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bacon and potato breakfast bake (gf)

Bacon and Potato Breakfast Bake I One Lovely Life

Welcome to more brunch/brinner/breakfast ideas. As delicious and fabulous as the Apple Fritter Muffins were that I posted on Monday, this idea comes with bacon.


Bacon and Potato Breakfast Bake I One Lovely Life

I know bacon is a pretty trendy ingredient lately, but I think there’s a good reason. There are few things in life as delicious as bacon.

Bacon is, admittedly, not the healthiest ingredient. I opt for hickory-smoked bacon that doesn’t contain nitrates or nitrites. I’ve had good success with Hormel Naturals. (p.s. I’m not being paid or perk’d for saying that, it just happens to be a good product). You can certainly use whatever you please. The original recipe I adapted this from uses frozen country-style potatoes. I prefer pan-roasted potatoes for a little crispy edge, but again, use whatever you please.

I mixed mine up in the morning so we could eat it for dinner, but if you’re planning it for breakfast, just be sure that you pop it in the refrigerator before you go to bed.

Bacon and Potato Breakfast Bake I One Lovely Life

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Bacon and Potato Breakfast Bake


Description

*This is assembled the night before you plan on serving it. It sits in the refrigerator 8 hours or overnight. For a shortcut, you can use thawed country-style frozen potatoes and skip the browning step.


Ingredients

Scale
  • 1 (12oz) package bacon (I prefer nitrate-free)
  • 4c diced potatoes (about 4 medium-small potatoes)
  • 3 green onions
  • 1c pepper jack cheese
  • 1c cheddar cheese (I prefer sharp)
  • 1/2 tsp dry mustard powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 eggs
  • 1c milk
  • olive oil
  • salt and pepper

Instructions

  1. Cook bacon and crumble it. (I cooked mine in the oven on two foil-lined baking sheets at 375 degrees 20-25 minutes. You can do it any way you please.)
  2. While the bacon is cooking, cook potatoes in a large saute pan with olive oil and a little salt and pepper over medium heat until golden brown. Alternatively, you could roast them in the oven or use leftover cooked potatoes.
  3. Spray an 8×8″ baking dish with nonstick spray. Place potatoes in the bottom. Sprinkle with pepper jack and cheddar cheese. Sprinkle with green onions.
  4. In a small bowl, whisk together milk, eggs, mustard powder, salt, and pepper. Pour egg mixture gently over the potatoes, cheese, and green onions. Sprinkle bacon over top of all.
  5. Cover and refrigerate 8 hours or overnight.
  6. When ready to cook, bake at 350 degrees 45-50 minutes, or until the center is set. Allow to stand 15 minutes before cutting.
  7. Makes one 8×8″ baking dish.

Recipe adapted from Our Best Bites

18 Comments

  1. 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!

    1. 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!

  2. 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!

  3. 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 🙂

  4. 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?

    1. 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!

  5. 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.

  6. 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!

    1. 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! 🙂

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