This easy make-ahead bacon potato egg casserole recipe is PERFECT for a holiday breakfast or weekend brunch! You can mix it up the night before to make the next morning nice & easy.
This Overnight Breakfast Casserole is Great For Holidays & Guests!
I’ve been making different versions of this easy bacon potato breakfast bake since 2012, and it’s one of my favorite make-ahead recipes for a holiday breakfast. There’s just so much to love!
🍳 EASE: Simple ingredients & easy prep are a relief during a busy season, and mixing this breakfast casserole recipe up the night before makes your weekend brunch or Christmas morning so much easier the next day!
🥓 FLAVORS: Smoky bacon, tender potatoes, lots of cheese, fluffy eggs, and some subtle layers of savory flavor from green onions & simple seasonings. It’s so good!
🍴 TOP TIPS: Make sure to thaw the frozen potatoes before adding them to this recipe! Thawing them before baking ensures they’ll cook through all the way.
Happy cooking! xo, Emily
Gather Your Ingredients
This cheesy bacon & potato egg bake has a nice, simple ingredients list. Let’s take a look:
How To Make This Bacon Potato Breakfast Casserole, Step By Step
As always, you can find the full recipe with ingredient amounts, detailed instructions, and tips in the recipe card below.
- Crisp Bacon. If you haven’t already, crisp the bacon and crumble or dice it into small pieces.
- Layer. Lightly grease a 9×9 baking dish (I like a ceramic or glass pan for this!) Add thawed frozen potatoes, season with a pinch of salt & pepper, and top with grated Pepper Jack cheese, grated cheddar cheese, and green onions.
- Mix Up The Eggs. In a medium bowl, combine eggs, milk, and 1/2 teaspoon salt and 1/4 teaspoon black pepper. Whisk until the egg mixture is smooth and the egg whites are evenly mixed in.
- Assemble. Sprinkle cooked bacon on top of the potatoes & cheese, then pour the egg mixture over everything.
- If Prepping In Advance: Cover & Chill. If you’re making this casserole the night before, cover the pan with plastic wrap or aluminum foil and chill in the refrigerator overnight, up to 10 hours in advance.
- Preheat The Oven. Remove the casserole from the fridge while you preheat the oven to 350 degrees F.
- Bake 40-45 minutes, or until the center of the casserole is just set. Garnish with fresh cilantro and another sprinkle of black pepper. Allow the casserole to cool 15 minutes before cutting and serving (this will help the eggs set up!)
- Serve & Store. Enjoy warm with hot sauce and a side of fresh fruit & your favorite muffins, waffles, pancakes or cinnamon rolls! Keep leftovers covered in the pan or transfer to an airtight container. Leftover egg casserole will keep 3-4 days in the fridge.
FAQ + Tips And Tricks For The Best Bacon Potato Breakfast Bake
Consider Roasting The Potatoes! If you have time, you’ll get the BEST flavor from roasting the potatoes first. I usually use fresh potatoes when I do this. Toss 4 cups diced potatoes with 1 Tablespoon olive oil, a pinch of salt, pepper, and smoked paprika. Roast at 375 degrees F for 30-40 minutes, or until tender.
Can I Use Fresh Potatoes Instead of Frozen? Yes, though you’ll need to cook them first or they won’t get tender enough! Cook potatoes in a large skillet with olive oil and a little salt and pepper over medium heat until golden brown before adding to the casserole dish.
Feel Free To Add Veggies. One yummy variation is to reduce the potatoes to 2 cups, then to add some sautéed onion & bell pepper. It’s delicious!
Did You Make This Recipe?
Tell me all about it! Leave a star rating below when you try our Overnight Bacon Potato Breakfast Casserole recipe. I can’t wait to hear how it goes!
Bacon and Potato Breakfast Bake
Ingredients
- 12 oz bacon I prefer nitrate-free
- 3 cups THAWED diced frozen potatoes
- 2 green onions sliced
- 1 cup grated pepper jack cheese
- 1 cup grated cheddar cheese I prefer sharp
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 large eggs
- 1 cup milk
Instructions
- Crisp Bacon. If you haven't already, crisp the bacon and crumble or dice it into small pieces.
- Layer. Lightly grease a 9×9 baking dish (I like a ceramic or glass pan for this!) Add thawed frozen potatoes, season with a pinch of salt & pepper, and top with grated Pepper Jack cheese, grated cheddar cheese, and green onions.
- Mix Up The Eggs. In a medium bowl, combine eggs, milk, and 1/2 teaspoon salt and 1/4 teaspoon black pepper. Whisk until the egg mixture is smooth and the egg whites are evenly mixed in.
