If you love a hearty, crowd-pleasing breakfast, the Bacon and Potato Breakfast Bake will absolutely win your heart! Loaded with crispy bacon, tender potatoes, fluffy eggs, colorful veggies, and melty cheddar, this make-ahead casserole brings cozy comfort to every single bite.
Why You’ll Love This Recipe
- Crowd-Friendly and Convenient: This Bacon and Potato Breakfast Bake feeds a group and can be prepped the night before, saving precious morning time.
- Perfect Flavor Harmony: Every forkful has savory bacon, creamy potatoes, tender veggies, and gooey cheese for ultimate breakfast comfort.
- Super Adaptable: Swap in your favorite cheeses, sneaky veggies, or different breakfast meats for a bake that’s uniquely yours.
- No-Fuss Prep: Using frozen diced potatoes means less work, but all the flavor—and no peeling or parboiling required!
Ingredients You’ll Need
The beauty of this Bacon and Potato Breakfast Bake is that the ingredients are honest and accessible, but each one adds something special—whether it’s a hit of crunch, color, or that irresistible melty stretch of cheese. Here’s what you’ll need to round up:
- Bacon: Smoky and salty, crisped up before baking so every bite has that signature flavor and crunch.
- Yellow onion: Adds a mellow sweetness and depth to balance the savory elements.
- Red bell pepper: For pops of color and a subtle, juicy sweetness throughout the casserole.
- Garlic: Minced fresh for aromatic goodness that infuses the whole dish.
- Eggs: The foundation, making everything fluffy, rich, and wonderfully satisfying.
- Milk: Keeps the eggs tender and light—whole milk works great, but any milk will do!
- Frozen diced potatoes: The ultimate shortcut. No need to thaw—perfectly hearty and convenient.
- Shredded cheddar cheese: For melty pulls and sharp cheesy flavor (use part-skim or full for creaminess).
- Salt and black pepper: Simple, essential seasoning to amplify every ingredient.
- Green onions: Sprinkled over the top after baking for fresh, zippy contrast and flair.
Variations
This Bacon and Potato Breakfast Bake is a true blank canvas—think of it as your invitation to play with flavors and textures! You can easily adapt it to suit what you have in the fridge or tweak it for different dietary goals.
- Sausage Swap: Use cooked breakfast sausage or turkey sausage instead of bacon for a new savory kick.
- Add more veggies: Toss in spinach, mushrooms, or zucchini for extra color and nutrition.
- Lighter version: Use turkey bacon, egg whites, and low-fat cheese to turn this into a lighter breakfast bake.
- Different cheeses: Try pepper jack for heat, Swiss for tang, or mozzarella for milder, gooey stretches.
How to Make Bacon and Potato Breakfast Bake
Step 1: Crisp the Bacon
Start by preheating your oven and greasing your baking dish—it’ll make life much easier later. Cook the bacon strips in a large skillet over medium heat until they reach peak crispy deliciousness. Scoop them out with a slotted spoon and let them drain on paper towels. You’ll roughly chop them once they’re cool. The smell alone is worth this step!
Step 2: Sauté the Vegetables
In the same pan (with a little bacon fat left behind for flavor magic), toss in the diced onion and red bell pepper. Cook until they’re soft and just starting to brown, then stir in your garlic and let it sizzle for two minutes. This brings out all the sweetness and depth in those flavors.
Step 3: Mix the Eggs and Fillings
Grab a big mixing bowl and beat together all the eggs and milk until smooth and pale yellow. Add in your sautéed veggies, frozen potatoes, and a cup of shredded cheese. Most of the crispy bacon joins in here too (save some for the topping). Season well with salt and pepper—don’t be shy!
Step 4: Assemble and Bake
Pour your eggy mixture into the prepared dish, spreading it out evenly. Sprinkle the remaining cheddar over the top with the green onions for a bubbly, golden crust. Bake for about 20 minutes, then carefully add the reserved bacon on top—this keeps it extra crispy and stunning. Bake another 20-30 minutes until the eggs are set and the color is perfectly golden brown. Rest for 10 minutes before slicing to help it hold together.
Pro Tips for Making Bacon and Potato Breakfast Bake
- Cheese Layering for Melty Perfection: Add cheese inside and on top of the bake so you get those dreamy cheesy pockets in every slice.
- Don’t Overmix the Eggs: Whisk just until smooth—this keeps your casserole light instead of rubbery.
- Crispy Bacon on Top: Always reserve extra bacon for scattering on top mid-bake so it doesn’t get soggy and stays gloriously crisp.
