Potato Bacon and Egg Casserole
This delicious potato bacon and egg casserole recipe is perfect for feeding a crowd. Enjoy this fluffy egg bake for breakfast, brunch, or even dinner. Creamy, cheesy, and savory, it is a family favorite.
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Eggs are great any time of day! If you like this potato bacon egg casserole, you will also love this goat cheese frittata and this recipe for sweet potato toast topped with eggs. Check out all of our healthy breakfast recipes for more inspiration.
Why You Will Love This Recipe
- It’s easy peasy! Don’t you just love a no-fuss recipe?
- This easy breakfast casserole serves six and is great for feeding a crowd, making it perfect for family breakfasts, brunch, Christmas morning, or even meal prep. It stores well and reheats like a dream.
- Naturally gluten-free. Bonus!
Ingredients
Find the complete ingredient list, with measurements, in the recipe card below.
- Eggs – We use large eggs; when we can, we get them from local farmers.
- Milk – Use what you have in the fridge. We generally have whole milk but 2% or skim will also work.
- Cooked Potatoes – We use a large russet – sometimes skin on sometimes peeled. It depends on if we have any picky eaters in the house.
- Bacon – Our recommendation is to choose a sugar-free product, preferably organic meat.
- Green Onions – These add a nice balance to all of the richer ingredients as well as a pop of color.
- Shredded Cheese – Always shred your own for the best quality and flavor. Marble cheddar cheese is our go-to.
- Salt and Black Pepper – Essential seasonings make a big difference. Sea salt and freshly ground pepper bring out the best in your ingredients.
Expert Tip!
Use leftover baked potato! Next time you’re baking, toss an extra one in the oven so it’s ready to go for this recipe when you need it.
Equipment
- Frying Pan – We use a stainless steel large skillet.
- Casserole Dish – A rectangle 8×11 or square 9×9 dish will both work.
- Large Mixing Bowl – You will be using 10 eggs plus milk, so be sure to use a bowl large enough.
- Whisk – The best tool for beating eggs by hand.
- Stoneware will not absorb moisture, diffuses heat gently, and retains heat exceptionally well.
- Transitions from oven to table beautifully.
Instructions
Scroll to the recipe card at the bottom for the FULL recipe details.
Step 1
First, heat the oven to 350 degrees and grease the casserole dish with butter or ghee cooking spray.
Add the cooked and chopped potato to the greased dish and set it aside.
Step 2
Next, add the bacon to the skillet and cook it over medium heat until cooked through and slightly crispy.
Remove the bacon from the pan and set it on a paper towel to drain. Chop the cooked bacon into small pieces and sprinkle it on the potatoes in the baking dish.
Step 3
Then, add the sliced green onions to the same pan with the bacon fat. Stir them and cook for 1-2 minutes to soften them slightly.
Remove the green onions from the pan and sprinkle them evenly over the potatoes in the baking dish. Then sprinkle the shredded cheese on top.
Step 4
Next, in a large mixing bowl, whisk together the eggs and milk until blended and frothy. Add in the salt and pepper and beat the mixture again to incorporate them.
Pour the egg mixture into the casserole dish on top of the potatoes and bacon.
Step 5
Next, place the dish in the oven and bake for 35 minutes. You want the top to be set and not jiggly.
Remove the dish from the oven and let it rest for 5 minutes before slicing.
Enjoy warm.
Substitutions
- Use baked sweet potato instead of russets for a sweeter and even healthier egg bake.
- Swap out the bacon for a different protein, such as sausage or ham.
- Use crispy hash browns instead of cubed potatoes for a crunchy texture. How about using homemade tater tots? Yum.
- Instead of green onions, add some baby spinach.
Recipe Variations
- Include bell peppers, mushrooms, or zucchini for a veggie-loaded version.
- Mix in diced jalapeños or a dash of hot sauce for some kick.
- Swap the bacon for smoked salmon and add some capers and dill for a more upscale, savory brunch option.
- Go all in on the comfort food vibes and try this pancake bacon casserole. YUM!
Serving Suggestions
- We love pairing this egg bake with a simple lettuce salad.
- Add some spice with a side of salsa or a drizzle of your favorite hot sauce.
- Serve a basket or warm cheesy jalapeno muffins on the side.
FAQS
For sure! Use plant-based milk and dairy-free cheese, and you’re good to go.
Be sure to beat the eggs really well so they are light and frothy. This adds air to the mixture and adds fluffiness to the egg bake.
Storage Tips
To Store: Cooled leftovers can be stored in an airtight container in the fridge for up to 3 days. For freezing, separate the individual slices in parchment paper so they don’t stick together, then seal them in a freezer bag or airtight freezer-safe container and freeze for up to 2 months. Thaw in the fridge overnight.
To Reheat: Cover and reheat in the oven at 350 for 10-15 minutes or in a microwave at 1-2 minute intervals.
More Healthy Breakfast Recipes
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Potato Bacon and Egg Casserole
Ingredients
Instructions
- Start by heating the oven to 350° and greasing an 8 x 11 or 9 x 9 casserole dish.
- Chop the cooked potato into chunks and spread them evenly on the bottom of the greased dish.
- Next, cook the bacon in the skillet over medium heat. Once it is cooked through and crispy, transfer it to a paper towel to drain. Chop it into pieces and sprinkle on top of the potatoes.
- Then, add the sliced green onions to the same pan with the bacon fat. Stir them and cook for 1-2 minutes to soften them slightly.
- Remove the green onions from the pan and sprinkle them evenly over the potatoes in the baking dish. Then add the shredded cheese.
- Next, in a large mixing bowl, whisk together the eggs and milk until blended and frothy. Add in the salt and pepper and beat the mixture again to incorporate them.
- Pour the egg mixture into the casserole dish on top of the potatoes and bacon.
- Next, place the dish in the oven and bake for 35 minutes. You want the top to be set and not jiggly.
- Remove the dish from the oven and let it rest for 5 minutes before slicing.
- Enjoy warm.
