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Bacon and Potato Breakfast Bake


*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.


  • 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


  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.