Bacon Potato Egg Breakfast Casserole
This Bacon Potato Egg Breakfast Casserole is a hearty and delicious way to start your day. It’s packed with crispy bacon, tender potatoes, and fluffy eggs all baked together into…
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This Bacon Potato Egg Breakfast Casserole is a hearty and delicious way to start your day. It’s packed with crispy bacon, tender potatoes, and fluffy eggs all baked together into one warm, comforting dish. The combination of salty bacon and soft potatoes makes every bite tasty and satisfying.
I love making this casserole when I have a few extra guests for breakfast or brunch because it’s so easy to prepare ahead of time. Plus, it fills the whole kitchen with a mouthwatering smell that makes everyone super happy. A simple tip I like to share: using a mix of cheeses adds a little extra richness that brings everything together perfectly.
Serving this casserole fresh out of the oven, maybe with a side of fresh fruit or toast, always feels like a special treat to me. It’s the kind of breakfast that warms you up and keeps you going all morning. Whenever I make it, I can’t help but smile knowing it’s a meal everyone loves digging into.
Key Ingredients & Substitutions
Bacon: Bacon gives this dish its smoky, salty flavor and crispy texture. If you want a leaner option, try turkey bacon or a plant-based bacon alternative. Just cook it until crisp before adding to the casserole.
Potatoes: Use firm, starchy potatoes like Russets for the best texture. If you prefer softer potatoes, Yukon Gold works well too. Diced evenly, they cook through nicely in the skillet.
Eggs: Eggs bind everything and add protein. You can swap whole eggs for egg whites if you want less fat, but the yolks add richness and help the casserole set perfectly.
Cheese: Cheddar adds sharpness and meltiness. Feel free to mix in mozzarella or Monterey Jack for a creamier texture. For dairy-free, use nutritional yeast or vegan cheese.
How Do I Ensure the Eggs Bake Perfectly without Overcooking?
Getting the eggs perfectly baked without drying them out can be tricky. To avoid overcooking, here’s what works for me:
- Preheat the oven so it cooks evenly.
- When you crack the eggs into wells in the potato mix, gently nestle them so the whites don’t spread too much.
- Keep an eye on the bake time. Check at 20 minutes for whites set but yolks still soft.
- If you like firmer yolks, add 5 more minutes, but watch carefully.
- Let the casserole rest a few minutes after baking—it helps the eggs finish setting without overcooking.
Equipment You’ll Need
- Large skillet – great for cooking bacon and potatoes evenly in one pan.
- Baking dish (8×8-inch or similar) – holds the casserole well and fits nicely in the oven.
- Mixing bowl – perfect for whisking eggs and mixing all ingredients together.
- Whisk or fork – helps blend eggs smoothly with milk and seasoning.
- Knife and cutting board – for chopping bacon, potatoes, and herbs safely.
Flavor Variations & Add-Ins
- Swap bacon for sausage or ham for a different meaty flavor.
- Add diced bell peppers or spinach for extra color and veggies.
- Use pepper jack cheese instead of cheddar for a mild spicy kick.
- Mix in some garlic powder or smoked paprika to deepen the flavor.
Bacon Potato Egg Breakfast Casserole
Ingredients You’ll Need:
Main Ingredients:
- 6 slices bacon
- 4 medium potatoes, peeled and diced
- 6 large eggs
- 1 cup shredded cheddar cheese
- ½ cup diced onion (optional)
- ¼ cup milk
- Salt and pepper, to taste
- 2 tablespoons chopped fresh parsley (for garnish)
How Much Time Will You Need?
This recipe will take about 15 minutes to prep, plus around 25 minutes to bake. Including a few resting minutes after baking, your total time is about 40-45 minutes. It’s an easy and quick breakfast option that fills your kitchen with wonderful smells!
Step-by-Step Instructions:
1. Cook the Bacon and Potatoes:
Preheat your oven to 375°F (190°C). Use a large skillet over medium heat to cook the bacon until it’s nice and crispy. Take the bacon out and place it on paper towels to drain, then chop it into small pieces. Keep some of the bacon drippings in the skillet for the potatoes. Add the diced potatoes (and onion, if you like) into the skillet and cook for about 10 minutes, stirring now and then, until potatoes are golden and soft. Take the skillet off the heat.
2. Mix the Eggs and Cheese:
In a big bowl, whisk the eggs, milk, salt, and pepper together until smooth. Add half of the shredded cheddar cheese and the cooked potatoes and onions to the egg mix. Stir everything well.
3. Assemble the Casserole:
Grease a baking dish lightly. Pour the egg and potato mixture into the dish. Then, make six small wells evenly spaced in the mixture and carefully crack an egg into each well. Sprinkle the rest of the cheddar cheese and the chopped bacon all over the top.
4. Bake and Serve:
Bake uncovered for 20 to 25 minutes, until the egg whites are set but the yolks are still a little bit runny—or longer if you like your yolks more cooked. When it’s done, sprinkle with fresh parsley for a bright, fresh touch. Let the casserole rest a few minutes before serving. Warm and enjoy!
Can I Use Frozen Potatoes for This Casserole?
Yes, you can use frozen diced potatoes to save prep time. Just thaw them completely and pat dry before cooking to avoid extra moisture that might make the casserole soggy.
How Can I Make This Recipe Vegetarian?
Simply leave out the bacon and add sautéed mushrooms, spinach, or your favorite veggies for extra flavor and texture. You can also use vegetarian bacon substitutes.
Can I Prepare This Casserole the Night Before?
Absolutely! Assemble the casserole without baking, cover it tightly, and refrigerate overnight. In the morning, bake it as directed, adding a few extra minutes if it’s cold from the fridge.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven until warmed through, adding a splash of milk if it seems dry.
