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!
This post is sponsored by Wright Brand Bacon, but our opinions are our own.
Christmas Morning Breakfast Casserole
Christmas morning isn’t Christmas morning unless I am eating one of my dad’s famous homemade cinnamon rolls. They are a family tradition. Josh loves my dad’s cinnamon rolls, everyone does, but Christmas morning for Josh means BACON! Josh loves bacon and insists on making his favorite breakfast casserole: my Bacon, Potato, and Egg Casserole every Christmas. I don’t mind because he does all of the work and there is always room for another tradition, especially a food tradition. The more the merrier on Christmas!
The “B” in Breakfast Casserole is for…Bacon!
This is the perfect egg casserole for Christmas morning because it is easy to make, feeds a crowd, and everyone loves it! And, it has bacon. Loads of it. Our boys’ eyes light up like the lights on our Christmas tree when they hear the word bacon:)
This easy breakfast casserole is filled with Wright Brand Naturally Smoked Applewood Bacon, cheddar cheese, and potatoes. Josh also adds onion, red pepper, and garlic for flavor.
Josh loves using Wright Brand Bacon because it is hand selected, hand trimmed, and hand smoked. Every slice is thick and hearty. He puts bacon in the egg casserole AND on top. Bacon lovers rejoice! 🙂
An Easy Make-ahead Breakfast Casserole
This egg casserole can be prepared in advance, which makes it perfect for Christmas morning. You can prepare the night before and bake in the morning or you can bake and reheat in the morning. And just an FYI, this Bacon, Potato, and Egg Casserole also makes a great dinner, especially on busy weeknights. My boys love this breakfast casserole ANY time of the day!
Make this easy Bacon, Potato, and Egg Casserole part of your holiday celebration this year and for years to come!
If you like this easy breakfast casserole recipe, you might also like:
Breakfast
Bacon, Potato, and Egg Casserole
- Prep Time
- 15 minutes
- Cook Time
- 50 minutes
- Total Time
- 1 hour 5 minutes
- Cuisine
- American
- Servings
- 10
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 cups frozen diced potatoes you don't have to thaw or cook the potatoes
- 2 cups shredded cheddar cheese divided
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 green onions chopped
Instructions
- Heat the oven to 350°F. Grease a 9x13 baking dish with nonstick cooking spray and set aside.
- 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.
- 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.
- 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.
- 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 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.
- 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.
Keywords
breakfast casserole, egg casserole
Just made a vegetarian version of this and it was fantastic!!! We swapped the bacon for 3 hot Italian bayond sausage and I think this substitute would fool even the biggest meat eater.
I cooked the sausage till it was lightly brown and crisp prior to putting the bake. And did not too the bake with any, but just mixed it in.
We did cook the bake 30 minutes more than suggested.
The bake time and temp is not even remotely correct. Eggs still raw and runny.
So delicious! But the prep definitely takes longer than 15 minutes. Next time I’ll try frozen bell pepper and onions to reduce some of the prep.
My family and I prepped this dish the night before and had it for Easter Sunday. This was simply delicious, energizing, light on the fork but heavy in your stomach. This casserole is a great way to use up your stash of eggs
Maria, Thank you so much!! I made this today for Easter brunch and was a huge hit!! It was delicious. Will definitely make again.
We had this for Easter, and everyone in my family enjoyed it…even my very picky kids. I did substitute hash browns for the diced potatoes, and baked the casserole for an extra 30 minutes as other reviewers suggested. It was delicious!
I’m going to use fresh potatoes, do I need to boil them first?
I too would like to know this answer!
You can boil them a little or cook them in the microwave a little so they soften up and don’t take so long to cook in the oven.
I cooked it additional 45 min as well. Extremely good
I cooked it additional 45 min as well. Extremely good
Made the casserole exactly as directions call for and it came out great. I cooked it the 20 minutes and added the bacon and cooked another 20 minutes and it was cook perfectly. I did not need to add extra time as other suggested.
This was delicious! I made it for Mother’s Day brunch today (since pandemic lockdown didn’t allow us to go out for brunch this year) and everyone loved it. It’s a bit like a quiche without the crust!
Slight tweaks I made:
Used frozen hash browns, and ended up combining them in the skillet with the onion and bell pepper for a few minutes (mostly because some were frozen in larger chunks and I didn’t want them to go into the casserole that way).
Ended up just dividing the bacon in half, pouring half into the first mixture and half on top after setting the eggs.
As other reviewers have noted, it took longer to bake for me (and I have a very new oven). I cooked it for 25 minutes, then checked and it still wasn’t really “set” but was very liquidy in the center, so I cooked it for another 5 — then topped it with the second half of the bacon. Cooked for another 25 minutes (I think? Maybe 30 — I was checking at 10-min intervals to make sure I didn’t overcook) and it came out AMAZING. Light and fluffy but with plenty of substance.
A definite do-again recipe! I can see this becoming a yearly Christmas/Easter tradition, as easy as it was to make and as delicious as it turned out. Thanks!!
I only had half used 1/2 lb of bacon called for and fresh potatoes and chives and baked it for 40 minutes and turned out great. Thanks for a recipe I can use often.
Glad you liked it!
Can you freeze after cooking?
Yes!
Absolutely delicious! 5 of us almost ate the entire casserole for brunch! Used 1-1/2# of bacon and still could have used more! Also used fresh red potatoes, 1 yellow pepper and 1 green pepper. Served with sliced avocados, fresh fruit, cinnamon toast and oj…so yummy!!! Had to cook an hour but was definitely worth the wait!
Glad you loved it!
Absolutely loved this recipe! Thank you so much for sharing. I added a little more cheese and some oregano (because I love oregano with eggs). Bake time was just right. I will be making this again.