Oh, let me introduce you to a breakfast (or brunch, or honestly, anytime!) classic that has been a total game-changer in my kitchen: the Cheesy Bacon Potato Egg Bake! Creamy eggs, crispy bacon, tender potatoes, and melty cheddar cheese all meld together in every irresistible forkful—this is one crowd-pleaser that’s always the first to disappear at any gathering.
Why You’ll Love This Recipe
- Savory, Comforting Flavors: Each bite is a harmony of crispy bacon, creamy eggs, and sharp cheddar that brings you straight into breakfast bliss.
- Feeds a Crowd Easily: Whether you’re hosting brunch or meal-prepping for the week, this bake serves everyone with zero fuss and maximum flavor.
- Make-Ahead Magic: Prep it the night before, bake it fresh in the morning, and let your oven do all the work while you sip your coffee!
- Versatile and Customizable: It’s delightfully easy to swap in your favorite veggies, cheeses, or even make it meatless—adapt it to your cravings or what’s in your fridge.
Ingredients You’ll Need
Each ingredient in this Cheesy Bacon Potato Egg Bake brings something special—think creamy eggs, that sharp cheesy bite, and fresh veggies lending pops of color and sweetness. It’s a simple lineup, but together, they create pure breakfast comfort in every square.
- Bacon: Go for thick-cut bacon if you like extra crunch; cooked until crispy, it infuses every bite with deep, smoky flavor.
- Yellow Onion: Adds subtle sweetness and aromatic depth, perfectly balancing the saltiness of the bacon.
- Red Bell Pepper: Brings vibrant color and a sweet, juicy crunch that wakes up the whole dish.
- Garlic: A kiss of minced garlic amps up the savory warmth without overpowering the other flavors.
- Large Eggs: These are the backbone of the casserole, turning everything into a tender, custardy bake.
- Milk: Whisked with the eggs for that oh-so-creamy texture and a softer crumb.
- Frozen Diced Potatoes: No peeling or dicing needed! They soak up all the flavorful goodness and keep the bake filling.
- Shredded Cheddar Cheese: Melty, cheesy magic both inside and on top—sharp or medium, pick your preferred tang.
- Salt and Black Pepper: Simple but critical to bring out every other flavor in the bake.
- Green Onions: For a fresh and peppery finish that makes the bake look as appetizing as it tastes.
Variations
One of the best things about this Cheesy Bacon Potato Egg Bake is how easy it is to make it your own. Don’t hesitate to play around with ingredients—make it vegetarian, swap in leftovers, or cater to any cravings or special diets!
- Veggie Lovers: Swap the bacon for sautéed mushrooms, spinach, or zucchini—packed with extra color and goodness.
- Spicy Kick: Add a diced jalapeño or a pinch of crushed red pepper flakes to the veggie sauté for just the right kick.
- No-Cheddar Twist: Use pepper jack, Swiss, or mozzarella for a different cheesy flavor and melt factor.
- Gluten-Free Friendly: This recipe is naturally gluten-free—just double-check your bacon and other products for additives to be extra sure.
How to Make Cheesy Bacon Potato Egg Bake
Step 1: Sizzle and Prep Your Bacon
Start by preheating your oven to 350°F and giving your 9×13 baking dish a generous coat of nonstick spray. In a large skillet, cook those bacon strips over medium heat, stirring now and then so every bit gets perfectly crisp. Once they’re golden brown, use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain. Roughly chop them up and set aside—you’ll use them twice for extra bacon goodness later!
Step 2: Sauté the Veggies for Maximum Flavor
Pour off most of the bacon grease, leaving just a touch for flavor (no need to rinse the pan!). Toss in the diced onion and red bell pepper, sautéing until they’re soft and fragrant. Stir in the minced garlic and cook for another 2 minutes—this lets all those savory aromas bloom. Take the skillet off the heat and let everything cool just a tad.
Step 3: Assemble the Eggy Base
Crack a dozen eggs into a large mixing bowl and whisk in the milk until well combined. Fold in the sautéed veggies, frozen potatoes (no need to thaw, hooray!), and half the cheese. Keep about 3/4 cup of the bacon aside for topping, then stir the rest into the egg mixture. Season everything generously with salt and pepper so every bite is perfectly seasoned.
Step 4: Pour, Top, and Bake!
Pour the mixture evenly into your prepared baking dish. Sprinkle the remaining cheese and all those crisp green onions over the top. Bake uncovered for 20 minutes to let the eggs start to set, then carefully sprinkle the reserved bacon evenly across the top. Return to the oven for another 20–30 minutes until the eggs are fully set and the top is deliciously golden. Let it rest for 10 minutes before slicing into generous, hearty squares.
Pro Tips for Making Cheesy Bacon Potato Egg Bake
- Ultimate Bacon Crunch: Save part of your cooked bacon to add on top halfway through baking—this keeps it crispy and full of flavor.
