Bacon Potato Egg Breakfast Casserole
This Bacon Potato Egg Breakfast Casserole is a hearty, comforting dish packed with crispy bacon, tender potatoes, and fluffy eggs all baked together into one delicious meal. It’s the kind…
Tip: save now, cook later.This Bacon Potato Egg Breakfast Casserole is a hearty, comforting dish packed with crispy bacon, tender potatoes, and fluffy eggs all baked together into one delicious meal. It’s the kind of breakfast that feels like a warm hug first thing in the morning, with golden edges and a satisfying mix of textures and flavors.
I love making this casserole when I have guests over or need something easy and filling for a weekend brunch. What I really enjoy is how the bacon adds a smoky crunch that contrasts perfectly with the creamy eggs and soft potatoes. It’s a simple recipe but everyone always asks for seconds, which makes me feel like a breakfast hero!
My favorite way to serve this dish is straight from the oven, garnished with a little fresh parsley or chives to add a pop of color and freshness. It pairs well with a side of fresh fruit or even just a warm cup of coffee. This casserole is great for busy mornings too because you can make it ahead and just warm it up when you’re ready to eat.
Key Ingredients & Substitutions
Bacon: Bacon gives the casserole that smoky, salty crunch. If you want a lighter option, try turkey bacon or vegetarian bacon bits. I prefer traditional bacon for its rich flavor, but adjusting it fits all tastes.
Potatoes: Diced potatoes add heartiness and texture. Russets work best due to their starchiness, but Yukon Gold are great if you want a creamier bite. Sweet potatoes also make a tasty twist.
Eggs: Eggs bind everything and provide a fluffy texture. Use large eggs as noted, but if you prefer, you can swap half for egg whites to lighten the dish.
Milk: Whole or 2% milk keeps the eggs tender and moist. For dairy-free, use almond or oat milk, but avoid anything too watery to keep the texture right.
Cheese: Cheddar is classic here for sharpness and meltiness. You could substitute with Monterey Jack, mozzarella, or pepper jack for some heat.
How Do I Get The Eggs on Top to Cook Perfectly Without Overbaking?
The eggs cracked on top look beautiful but need care to avoid overcooking or breaking. Here’s how I do it:
- After pouring the casserole mixture into the dish, crack the eggs gently onto the surface, spacing them out.
- Bake at 375°F uncovered. Check after 25 minutes, then keep an eye every few minutes.
- Once the whites are set but yolks still jiggle slightly, the eggs are done.
- If you like firmer yolks, leave a little longer but watch carefully; they can turn rubbery fast.
- Using a timer helps, and you can tent the dish with foil if the edges brown too quickly before eggs are set.
This technique gives you pretty egg “windows” with tender whites and runny or slightly cooked yolks, just like in the photo! It’s all about timing and gentle handling.
Equipment You’ll Need
- 9×13-inch baking dish – perfect size for even cooking and easy slicing.
- Large skillet – great for cooking bacon and sautéing potatoes and onions in one pan.
- Mixing bowl – for whisking eggs and combining all ingredients smoothly.
- Whisk – helps blend eggs and milk without lumps.
- Knife and cutting board – essential for dicing potatoes, onions, and other add-ins.
Flavor Variations & Add-Ins
- Swap bacon for breakfast sausage or ham cubes for a different meaty flavor.
- Use pepper jack or mozzarella cheese to change the cheese texture and taste.
- Add chopped bell peppers or spinach for a fresh veggie boost and color.
- Mix in herbs like rosemary or thyme to add earthiness and brighten up the casserole.
Bacon Potato Egg Breakfast Casserole
Ingredients You’ll Need:
Main Ingredients:
- 8 slices bacon
- 3 cups diced potatoes (peeled or unpeeled, about 2 medium potatoes)
- 1 small onion, diced
- 1 cup diced carrots (optional)
- 1 cup shredded cheddar cheese
- 8 large eggs
- 1 cup milk (whole or 2%)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme or parsley (optional)
- 2 tablespoons chopped fresh chives or green onions (for garnish)
How Much Time Will You Need?
This breakfast casserole takes about 15 minutes to prepare and 30-35 minutes to bake. Add a few extra minutes for cooling before slicing and serving. Overall, you’ll need roughly 50 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Bacon and Vegetables:
Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish. Cook the bacon slices in a skillet over medium heat until crispy. Transfer bacon to paper towels to drain and cool, then crumble into pieces. In the same skillet with the bacon drippings, sauté the diced potatoes, onion, and optional carrots over medium heat until potatoes are tender and lightly browned, about 10-12 minutes. Remove from heat and let cool slightly.
2. Mix the Egg Base:
In a large bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and dried thyme or parsley until well combined.
3. Combine and Assemble:
Add the sautéed potato mixture, shredded cheddar cheese, and half of the crumbled bacon into the egg mixture. Stir gently to combine all ingredients evenly. Pour this mixture into your prepared baking dish and spread it out evenly.
4. Add Eggs and Bacon Topping:
Carefully crack four eggs on top of the casserole, spacing them evenly to create beautiful egg “windows.” Sprinkle the remaining bacon pieces over the top to finish.
5. Bake and Serve:
Bake the casserole uncovered for 30-35 minutes, or until the edges are golden and the eggs on top are set but yolks remain slightly runny or cooked to your liking. Remove from the oven and garnish with chopped fresh chives or green onions. Let the casserole cool for a few minutes before slicing and serving warm.
Enjoy this hearty and comforting Bacon Potato Egg Breakfast Casserole to start your day with a delicious, flavor-packed meal!
Can I Use Frozen Potatoes for This Casserole?
Yes, you can use frozen diced potatoes to save time. Just thaw them thoroughly and pat dry to remove excess moisture before sautéing to prevent the casserole from becoming soggy.
Can I Prepare This Casserole the Night Before?
Absolutely! You can assemble the casserole up to step 6, then cover and refrigerate overnight. In the morning, add the cracked eggs and bacon topping before baking as directed. This makes busy mornings much easier.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat portions in the microwave or oven until warmed through. For best texture, reheat gently to avoid overcooking the eggs.
Can I Substitute Bacon with Another Protein?
Yes! Breakfast sausage, ham cubes, or even cooked and crumbled vegetarian sausage work well. Adjust cooking times accordingly if substituting sausage to ensure it’s fully cooked before mixing into the casserole.
