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A slice of bacon potato breakfast casserole on a white plate

Bacon and Potato Breakfast Bake

5 from 4 votes
Emily Dixon, One Lovely Life
This easy bacon potato breakfast bake is perfect for a holiday breakfast or weekend brunch since you can mix it up the night before. It's easy to make, full of flavor, and naturally gluten-free!
Prep Time: 25 minutes
Cook Time: 40 minutes
Chill Time: 8 hours
Total Time: 9 hours 5 minutes
Print Pin
Servings: 9 servings
Calories: 271kcal

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 9x9 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

Course: Breakfast
Cuisine: American
Keyword: bacon, bacon potato breakfast bake, bacon potato breakfast casserole, bacon potato egg casserole, eggs

Nutrition

Serving: 1(3x3) square (1/9th recipe) | Calories: 271kcal | Carbohydrates: 19.2g | Protein: 15.6g | Fat: 10.9g | Saturated Fat: 4.9g | Cholesterol: 116.8mg | Sodium: 485.7mg | Potassium: 351.6mg | Fiber: 1.3g | Sugar: 2.2g | Vitamin C: 7.8mg | Calcium: 260.7mg

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/