- Even Cheese Distribution: Layer cheese both inside and on top for a gooey interior and that signature cheesy crust everyone fights over!
- Let it Rest: Don’t skip the 10-minute resting period before slicing—this helps the casserole set, making serving neater and easier.
- Mix-in Mastery: If you’re adding extra veggies, give them a quick sauté to release their moisture—this keeps your bake fluffy, not soggy.
How to Serve Cheesy Bacon Potato Egg Bake
Garnishes
Give your Cheesy Bacon Potato Egg Bake a final flourish by showering each serving with more fresh green onions, a sprinkle of extra cheddar, or even a spoonful of salsa or hot sauce. Fresh chopped parsley or cilantro also adds a lovely burst of color and freshness on top.
Side Dishes
This egg bake plays well with so many sides! I adore pairing it with a crisp mixed greens salad, juicy fruit salad, or even a basket of warm, buttery biscuits. For a brunch spread, try roasted asparagus or sautéed mushrooms for earthy contrast.
Creative Ways to Present
Cut the bake into squares and serve on a big platter for a family-style brunch, or use a biscuit cutter for perfect circles—elegant for showers or special occasions! You can even tuck slices into toasted English muffins for a hearty breakfast sandwich twist.
Make Ahead and Storage
Storing Leftovers
Leftovers are a lifesaver on busy mornings! Simply cover the cooled Cheesy Bacon Potato Egg Bake tightly and store it in the fridge for up to 4 days. The flavors actually deepen and meld overnight, making reheated portions just as delicious as the first round.
Freezing
Yes, you can freeze this bake! Let it cool completely, then cut into portions and wrap each one tightly, or store in an airtight container. Freeze for up to 2 months. Just thaw overnight in the refrigerator before reheating for a fuss-free breakfast later.
Reheating
For best results, reheat slices in the oven at 325°F, covered loosely with foil until warmed through (about 10–15 minutes). You can also microwave individual portions for a quick fix—just go low and slow so the eggs stay fluffy and the cheese gets beautifully melty again.
FAQs
-
Can I prep Cheesy Bacon Potato Egg Bake the night before?
Absolutely! Prepare and assemble everything in your baking dish, cover tightly, and refrigerate overnight. Bake fresh the next morning for a super easy (and stress-free) breakfast—perfect for entertaining or busy holidays.
-
Do I need to thaw the frozen potatoes first?
Nope, that’s part of the magic! Toss them straight in frozen—they’ll cook through in the oven and soak up all those amazing bacon and cheese flavors while staying perfectly tender.
-
How can I make this Cheesy Bacon Potato Egg Bake vegetarian?
Simply leave out the bacon (or replace with sautéed mushrooms or veggie bacon crumbles), and boost the veggies to add even more texture and flavor. Everything else in the recipe works beautifully for a vegetarian version.
-
Can I use different kinds of cheese?
Definitely! Cheddar is a classic, but feel free to try Swiss, pepper jack, Monterey Jack, or even a blend for extra cheesiness and character. The only rule: make sure it melts well for that luscious, gooey bite.
Final Thoughts
If you’re looking for a failproof, cozy, incredibly satisfying dish, you can’t beat this Cheesy Bacon Potato Egg Bake. I hope you’ll give it a spot at your next brunch—or keep it all to yourself for easy mornings! Let me know how you make it your own, and happy baking!
Print
Bacon and Potato 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 gatherings. With layers of crispy bacon, tender potatoes, flavorful vegetables, and creamy eggs, this casserole is a crowd-pleaser.
Ingredients
Bacon:
- 1 lb bacon, cut into 1/2-inch strips
Vegetables:
- 1 yellow onion, diced
- 1 red bell pepper, seeds removed and diced
- 3 cloves garlic, minced
Egg Mixture:
- 12 large eggs
- 1 cup milk
Potato Layer:
- 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 Oven: Heat the oven to 350°F. Grease a 9×13 baking dish with nonstick cooking spray and set aside.
- Cook Bacon: In a skillet, cook bacon until crispy. Remove, chop, and set aside.
- Sauté Vegetables: Cook onion, red pepper, and garlic in the skillet until tender. Set aside.
- Prepare Egg Mixture: Beat eggs, whisk in milk, then add cooked vegetables, potatoes, 1 cup of cheese, and most of the bacon. Season with salt and pepper.
- Assemble and Bake: Pour mixture into the baking dish, top with remaining cheese and green onions. Bake for 20 minutes, add remaining bacon, and bake for 20-30 more minutes until set and golden. Let cool slightly before serving.
Notes
- This casserole can be made ahead and refrigerated for up to 24 hours before baking.
- Leftovers can be reheated for future meals.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 2g
- Sodium: 850mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 235mg
