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:
Bacon, Potato, and Egg Casserole
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 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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I’ve made this numerous times and it’s always so delicious and filling!
Looks good. Plan to make it later this week for the first time. I was wondering about a few things
1) What size red pepper?
2) Would half red and half green pepper work (or even whole of each)– or would that be a bit much, as we do like peppers.
One large pepper! Sure you can mix peppers!
One more question — I have seen that some have subbed O’Brien frozen potatoes for just the diced ones. Does the measurement change since I am not adding in the peppers and onion, since they are in the package?
I use potato o’Brien when making this and it turns out wonderfully. I also add one more onion.
Do you have a specific brand of frozen potatoes that you recommend ?
Super yummy and moist
Hello! I would like to make and take this to a gathering. I would have to reheat in an oven, what is the best way (time, temp, covered or uncovered) works best for reheating?
To reheat, I would cover it with foil and reheat at 350 just until heated through, probably 10 to 15 minutes. Just check it early!
Great! Will definitely fix this again
Can you use non frozen shredded potatoes?
Sautéed it with the onion and red bell peppers/capsicum.
I’m wondering the same thing. I guess I will find out.
Wish I had seen to ask for the label sooner than this! Every year I make my adult children an array of homemade goodies. I just got done making this for them for this year! It is as pretty as the picture you show and tastes delicious! Thank you for sharing this!! It was worth all the cranberry chopping! lol
Have a blessed Christmas!
HaHa!! I thought I was commenting on a different recipe!
Really bland, the diced potatoes are flavorless and the wrong texture for this recipe (I did thaw them first, dont think it would matter). Made it for Christmas morning and ended up throwing it away
I made it for Christmas morning today, and I used hash brown patties… and it still was a hit! I couldn’t get any of the other kinds of frozen potatoes bc of all the shortages, so I used what I had. I cooked the patties before putting them in the oil sprayed casserole dish. I also left out onions and peppers and just put garlic in the cooked bacon and it’s grease. It cooked for about 30 minutes (I anticipated about an hour) and I took it out and put the rest of the cheese on top and it was delicious. I got a lot of compliments and recipe requests! Thank you for this recipe!!!
My family loved this. I used Italian blend cheese. It was a hit.
Great recipe! Had to modify it because I couldn’t find frozen potatoes, but results were fantastic. I ended up baking a small bag of small Yukon potatoes the night before, chilling the potatoes and dicing them to add into the casserole the next morning. Perfect! Thanks!
When I try this again I will delete the seasoning salt. Did not like the different taste I thought it took the bacon flavor away!
So good! My favorite “make ahead” breakfast recipe. A huge time saver for holidays! I’ve made it as written but have also tried it subbing out different veggies and meats/cheese and it is always amazing! Thank you!
So gooood! Perfect seasoning levels and green onions add the perfect touch.
I am feeding about 20 plus people, can I double this recipe or do I need to make 2 separate casseroles?
You will need two pans, but you can double and split between two pans.
I am making the bacon, potato and cheese casserole now for later today. Can I freeze this after its baked.
Can I make this without the potatoes?
Yes!
Absolutely love this recipe and have made it a few times now! But there is no way the prep is only 15 minutes. By the time you fry the bacon, cut and fry the veggies, then crumble the bacon, grate the cheese etc etc. it feels like it takes forever! It’s still worth it, just don’t expect it to be fast 🙂 Give yourself enough time that you can enjoy the process. Thanks for a great recipe!
I’ve had a few different casseroles in my life; none made by myself. I just got a craving for one found this recipe online it was so easy and fun to make. I didn’t have frozen potatoes so I used fresh ones just cooked them while I was also cooking the bacon. I also put some leftover spinach from the nights before dinner. I made half portion of this recipe but the cook time was the same. Needless to say it was an extreme hit!! The thing I like about this recipe you can add and swap out different veggies so you can make a new casserole with same recipe.
Love this for company. I make at night and just pop in morning. I use whatever is in my frig. Onions, chives, any kind cheese. Sometimes more than one type of cheese. Left over meats. Hots sauces. Too when done with sour cream and chives.
I only plan on making this for my husband and me. Will it be just as good if I cut the recipe in half?
It I substitute hash browns, do I cook them in the skillet first and drain or put them in frozen? I will have 15-20 people.How many does it serve?
Thank you so much!
when making ahead, do you not add the 2nd cup of cheese until ready to bake?
Question — Do you have any idea how bland this casserole might be if you need to leave out the peppers and onions because of fussy grandkids? Any ideas on how to safely jazz it up? I’ve made it before for a non-fussy group — and would make it agin; but I am looking for some breakfast options for when we have fussy kids.
I used onion powder instead of onion, I don’t know what to do about the peppers short of pureeing them.
Hello I love this idea is there a way to freeze this then cook it?
I don’t have 12 eggs in the house. If I make it with about 8 or 9 eggs, would that alter the recipe too much?
It won’t be as thick and you might want to adjust the other ingredients.
Made this for Christmas morning and my family LOVED it. My son has asked me why I only make it once a year – haha. So I might break it out again on a non-holiday.
Yes, it is good year-round.
Have made this many times and it’s always a hit.
Prep time is definitely not 15 minutes, probably closer to 30-45 depending on how slow you chop, if you use fresh potatoes (which was my error but now I prefer it), and how fast you cook the veggies.
I bake this the night before serving it. I find it’s better the next morning, reheated. It also makes it easier for morning get togethers because I am not a morning person. We love it with Cholula and/or avocado.
This casserole is amazing. My hubby and 8yo scarf it down each time I make it.
Super easy and taste wonderful must have. When you tired of cooking this was great , !!!!!!!
Thanks so much…
This recipe was OK. It is better as a “base” recipe where you then add things to it. I added oregano, basil, and thyme to give it some spice as well as some crushed red peppers, salt, and pepper. I tripled the amount of peppers, one seemed too sad for an entire casserole. I also added more potatoes to further fill up the pan. Maybe it’s the way I cut the potatoes, but with the recommended cook time of about 50 minutes they did not cook all the way. They could’ve used an additional 15-20 minutes. Overall, a good recipe to build off of but I wouldn’t make it as is.