Bacon, Potato, and Egg Casserole
User Reviews
4.5
Bacon, Potato, and Egg Casserole
Description
This casserole begins with cooking bacon strips until crisp, then removing and roughly chopping them. The rendered fat is used to sauté diced onion and red bell pepper until tender, adding a mild sweetness and depth. Garlic is added briefly for aroma. The mixture is combined with beaten eggs, milk, frozen diced potatoes, and one cup of shredded cheddar cheese to build the base.
After pouring into a greased 9x13-inch baking dish, the casserole is topped with remaining cheese, green onions, and part of the cooked bacon. An initial bake at 350°F sets the eggs partially, then the remaining bacon is added before baking further until the eggs are fully set and the top is golden. The texture is firm but still moist, with browned edges and a cheesy, savory flavor enhanced by the smoky bacon and fresh vegetables.
This dish serves well warm and can be paired with simple sides like fresh fruit or toast. It's ideal for group meals as it yields multiple servings. The combination of frozen potatoes allows for no advance thawing, simplifying preparation.
Ingredients
- 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 egg large
- 1 cup milk
- 3 cups potato you don't have to thaw or cook the potatoes, frozen diced
- 2 cups cheddar cheese divided, shredded
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 green onions chopped
Instructions
- Heat the oven to 350°F. Grease a 9x13 baking dish with nonstick cooking spray and set aside.
- 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.
- 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.
- 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.
- 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 tot 30 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.
- 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 Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Calories | 252kcal | 13% |
| Carbohydrates | 15g | 5% |
| Protein | 14g | 28% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 224mg | 75% |
| Sodium | 604mg | 25% |
| Potassium | 362mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 950IU | 19% |
| Vitamin C | 21.9mg | 24% |
| Calcium | 232mg | 23% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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