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!
4.64 from 50 votes
Prep Time
15 minutes
Cook Time
50 minutes
Total Time
1 hour 5 minutes


  • 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


  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.

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. 5 stars
    Oh my gosh, it just supersedes any breakfast casserole…..comfort food in my eyes, I’ve scouted many breakfast casseroles for 4 years, since these are my favorites, and, hands down the best, easiest, most tasty soothing and reliable recipe yet.

  2. 5 stars
    Prepped this the night before and placed it in the fridge. Took it out of the fridge the next morning and baked it for 50 minutes in a Pampered Chef stoneware pan. It tasted excellent!

  3. Can this recipe be made a few days ahead, frozen, and then baked the morning of when you need it?

  4. This looks so yummy. I need to make one of my egg dishes without cheese. Do you think this one could be good without the cheddar?

    1. It makes a 9×13 pan. You can maybe get 17 servings out of one pan, but they will be smaller. If it is the main dish, you might want to do 2 pans.

  5. 5 stars
    Love this recipe, made it for three different occasions in the last three weeks! Eggs are wonderfully moist, not dried out like some egg casseroles. The only thing I changed is 1 clove of garlic, three is too much garlic.

  6. 5 stars
    Thank you so much for this recipe. I had never done a breakfast casserole before so I decided  to give it a try and take it for  work’s potluck….and it was a total hit!!! However I will say that I did have to raise the temperature up to $450 for about 5-7 minutes after the total 40 minutes because it just wasn’t cooked all the way at 350. Other than that i will continue to make for my family. 

  7. I look forward to trying this recipe on my crew of 5 kids tonight. I LOVE breakfast for dinner!
    As a side note: Have you ever considered including the Evernote app for your followers? I use it to save my recipes. It’s really helpful.

  8. If I want to make it before hand and reheat it, how long should I bake it for the first time and how long should I reheat it when I actually want to eat it? (And at what temperatures?)

  9. I make this recipe, but I take frozen hash browns, thaw them then line the bottom and sides of the 9 × 13 pan with them, pour in eggs mixture and bake!!

  10. The store is all sold out of hashbrown and diced potatoes (2 stores. Sigh). What changes would need to be made to use mini tater tots? Thank you!

  11. 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?

  12. 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!

  13. 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.

    1. 5 stars
      Just made it this morning for my family Christmas breakfast! Everybody loved it, it was awesome! thanks for sharing the recipe! Merry Christmas

  14. 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!

  15. 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. 

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