Bacon, Potato, and Egg Casserole
This easy bacon potato egg casserole is packed with crispy bacon, cheese, and potatoes. Make it ahead for a stress-free Christmas morning or brunch! Get the recipe.
Readers often make Roasted Garlic Bacon Blue Cheese Dip, Brussels Sprouts with Bacon, Quinoa Spinach Salad with Apples, Bacon & White Cheddar, and Bacon Cheddar Drop Biscuits alongside this one.
Why This Egg Casserole Became Our Christmas Morning Tradition
Every Christmas morning, Josh takes over the kitchen to make his favorite breakfast: this bacon, potato, and egg casserole. He’s all about the bacon, crispy, smoky, and piled on top. I don’t mind one bit because he does all the work, and honestly, there’s always room for another food tradition. Especially one that feeds a crowd and makes the whole house smell incredible.
3 Reasons to Love This Bacon Potato Egg Casserole
- You get bacon both inside and on top, so every bite has that smoky crunch.
- It comes together the night before, which makes Christmas morning (or any busy morning) stress-free.
- Potatoes, cheese, and eggs create a filling breakfast that keeps everyone happy until lunch.
Key Ingredients for the Best Egg Casserole
- Bacon: Choose thick-cut bacon for a meatier texture. The rendered fat adds flavor to the vegetables when you sauté them in the same skillet.
- Frozen diced potatoes: No need to thaw or pre-cook. Using them frozen ensures they don’t turn mushy and absorb just the right amount of egg custard.
- Cheddar cheese: Shred your own from a block for better melting. Pre-shredded cheese contains added starches that can make the casserole grainy.
Kitchen Tools for This Easy Breakfast Casserole
- A 9×13-inch baking dish, glass or ceramic works great for even baking.
- A large skillet for cooking the bacon and sautéing the vegetables.
- A mixing bowl and whisk for beating the eggs.
Tips for Making the Best Bacon Potato Egg Casserole
Use frozen diced potatoes straight from the bag, no need to thaw or pre-cook them. They’ll cook through in the oven and soften as the casserole bakes. To check doneness, give the dish a gentle shake; the center should be set and the top nicely browned. Let the casserole rest for 10 minutes before slicing so it holds together cleanly. If you’re prepping ahead, assemble everything the night before, cover, and refrigerate up to 24 hours.
Pro-Level Advice for This Crowd-Pleasing Brunch
For the crispiest bacon, cook it until deep brown and almost brittle, it will be easier to chop and won’t get soggy in the casserole. Set aside about three-quarters of a cup to sprinkle on top halfway through baking; that way it stays crunchy. Use full-fat milk or half-and-half for a richer custard, and shred your own cheddar from a block, pre-shredded cheese contains anti-caking agents that can affect texture.
Easy Variations for This Make-Ahead Breakfast
Switch up the protein: cooked breakfast sausage or diced ham work beautifully in place of bacon. For a vegetarian version, skip the meat and add another cup of diced bell peppers or a handful of fresh spinach. If you prefer a bit of heat, stir in a few dashes of hot sauce or some diced jalapeños with the vegetables. You can also swap the cheddar for pepper jack or smoked gouda for a different flavor profile.
What to Serve with This Egg Casserole
This casserole is hearty enough to stand alone, but a bowl of fresh berries or sliced melon adds freshness and color. If you’re going all out for brunch, pair it with warm cinnamon rolls or a simple green salad dressed with vinaigrette.
A dollop of sour cream or hot sauce on top brightens up each bite, and don’t forget extra coffee or mimosas!
How to Store Leftover Bacon Potato Egg Casserole
Store any leftover casserole in an airtight container or tightly covered with foil in the refrigerator. It will keep for up to 4 days. The texture stays best if you reheat individual portions in the microwave or a low oven.
Can You Freeze This Egg Casserole?
Yes, this casserole freezes well. Bake it fully, let it cool completely, then wrap the dish tightly in plastic wrap and foil. Freeze for up to 3 months. To serve, thaw overnight in the refrigerator and reheat in a 350°F oven until warmed through, about 20 minutes. You can also freeze individual portions for quick weekday breakfasts.
Best Ways to Reheat This Egg Casserole
For the best texture, reheat slices in a 350°F oven for 10-15 minutes, or until hot and the edges are slightly crispy again. If you’re short on time, the microwave works, heat on high for 1-2 minutes per slice. To prevent drying out, cover loosely with a damp paper towel in the microwave.
Bacon Potato Egg Casserole FAQs
Can I use fresh potatoes instead of frozen?
Yes, but you’ll need to parboil or sauté them first to ensure they cook through. Dice fresh potatoes into ½-inch cubes, then pan-fry until just tender before adding to the egg mixture. Frozen potatoes are already pre-cooked, so they’re more convenient.
Is this casserole gluten-free?
Yes, as written, this recipe is naturally gluten-free. Just check the labels on your bacon and cheese to confirm no gluten-containing additives. Serve it with gluten-free toast or fruit for a complete meal.
Can I use a different type of cheese?
Absolutely. Sharp cheddar is classic, but you can substitute with Monterey Jack, Colby, or a Mexican blend for a milder flavor. For a stronger taste, try smoked gouda or gruyère.
How do I keep the casserole from being soggy?
Be sure to cook the bacon until very crisp and drain it well on paper towels. Also, don’t thaw the frozen potatoes; adding them frozen helps them hold their shape. Overbeating the eggs can also add too much air, so whisk just until combined.
Recipe
Bacon, Potato, and Egg Casserole
This easy breakfast casserole is packed with bacon, potatoes, and cheese! It can be prepared ahead of time and is a real crowd pleaser!
Ingredients
- 1 lb bacon, cut into 1/2-inch strips
- 1 yellow onion, diced
- 1 red bell pepper, seeds removed and diced
- 3 cloves garlic, minced
- 12 large eggs
- 1 cup milk
- 3 cup frozen diced potatoes, frozen, no need to thaw or cook
- 2 cup shredded cheddar cheese, divided
- 1.5 tsp salt
- 0.5 tsp black pepper
- 2 green onions, chopped
Instructions
- 1
Heat the oven to 350°F. Grease a 9x13 baking dish with nonstick cooking spray and set aside.
- 2
In a large skillet, cook bacon over medium heat, stirring occasionally. Cook until it is a nice crispy brown. Remove bacon with a slotted spoon and place on a paper towel lined plate. Roughly chop the bacon and set aside.
- 3
Add the onion and red pepper to the skillet and cook over medium heat until tender. Add the garlic and cook for 2 minutes. Set aside.
- 4
In a large bowl, beat the eggs and whisk in the milk. Stir in the cooked vegetables, potatoes, and 1 cup of the shredded cheese. Set 3/4 cup of bacon aside and stir in the rest. Season with salt and pepper.
- 5
Pour the mixture into the prepared baking dish and top remaining cheese and green onions. Bake for 20 minutes so the eggs start to set up. Carefully add the remaining bacon to the top of the casserole. Bake for an additional 20 tot 30 minutes or until the eggs are firm and the top is slightly golden brown. Let stand for 10 minutes. Cut into squares and serve warm.
- 6
Note: This casserole can be made in advance. Pour the mixture in the pan and refrigerate for up to 24 hours. Bake when ready to eat. You can also reheat the casserole.
Nutrition (per serving)
Calorie breakdown
How this was calculated — 11 of 11 ingredients matched
Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.
Open in analyzerKeyword: breakfast, casserole, gluten-free, Oven Baked
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