Bacon Potato Egg Casserole

Bacon Potato and Egg Casserole has become my go to dish for any family breakfast or potluck brunch The rich flavors of bacon and cheddar pair perfectly with fluffy eggs and tender potatoes plus it is a breeze to make ahead and reheat This is the recipe I rely on when I want maximum flavor with minimal fuss

Ingredients

• Bacon: adds savory richness and crisp texture opt for thick cut and good quality since it is the heart of the dish
• Yellow onion: brings sweet flavor to balance the saltiness of the bacon look for firm onions with shiny skin
• Red bell pepper: gives a pop of color and sweet freshness choose peppers that feel heavy and have deep red skin
• Garlic: gives an earthy punch fresh minced is always best
• Large eggs: create the base for a light and fluffy casserole use the freshest you can find for the best rise
• Milk: adds creaminess and moisture whole milk makes it extra rich
• Frozen diced potatoes: add bulk and keep prep fast pick a brand that has no added salt so you control the seasoning
• Shredded cheddar cheese: delivers rich meltiness and flavor freshly shredded melts better than pre shredded bags
• Salt and black pepper: round out the flavors grind pepper fresh for extra punch
• Green onions: give a little sharpness and bright finish use fresh and slice thinly

Step by Step Instructions

Heat the Oven and Prepare the Baking Dish:

Set your oven to 350 degrees Fahrenheit and give a 9 by 13 inch baking dish a generous coat of nonstick spray You want to make sure nothing sticks and clean up is painless

Cook the Bacon:

Place sliced bacon strips in a large skillet over medium heat and stir often Let the bacon cook until every piece is crisp and golden brown Lift the bacon out with a slotted spoon and let it drain on a plate lined with paper towel Roughly chop the pieces so they are bite sized

Sauté the Vegetables:

Into the bacon fat add diced onion and red bell pepper Cook over medium heat until both are soft and fragrant The onion should be almost translucent and the bell pepper just starting to caramelize Add minced garlic and stir everything for two more minutes Take off the heat

Mix Eggs and Casserole Base:

Crack all your eggs into a big mixing bowl Whisk until the yolks and whites are fully blended Pour in the milk and whisk again Stir in the sautéed vegetables frozen potatoes and half the cheese Mix until combined Set aside about a third of the cooked bacon to use later and mix the rest into the egg mixture Season with salt and pepper

Assemble and Layer:

Pour your egg mixture into the greased baking dish Top with the rest of the cheese and chopped green onions Put in the oven and bake for 20 minutes so the eggs just begin to set

Finish with Bacon and Bake:

Open the oven and carefully sprinkle the reserved bacon over the casserole Return it to the oven and bake for another 20 to 30 minutes or until the top is golden and the eggs are cooked through Let the casserole rest out of the oven for 10 minutes so it sets up firmly

Cut and Serve:

Slice into squares while still warm This is best served immediately but also fantastic reheated

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I always go extra generous on the cheddar cheese because it reminds me of my grandmother who believed every breakfast deserved cheese We have made it a family tradition to savor this casserole on every holiday morning while opening presents and enjoying coffee together

Storage Tips

Let the casserole cool completely before storing Wrap tightly in foil or place in an airtight container in the fridge It stays fresh for up to four days To freeze wrap individual squares in plastic and freeze for up to two months Thaw overnight in the fridge and reheat in the oven or microwave for best texture

Ingredient Substitutions

Swap bacon for cooked breakfast sausage or use a vegetarian meatless bacon if you like sharp cheese works in place of cheddar or try a blend of Monterey Jack and Colby You can use fresh diced potatoes but parboil them first for even cooking If you prefer non dairy use your favorite plant based milk and cheese alternatives

Serving Suggestions

Serve alongside fresh fruit and a crisp salad for brunch or add a side of buttery toast For something fancier drizzle with a little hot sauce or serve with salsa on the side It is just as good at lunch alongside roasted vegetables

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Brunch Casserole History

Breakfast casseroles like this one have deep roots in American weekend cooking Often cobbled together as a way to use leftovers or stretch simple ingredients they are now staples for celebrations and holidays Each region brings its own unique twist sometimes with chiles sometimes with sausage The classic trio of eggs potatoes and cheese is a favorite everywhere

Frequently Asked Questions About the Recipe

→ Can this dish be made ahead?

Yes, assemble the casserole the night before and refrigerate. Bake it fresh the next morning for convenience.

→ Should the potatoes be cooked beforehand?

No, frozen diced potatoes can be used straight from the freezer without pre-cooking or thawing.

→ What cheese works best?

Cheddar melts beautifully, but you can substitute Monterey Jack or Swiss for a different flavor.

→ How do I store leftovers?

Store cooled slices in an airtight container in the fridge for up to four days. Reheat before serving.

→ Can I freeze portions?

Yes, wrap baked slices well and freeze for up to two months. Thaw overnight and warm in the oven or microwave.