Egg and Potato Casserole

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!

Prep Time: 20

Cook Time: 1

Total Time: 1 20

Servings:

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

Make ahead: This dish can be made up to 24 hours in advance. Simply cover and refrigerate before baking.

Storage: Once baked, store leftovers for up to 4 days covered in the refrigerator.

Meat: You could also substitute with ground turkey, ham or breakfast sausage.

Vegetables: Feel free to add in any vegetables you'd like. Some of my favorites to add are mushrooms, chopped asparagus or broccoli.

Nutrition