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
Units
Scale
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
