Get a head start on busy mornings or special occasion brunches with this make-ahead egg and potato casserole made with cheddar cheese, crispy bacon, and green onions!
I love make ahead breakfast recipes! Favorites also include overnight breakfast casserole, breakfast casserole with biscuits and crescent roll breakfast casserole.
Table of Contents
Bacon, Potato and Egg Casserole
When I need easy Christmas breakfast ideas to serve a crowd, recipes like this egg and potato breakfast casserole, eggs benedict casserole, tater tot breakfast casserole, and sausage hash brown egg casserole are my go-to dishes.
This egg-potato casserole happens to rank high among my family’s favorites, and not just on Christmas morning! For those looking for something sweeter, definitely try my overnight cinnamon rolls and overnight berry French toast casserole.
Why I Love This Recipe
- A make-ahead breakfast casserole. With all the prep done the day before, being able to just pop it in the oven to bake makes mornings much easier.
- An easy way to serve a crowd. This breakfast casserole with potatoes is great for serving on Sunday brunch or a special occasion.
Egg and Potato Casserole Ingredients
Find the full printable recipe with specific measurements below.
- Bacon: Cut into bite-size pieces before cooking.
- Vegetable add-ins: Chopped onion, bell peppers, frozen diced potatoes (or hash browns).
- Eggs, milk, and butter: Eggs and milk are what hold the casserole together. Butter can be used if you prefer not to use bacon grease to cook your veggies.
- You’ll also need: Salt, pepper, and shredded cheddar cheese.
- For serving: Green onions, salsa, hot sauce.
Substitutions and Variations
Swap the veggies with your favorite vegetables. Sometimes I like to switch it up with mushrooms, asparagus, or broccoli.
I love the sharpness of cheddar cheese, but you can use a different kind. Swiss cheese is another sharp option.
Use chorizo in this egg bake instead of bacon. You could also use diced ham, breakfast sausage, ground turkey, or chicken.
How to Make Egg and Potato Breakfast Casserole
First, you’ll cook the bacon until crisp and then use the grease leftover to cook the onions, and bell peppers for extra flavor.
In a large bowl, the eggs are whisked with the milk and seasoned with salt and pepper. To the egg mixture, you’ll add frozen potatoes, peppers, 1/2 cup of cheese, and half of the bacon. Mix to combine and then pour it into a prepared 9×9 baking dish.
Top with remaining cheese, cover and bake in a preheated 350°F for 30 minutes.
Remove foil, sprinkle remaining bacon on top and cook an extra 15-20 minutes. Rest, then slice and serve with sliced green onions and salsa if desired. Enjoy!
Tips for the Best Cheesy Breakfast Potato Casserole
- This recipe can also be made in an 8 x 10 baking dish.
- Once it is ready to come out of the oven, a toothpick inserted into the middle of it should come out clean.
- Let it rest for 5 minutes before slicing. It gives it some time for the center to set.
- Serve it with a strawberry banana smoothie or Orange Julius for a refreshing way to start the day!
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Egg and Potato Casserole
Video
Ingredients
- ½ pound bacon , cut into
- 2 Tablespoons butter
- ½ cup chopped onion
- ½ cup chopped bell peppers
- 2 cups frozen diced potatoes
- 8 large eggs
- ⅓ cup milk
- ¾ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup shredded cheddar cheese , more if desired
For serving: green onions, salsa, hot sauce
Instructions
- Preheat: Butter a 9×9" (or 8×10") baking dish and set aside. Preheat oven to 350°F.
- Cook: In a large skillet cook the bacon pieces until crisp. Remove bacon and plate on a plate lined with paper towels. Leave grease in pan. Add the 1/2 cup onions and 1/2 cup bell peppers to the pan and cook 3-5 minutes or until tender, then remove to plate.
- Whisk: In a large bowl whisk together 8 eggs with 1/3 cup milk. Add in the salt and pepper.
- Add: Set aside 1/2 of the bacon for the top and then add 2 cups frozen diced potatoes, the remaining bacon, peppers and 1/2 cup cheese to the egg mixture. Pour into the baking dish and top with remaining cheese.
- Bake: Cover with foil and bake for 30 minutes. Remove foil and add remaining bacon on top and cook an additional 15-20 minutes, or until a toothpick comes clean.
- Serve: Let rest 5 minutes before serving and then slice and serve warm. Top with sliced green onion and salsa or hot sauce if desired.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe FAQs
This could be because not enough grease was removed before everything was mixed, you’re using frozen or watery veggies, or the milk from the egg mixture hasn’t cooked off.
It may help to keep the casserole baking for a little while longer.
You can! Assemble the casserole dish up to 24 hours ahead, cover it and keep it in the fridge until you’re ready to bake it.
Keep leftovers stored in an airtight container in the fridge for up to 4 days. Reheat in the oven or the microwave.
Absolutely! Once baked and cooled, wrap it tightly in plastic wrap and a layer of foil and keep it in a freezer bag. This will keep frozen for up to 1 month. Thaw in the fridge before reheating.
Categorized as: American, Breakfast, Christmas, Gluten-Free, Meal Prep, Savory Breakfast
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
This recipe was everything and more that I was wanting! Thank you so much for sharing this amazing recipe
So glad you enjoyed it!
This is so great on the weekend with my house full of kids and friends. Everyone loves it.
So glad your family enjoyed it!
My husband loved this, it was great to have breakfast ready for him to pack for work!
So happy to hear that your family enjoyed it!
Turned out great, perfect for brunch! – recipe tester
Agreed on brunch! Glad you enjoyed it!