- Rest Before Serving: Let the bake cool for at least 10 minutes; this helps it hold together when slicing, plus the flavor develops even more!
How to Serve Bacon and Potato Breakfast Bake
Garnishes
Sprinkle plenty of freshly chopped green onions or chives just before serving for a pop of color and a little bite. A touch of extra cheddar or even a dollop of cool sour cream makes each serving feel breakfast-brunch special. If you like a little heat, a dash of hot sauce or a sprinkle of smoked paprika also bridges those flavors beautifully.
Side Dishes
The Bacon and Potato Breakfast Bake plays well with classic breakfast accompaniments. Serve it with fresh fruit salad for sweetness, buttery toast or flaky biscuits to mop up those golden edges, and a big pitcher of orange juice or strong coffee. For a more festive spread, add a bowl of mixed greens tossed in a light vinaigrette to balance the richness.
Creative Ways to Present
For a weekend brunch or holiday breakfast, cut the bake into squares and arrange on a platter scattered with extra green onion and bacon crumbles. Or, serve in individual ramekins for a more elegant touch. Want it to feel like breakfast-for-dinner? Pair each slice with a simple side salad and a glass of bubbly for the ultimate comfort meal with a twist.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover the leftover Bacon and Potato Breakfast Bake tightly with foil or plastic wrap and store it in the refrigerator. It’ll keep beautifully for up to four days—perfect for those busy mornings when you still want something extra delicious and homemade.
Freezing
This casserole is a freezer hero! Slice and wrap individual portions, then tuck them in an airtight container or freezer bag. Freeze for up to 2 months. For best results, thaw overnight in the fridge before reheating so it stays tender and moist.
Reheating
To reheat, pop slices in the microwave for a couple of minutes or warm in the oven at 350°F until heated through. For that freshly-baked texture, cover with foil and bake until hot, or give it a few minutes under the broiler to crisp the cheesy top again.
FAQs
-
Can I prepare the Bacon and Potato Breakfast Bake ahead of time?
Absolutely! You can assemble the casserole, cover it, and refrigerate overnight. Simply bake it the next morning straight from the fridge (add a few extra minutes to the bake time if needed) for make-ahead breakfast magic.
-
Do I need to thaw the frozen diced potatoes first?
No thawing necessary! The frozen potatoes go straight into the mixture. They hold up perfectly and make prep that much easier—just be sure to break up any clumps before mixing.
-
Can I use a different type of cheese in the casserole?
Yes, go wild! Cheddar is classic, but feel free to substitute with Monterey Jack, Swiss, pepper jack, or any melting cheese you love for a custom flavor profile.
-
How do I know when the breakfast bake is done?
The eggs should be fully set with no jiggle in the center, and the top will turn a beautiful golden color. If you insert a knife in the center, it should come out clean (a little melted cheese is fine!).
Final Thoughts
If you’re craving a breakfast that feels like a warm hug and brings everyone to the table, give this Bacon and Potato Breakfast Bake a try. It’s simple, endlessly adaptable, and always a hit—so don’t be surprised if it becomes a regular request in your kitchen. Happy baking, and enjoy every delicious bite!
Print
Cheesy Bacon Breakfast Bake Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 servings 1x
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Bacon, Potato, and Egg Casserole is a hearty and satisfying dish perfect for breakfast or brunch. Packed with crispy bacon, tender potatoes, flavorful veggies, and gooey cheese, it’s a crowd-pleaser that can be prepared ahead of time for easy entertaining.
Ingredients
Bacon, Potato, and Egg Casserole 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 large eggs
- 1 cup milk
- 3 cups frozen diced potatoes (no need to thaw or cook)
- 2 cups shredded cheddar cheese, divided
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 green onions, chopped
Instructions
- Preheat and Prepare: Heat the oven to 350°F. Grease a 9×13 baking dish with nonstick cooking spray.
- Cook Bacon: In a skillet, cook bacon until crispy. Remove, chop, and set aside.
- Sauté Veggies: Cook onion, red pepper, and garlic until tender. Set aside.
- Prepare Egg Mixture: Beat eggs, whisk in milk, add cooked veggies, potatoes, 1 cup cheese, most bacon, salt, and pepper.
- Assemble and Bake: Pour mixture into dish, top with remaining cheese and green onions. Bake for 20 mins, add reserved bacon, and bake 20-30 mins more until set and golden.
- Serve: Let cool, cut into squares, and enjoy!
Notes
- This casserole can be made ahead and refrigerated for up to 24 hours before baking.
- Leftovers can be reheated for a quick and delicious meal.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 820mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 295mg
