Bacon, Potato, and Egg Casserole
Updated December 21, 2023
Quick Summary
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!
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:
Bacon, Potato, and Egg Casserole
Equipment
- 9 x 13 Baking Dish (this Staub one is so pretty for serving!)
- Large Skillet (I LOVE my Lodge skillet)
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 9×13 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 ¾ 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 tot 30 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.
Nutrition
Have you tried this recipe?
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Followed recipe exactly as written and ended up with a runny mess in the middle. Way undercooked. Suggest covering when baking for at least the beginning portion.
Perfect for Christmas morning! My family loved it; in fact, almost everyone had seconds!
Love to hear this! Thanks for sharing!
I have been making this recipe for years and everyone that eats it loves it! I’ve shared this recipe numerous times as well. The only thing I do differently is I use shredded hashbrowns. Thanks for the great recipe!
You are very welcome!
Very good, but I used grated unfrozen hashbrowns and it was watery when followed your time line, but cooked it for another 20-30 mins and all water was gone and the family loved it.
We love the grated hashbrowns, so maybe next time, I’ll cook the Hashbrowns before hand
This was an easy, tasty comfort meal during a snowstorm while we were all home and snowed-in! I diced my own potatoes and didn’t bother to sauté the onions/peppers, and even mixed in the bacon with the eggs rather than putting them on top. I also used a yellow pepper to hide it within the dish, and everyone loved it! Will be making this again!
Yay! We make it all of the time!
Hi i am wondering if your bacon egg & cheese breakfast dish can be cut in half, there is just me and my husbund and we don’t eat a lot ,also when you post your recipes can you also say if that recipe can be made for two for i know that some you may not be able to ,When i was taught to bake and cook it was a pinch of this and a dash of that. thank you so much
Yes, use a 8×8-inch pan.
I knew better, but I still added the cheese on top for the first time in the oven. Wish I would’ve waited to top with cheese until the step topping with bacon. Way undercooked when following the recipe instructions. I think it would’ve turned out perfectly if not for that, still delicious but had to cook way longer than anticipated.
Wondering if this can be frozen for grabbing on weekday mornings ?? Thanks
I just made the casserole myself adding a few herbs and spices and I will say it is delicious!
the nutrition label is off by several hundred calories though. I actually used less than half the call of the amount of cheese and also reduced the eggs because of the price of eggs right now and my calorie count for the same amount you list as one serving was way over 300 calories. I know this isn’t your fault, I’ve tried to use recipe nutrition analyzers and I haven’t found one that works yet. I have been a calorie counter for the better part of 55 years, so I know a thing or two about calories. please keep posting!
Do you think you could make this without the potatoes? We make this all the time as is, but wondering I could omit the hashbrowns and serve them on the side.
That should be fine! The texture will obviously be different.
Cook the potatoes. They were hard after an hour of cooking. Very frustrating. Instructions hard to follow.