg Mixture

In a large mixing bowl, beat the eggs and whisk in the milk. Stir in the cooked vegetables, frozen diced potatoes, 1 cup of shredded cheese, and most of the bacon (reserve about ¾ cup for topping). Season with salt and black pepper.

5. Assemble the Casserole

Pour the egg mixture into the prepared baking dish. Sprinkle the remaining cheese evenly over the top.

6. Bake the Casserole

Bake in the preheated oven for 20 minutes to allow the eggs to start setting. Carefully sprinkle the reserved bacon and chopped green onions over the top. Continue baking for another 20-30 minutes, or until the eggs are firm and the top is golden brown.

7. Cool and Serve

Let the casserole rest for 10 minutes before cutting into squares. Serve warm and enjoy!

How to Serve Bacon, Potato, and Egg Casserole

This casserole is incredibly versatile and pairs well with a variety of sides:

Serve alongside fresh fruit, a simple green salad, or toast for a balanced meal.
Garnish with additional green onions or a dollop of sour cream for added flavor.
Pair it with hot coffee, orange juice, or a mimosa for a complete breakfast or brunch spread.

How to Store Bacon, Potato, and Egg Casserole

Refrigerator: Allow leftovers to cool completely before storing in an airtight container. The casserole will stay fresh in the fridge for up to 3-4 days.

Freezer: To freeze, portion the casserole into individual servings, wrap tightly in plastic wrap, and place in a freezer-safe container. It will keep well for up to 2 months.

Reheating: Reheat in the oven at 350°F for 10-15 minutes or microwave individual portions for 1-2 minutes until warmed through.

Tips to Make Bacon, Potato, and Egg Casserole

Customize Veggies: Add mushrooms, spinach, or zucchini for extra nutrition and variety.
Make It Spicy: Add diced jalapeños or a sprinkle of red pepper flakes for a kick.
Prep Ahead: Assemble the casserole the night before, cover, and refrigerate. Bake it fresh the next day for a stress-free morning.

Variations

Vegetarian Option: Skip the bacon and add extra veggies like broccoli or bell peppers. Use a meat substitute if desired.
Cheese Swap: Experiment with different cheeses like gouda, pepper jack, or feta for unique flavors.
Gluten-Free: Ensure all ingredients, including the potatoes and cheese, are certified gluten-free.

FAQs

Can I use fresh potatoes instead of frozen ones?
Yes, diced fresh potatoes work well. Make sure to cook them slightly before adding them to the mixture.

Can this casserole be made dairy-free?
Absolutely! Use dairy-free milk and cheese substitutes for a dairy-free version.

How can I keep the casserole moist?
Avoid overbaking, and use enough milk to keep the egg mixture creamy. Covering the casserole loosely with foil during baking can also help retain moisture.

Conclusion

This Bacon, Potato, and Egg Casserole is the ultimate comfort dish, perfect for breakfast, brunch, or even dinner. Packed with savory flavors, gooey cheese, and hearty potatoes, it’s a dish that’s sure to impress family and friends. Make it your own with easy customizations and enjoy the convenience of preparing it in advance. Give this recipe a try, and savor the deliciousness with every bite!