Bacon, Potato, And Egg Casserole Recipe

I love how this breakfast casserole brings together crispy bacon, tender potatoes, and perfectly set eggs with a burst of melted cheddar. It’s a flavor-packed dish that still feels light despite its richness. The mix of textures and savory notes makes every bite a delightful start to my busy day.

I love makin recipes that bring a bit of protein and comfort to the table. This Bacon, Potato, And Egg Casserole is one of my favs for busy weekdays.

I like how the crispy 8 slices of chopped bacon mixes with 3 diced russet potatoes and a small diced onion, creating a flavorful base. The 8 beaten eggs and 1 cup milk blend perfectly, addin a rich texture and plenty of protein, while the 1 cup shredded cheddar cheese contributes a creamy, savory punch.

I think the garlic powder along with salt and pepper really enhance the natural goodness of these ingredients. I like to think that this dish has a nutritional balance, providin carbs, proteins, and fats that keep you energized.

It’s kind of like a twist on those beloved bacon egg and cheese casseroles you sometimes see. It’s simple, hearty, and sure to please kids as well as adults.

Why I Like this Recipe

1. I love how simple this recipe is to make, even when im super tired from work and dont have a lot of time in the morning.
2. I really enjoy the flavor combo of crispy bacon and tender potatoes, it just brings everything together in a really tasty way.
3. I like that its super versatile and can be enjoyed by everyone in my family, making it a perfect breakfast for busy weekdays.
4. I appreciate how the eggs and cheese create a satisfying, creamy texture that makes every bite feel like a little indulgence.

Ingredients

• Bacon: Adds protein and flavor with a smoky, crispy bite.
• Potatoes: Provide hearty carbohydrates and fiber for filling texture.
• Onion: Brings natural sweetness and aroma to lift the dish.
• Eggs: Supply rich protein that helps bind all ingredients together.
• Milk: Offers creaminess and moisture to keep the casserole smooth.
• Cheddar Cheese: Melts into a rich, tangy layer with a satisfying taste.
• Garlic Powder: Delivers a simple spicy punch without being overpowering.
• Salt and Pepper: Essential seasonings that boost and balance overall flavor.

Ingredient Quantities

• 8 slices bacon, chopped and cooked
• 3 medium russet potatoes, peeled and diced small
• 1 small onion, diced
• 8 large eggs, beaten
• 1 cup milk (whole or 2%)
• 1 cup shredded cheddar cheese
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

How to Make this

1. Preheat your oven to 375°F and grease a 9×13 inch casserole dish.

2. Make sure your bacon is chopped and already cooked, and set aside.

3. In a skillet, heat a little bacon fat over medium heat and toss in the diced onions and potatoes. Cook them until the potatoes are just tender and the onions turn soft. Add the garlic powder, salt, and pepper while cookin.

4. In a separate bowl, beat together the eggs and milk until everything is mixed really well.

5. Stir in the cooked bacon into the egg mixture.

6. Spread the cooked potatoes and onions evenly into your greased casserole dish.

7. Pour the egg, milk, and bacon mixture over the potatoes and onions so the ingredients sit nicely together.

8. Sprinkle the shredded cheddar cheese evenly over the top.

9. Pop your dish in the oven and bake for 25-30 minutes until the eggs are set and the cheese is melted and slightly golden. Let it cool for a few minutes before you serve it. Enjoy your breakfast!

Equipment Needed

1. Preheated oven set to 375°F
2. 9×13 inch casserole dish to bake your breakfast
3. Skillet to cook your diced potatoes and onions
4. Mixing bowl to beat your eggs with the milk
5. Whisk or fork for mixing the egg and milk together
6. Cutting board for chopping your bacon, onions, and potatoes
7. Knife to dice up your ingredients
8. Measuring cups and spoons for garlic powder, salt, pepper, and milk
9. Spatula or stirring utensil to combine ingredients in the skillet

FAQ

• Q: Can I use a different kind of potato? A: Sure, you can swap russet for Yukon Gold or red potatoes but keep in mind they might cook a bit faster or slower depending on the size.
• Q: Do I have to pre-cook the bacon? A: Its best to cook the bacon first so you get a crunchy texture and that smoky flavor, but if you prefer softer bacon, you can add it raw and let it cook in the oven.
• Q: Can I make this casserole ahead of time? A: Yup, you can prep everything in advance and keep it in the fridge overnight; just let it come to room temp a bit before baking.
• Q: What if I don’t have cheddar cheese? A: No worries, meltable cheeses like mozzarella or pepper jack work fine, but cheddar has that classic taste for this dish.
• Q: How many days will it last in the fridge? A: It should stay good for about 3 days in an airtight container; just reheat in the oven until its warm and bubbly.

Bacon, Potato, And Egg Casserole Recipe Substitutions and Variations

• Instead of bacon, you can use turkey bacon or even diced ham if you’re looking to cut down on fat but still want that savory flavor.
• If you can’t find russet potatoes, sweet potatoes might be a fun twist, add a bit of natural sweetness to the dish.
• If you’re worried about cholesterol or just want something lighter then try using egg substitutes or even just egg whites in place of the whole eggs.
• For the milk, you could swap it with almond milk or another non-dairy alternative if you happen to be lactose intolerant.
• If cheddar cheese isn’t your thing, pepper jack or even mozzarella can be a great alternative that still melts nicely.

Pro Tips

1. Try crisping up that bacon extra well because a crunchier bite really ups the flavor. It also makes the mix less soggy, which is kinda important for texture.
2. Make sure you dice the potatoes and onions evenly so they cook at the same rate in that skillet. Big chunks can get undercooked while the small ones might turn mushy.
3. While beatin those eggs and milk, give it a good whisk so you avoid any weird pockets of egg. This helps the dish hold together better when it bakes.
4. Let the casserole sit for a couple of minutes after it comes out of the oven. It might be tempting to dive in, but a short wait helps everything set up and makes it easier to serve.