4.5 from 4,497 votes
Bacon, Potato, and Egg Casserole
The Bacon, Potato, and Egg Casserole combines crispy bacon, tender potatoes, sautéed vegetables, and eggs baked into a firm yet creamy dish. Featuring diced frozen potatoes, cheddar cheese, and green onions, this casserole offers a hearty, flavorful meal suitable for breakfast or brunch occasions. The layered bacon imparts savory depth and texture throughout the dish.
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
Servings:
10
Calories:
252 kcal
Course:
Breakfast
Cuisine:
American
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.
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Nutrition Information
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%)
Nutrition Facts
Serving: 10 Serving
Amount Per Serving
Calories 252
% 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.