- Assemble. Sprinkle cooked bacon on top of the potatoes & cheese, then pour the egg mixture over everything.
- Cover & Chill. If you're making this casserole the night before, cover the pan with plastic wrap or aluminum foil and chill in the refrigerator overnight, up to 10 hours in advance.
- Preheat The Oven. Remove the casserole from the fridge while you preheat the oven to 350 degrees F.
- Bake 40-45 minutes, or until the center of the casserole is just set. Garnish with fresh cilantro and another sprinkle of black pepper. Allow the casserole to cool 15 minutes before cutting and serving (this will help the eggs set up!)
- Serve & Store. Enjoy warm with hot sauce and a side of fresh fruit & your favorite muffins, waffles, pancakes or cinnamon rolls! Keep leftovers covered in the pan or transfer to an airtight container. Leftover egg casserole will keep 3-4 days in the fridge.
Notes
- Consider Roasting The Potatoes! If you have time, you’ll get the BEST flavor from roasting the potatoes first. I usually use fresh potatoes when I do this. Toss 4 cups diced potatoes with 1 Tablespoon olive oil, a pinch of salt, pepper, and smoked paprika. Roast at 375 degrees F for 30-40 minutes, or until tender.
- Can I Use Fresh Potatoes Instead of Frozen? Yes, though you’ll need to cook them first or they won’t get tender enough! Cook potatoes in a large skillet with olive oil and a little salt and pepper over medium heat until golden brown before adding to the casserole dish.
- Feel Free To Add Veggies. One yummy variation is to reduce the potatoes to 2 cups, then to add some sautéed onion & bell pepper. It’s delicious!
Video
Nutrition
Nutrition facts are an estimate only and will vary based on brands and amounts used.
Find it Online:
https://www.onelovelylife.com/bacon-potato-breakfast-bake/Recipe adapted from Our Best Bites. Originally shared April 2012. Fully updated and republished November 2025.
So good YUM..Can yo freeze this?
Hi! I haven’t frozen it after baking before. Many baked egg dishes like this freeze well, though! One thing to keep in mind is that the potatoes may get a little mealy or mushy upon thawing.
Do I need to Cover and refrigerate 8 hours or overnight?
If you’re making it the night before, you do need to cover and refrigerate it overnight. If you’re making it the morning you plan to serve it, it’ll be just fine without that overnight sit in the fridge! 🙂
SO delicious! I made this over Thanksgiving break to try and pitch in a little without getting in the way and my extended family I was staying with all went back for seconds! I made this again over Christmas break and my parents and brothers loved it, too!
Grace – Oh, that makes me so happy!!! I’m so glad to hear that. Hooray for a winner!
I think there is a typo in the recipe. It calls for 3 eggs. I doubled the recipe and used 20 eggs. Received many complements.
This recipe looks wonderful! I am planning to make this for our Mother’s Day Brunch. Some of my guests are picky eaters. What other cheese can I substitute for pepper jack?
Louise – I’d use Monterey jack (it’s much more mild). Or, if you don’t think that would go over well, feel free to use all cheddar. Any cheese will work, really. Whatever you have on hand!
Thank you so much! I can’t wait to make it!
Emily, this is your cousin Lindsay. I just wanted to say, first of all your family is adorable! And second, I LOOOOOVE this recipe!!! This is the first recipe I have tried from your blog and it was delicious! Thank you for posting! I can’t wait to try another recipe(I have my eyes on those dulce de leche brownies) Yum 🙂
Making this tonight for a quick pre-parade 4th of July breakfast with friends! Thanks.
Do you bake this covered or uncovered?
K – I baked it uncovered. Hope that helps!
You are not helping my already too large, “To Try” pile, but I printed this one too. We take turns bringing breakfast to our Sunday school and I am always on the look out for overnight things. Sunday mornings are C-R-A-Z-Y!
Sooo tasty 🙂 I LOVE breakfast casseroles!
How would you change the ratio of ingredients for a larger pan? I don’t have an 8×8. 🙁
Or could I use a circular cake pan? I’ve done that before, but I’m not sure if it’d be deep enough for all the ingredients.
Either way I’m going to make this recipe. I always make eggs, bacon and potatoes separately, so they must be amazing together!
Alex – if you happen to have a deep-dish pie plate, you could use that and keep all the ratios the same. If not, you could double everything and use a 9 x 13 pan. You will likely need to bake it more like 50-60 minutes to set it in the larger pan. Hope this helps!
This looks like what we call Mountain Man Breakfast. We make it when we go camping. It is so good.
YUM!