Bacon Potato and Egg Casserole
This comforting bacon potato and egg casserole combines crispy bacon, golden hash browns, fluffy eggs, and melty cheddar cheese into the perfect make-ahead breakfast bake. Ideal for holiday mornings, weekend brunches, or meal prep, this hearty casserole delivers rich flavor and satisfying texture in every bite.
Equipment
- 9x13-inch baking dish
- Large mixing bowl
- Whisk
- Skillet
- Measuring Cups
Ingredients
Casserole
- 12 large eggs
- 1 package frozen hash browns, thawed about 30 ounces
- 10 slices bacon, cooked and crumbled
- 2 cups shredded cheddar cheese
- 1 cup whole milk
- 1 small onion, diced
- 1 bell pepper, diced
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon butter or cooking spray for greasing
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or cooking spray.
- Spread the thawed hash browns evenly across the bottom of the prepared baking dish. Season lightly with salt, black pepper, and garlic powder.
- Sprinkle the cooked crumbled bacon evenly over the potatoes. Scatter the diced onion and bell pepper across the top.
- Evenly distribute the shredded cheddar cheese over the casserole layers.
- In a large bowl, whisk together the eggs, milk, remaining salt, and black pepper until fully combined and slightly frothy.
- Slowly pour the egg mixture evenly over the casserole ingredients.
- Bake uncovered for 45 to 50 minutes, or until the center is just set and a knife inserted into the middle comes out mostly clean.
- Allow the casserole to rest for 10 minutes before slicing and serving.
Notes
For the best texture, thaw and pat dry the hash browns before using. Thick-cut bacon provides a heartier texture and richer flavor. Freshly shredded cheese melts more smoothly than pre-shredded cheese. This casserole can be assembled the night before and baked fresh the next morning. Leftovers store well in the refrigerator for up to 4 days and can be frozen for up to 2 months.