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
Units
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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
