Bacon, Potato, and Egg Casserole

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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!

Bacon, Potato, and Egg Casserole Recipe

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!


Bacon, Potato, and Egg Casserole Recipe

Breakfast Casserole with Bacon

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! 🙂

Easy Breakfast Casserole Recipe with Potato, Egg and Bacon

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:

Egg Bake recipe with bacon, egg, and potato ready to serve

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!
4.63 from 32 votes
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

  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 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 Facts
Bacon, Potato, and Egg Casserole
Amount Per Serving
Calories 252 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 7g35%
Cholesterol 224mg75%
Sodium 604mg25%
Potassium 362mg10%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 2g2%
Protein 14g28%
Vitamin A 950IU19%
Vitamin C 21.9mg27%
Calcium 232mg23%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords

breakfast casserole, egg casserole

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! #breakfast #casserole #bacon #holidays #eggs

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. If I bake it , but an bout serving it for 1 1/2 days, how do I reheat and should i1 bake it for less time the 1st time?

  2. My oven will be occupied with the turkey, what do you think about cooking it on the stove? No non stick pans in my house, only stainless, It may stick to the bottom but if I heat it up as I do when making a regular omelette it should be ok?

    thank you!

  3. I made the BACON, POTATO, AND EGG CASSEROLE dish for Christmas Morning. It was good and I will make it again but mine took 20 minutes longer than expected. I didn’t know how much salt and pepper to add.
    Scott

  4. 5 stars
    Thank you for this fabulous recipe!  We had a house full of relatives staying over the Christmas holidays this year.  I prepared this Christmas Eve night, parboiling fresh potoatoes and using cooked sausage meat instead of bacon.  Christmas morning, early, I took it out of the fridge and let it sit on the counter for 45 mins, while the troops assembled by the tree.  
    During the presents’ mayhem, and when a few of the kids started saying they were getting hungry…I sneaked into the kitchen, popped it into a preheated 400 degree oven (my oven is old so I need to bake everything at 400), and within a short-time, it was done and the aroma was heavenly.  I did add more grated cheese (a mixture of havarti and cheddar) on top, halfway through baking.  
    Everyone loved it and the kids abandoned their presents like they were under a spell, as the smell brought them all to the table.  Not a morsel was left and I ended up making it again, the day they all left, for their long drive home.  Everyone thanked me over and over for making it.  
    So, in turn, I, thank you, for this fabulous recipe.  I now call it, “Mom’s Morning Life-Saver!” 
    My husband says I should call it simply, “Happy Family!”

    1. You spoiled us with your love and terrific hostess talents, Carrie!
      Thanks for all you do and did, to make everyone’s holiday so wonderful!
      We promise to make this breakfast dish too, when you all come to our place for Easter this year.
      Love from Dave, Glenda and the bratty…oops, awesome kids!

  5. 5 stars
    My family loves this breakfast casserole.  Sometimes we change out the cheddar for Monterey Jack and the red peppers for green chilies.  Either way we make is great.  The best part is the leftovers make a fantastic filling for breakfast burritos. 

  6. 4 stars
    I made this for brunch this morning along with my old standby sausage, egg and cheese casserole.  Let me start out saying  I never follow a recipe to exactly.  The only changes I made were a little more milk ( 1/2 cup of so) and I cut up potatoes and parboiled them.  I added a little more salt too.  It cut and served well.  My sausage, egg, and cheese was still the kids pick – they love that casserole.

  7. Can I substitute frozen shredded hash browns? Do I need to cook them some with my veggies or just put them in thawed? Don’t want it to get mushy, making for a birthday party

  8. 5 stars
    Cook an extra 20 minutes — middle was still runny after only 40 minutes. Substituted 1/2 jalapeno pepper for red pepper (next time will use the whole jalapeno) and added some garlic powder as well as fresh garlic. I just threw all the bacon into the egg mixturw but did put half of the cheddar on top with the scallions. Delicious and super simple!! Will make again.

  9. If using bacon, do you fry it first? Also, do you use a round 8 qt. casserole dish or a 9 x 13 baking dish?

  10. This looks absolutely wonderful and super easy! I’m going to try it tonight for supper! The only potatoes I have on hand are frozen tater tots, so I’m going to give them a try. Will let you know! 🙂

  11. I use the frozen potatoes with the peppers and onions. That way I can skip the step of cooking and chopping vegetables!

  12. Any issues with substituting sausage for the bacon? Any other modifications needed if so?

    Thanks! Excited to make it tomm for a girls brunch!

  13. Wondering if I could eliminate the milk from this recipe? I don’t drink milk because I am lactose intolerant, and I hate to buy a whole carton of lactose free milk just to use 1 cup & throw the rest away.

  14. I made this last night and it was delicious! We don’t eat meat so I replaced the bacon with extra veggies and it was so tasty! I’ll definitely be making this again. It was great for dinner!

  15. This looks really good. I’d like to make it for my book club brunch this weekend. Can I use shredded potatoes instead of cubed?

  16. 4 stars
    This was very good, quick, and easy. I made a 1/2 recipe for my book club. I used diced ham (about a cup or so), Monterey Jack, O’Brien-style frozen potatoes. I added a little onion powder, garlic powder, and cayenne to the egg mixture. It literally took less than 5 minutes to put the casserole together. I baked it at 350 for 20 minutes, top with the rest of the cheese, a little green onion, a sprinkle of paprika, rotated the pan, and baked for another 20 minutes. Still wasn’t set in the middle, so baked for an additional 10 minutes. It turned out perfectly. I will make this again. Thank you!

    1. Please disregard my half brained comment. I found them. The pop up ads were hiding them. I’m terribly sorry. Thank you!

  17. 5 stars
    Very tasty, even the husband who doesn’t like “breakfast food” approved. I used seasoned red frozen potatoes, which added good flavor to them.

  18. This was an amazing recipe! Easy to put together and a crowd pleaser on Thanksgiving Morning! I Prepared the bacon, peppers, onions, and garlic the night before and added everything else the next morning and it was perfect! Thank you for such a wonderful recipe. We will be making this again for sure!

  19. 5 stars
    I used this recipe as a guide for breakfast at church-used prepped homemade diced, oven-roasted potatoes and prepped bacon (from the night before) and omitted the veggies, onions and garlic for a very simple version. It was delicious and a hit!

  20. Thank you for this recipe. I wanted you to know I make 9 of these at a time for our community brunch. I substitute REAL Bacon bits to simplify (1 1/4 c per recipe) and have flexed with the potatoes–frozen southern hash browns or diced baked potato or tater tots. As others have noted, I like a little more spice so add some cayenne pepper. Great recipe that is gluten free 🙂 (I usually make one recipe without bacon and with more veggies by sauteing some mushrooms and extra veggies with onion in olive oil).

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