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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.
Course Breakfast, Dinner
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Resting time 5 minutes
Total Time 55 minutes
Servings 6
Calories 278kcal
Author Sharon Rhodes

Ingredients

  • 1 cup cooked potatoes *approximately 1 large baked russet potato
  • 4 slices bacon
  • 4 green onions, sliced into thin rounds
  • ¼ cup shredded cheese
  • 10 large eggs
  • ½ cup milk
  • ½ tsp sea salt
  • ¼ tsp black pepper

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.

Video

Notes

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.

Nutrition

Calories: 278kcal | Carbohydrates: 12g | Protein: 15g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 326mg | Sodium: 536mg | Potassium: 351mg | Fiber: 1g | Sugar: 2g | Vitamin A: 601IU | Vitamin C: 5mg | Calcium: 106mg | Iron: 2mg