Bacon Potato and Egg Casserole is a crowd-pleasing breakfast and brunch staple, perfect for feeding 6 to 8 people with minimal fuss. Did you know this style of casserole often saves time and money, costing under $10 per 6 servings when using pantry staples and seasonal potatoes? This guide focuses on a reliable, golden, custardy bake that holds well for social mornings and photo-friendly Pinterest boards.
What makes this guide different, we tested timing, potato prep, and bacon crisp levels so you get consistent, sliceable results. In this guide, you’ll learn precise steps, smart swaps, storage tips, and common mistakes to avoid so your casserole comes out perfect every time.
What Is Bacon, Potato, and Egg Casserole?
This casserole layers diced cooked potatoes, sautéed aromatics, bacon, and a seasoned egg-milk custard, baked until set and golden. It is similar to an egg bake but heartier, with potatoes adding texture and bacon adding savory depth.
It works for breakfast, brunch, or light dinner, and scales easily. You can make it ahead and bake the same day, or refrigerate overnight and bake in the morning for hands-off entertaining.
Quick Facts about Bacon, Potato, and Egg Casserole
- – Servings: 6 to 8
- – Bake time: 40 to 50 min at 175 degrees C, 350 degrees F
- – Main ingredients: eggs 6 large, milk 240 ml, potatoes 600 g, bacon 200 g
- – Approx. calories: 420 kcal per serving, depending on cheese and bacon
- – Make-ahead: up to 24 hours before baking
Nutrition varies by ingredients. For official egg nutrition details, see the USDA food database for eggs and dairy usda.gov.
Bacon, Potato, and Egg Casserole
Ingredients
Main Ingredients
- 6 large eggs
- 240 ml milk 2% recommended for lower-fat version
- 600 g potatoes, cooked and diced Parboil or roast if undercooked
- 200 g bacon Crisp and chop before mixing
- 115 g shredded cheddar cheese Use pepper jack for spicier option
Aromatics
- 1 medium onion, diced Use yellow or white onion
- 1 medium red bell pepper, diced
- 2 cloves garlic, minced
Seasonings
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
Instructions
Preparation
- Preheat the oven to 350 degrees F (175 degrees C) and grease a 9×13 baking dish with nonstick cooking spray.
Cook Bacon
- In a large skillet, cook bacon over medium heat until crispy, about 8 to 10 minutes. Remove bacon and chop into 1 cm pieces.
Sauté Vegetables
- Add diced onion and red bell pepper to the skillet in the bacon fat. Cook for 5 to 7 minutes until tender, then add minced garlic for an additional 2 minutes.
Prepare Egg Mixture
- In a large bowl, beat the eggs and whisk in the milk, salt, black pepper, and dried thyme until smooth and free of lumps.
- Stir in the cooked vegetables, cooked diced potatoes, and shredded cheese. Mix in most of the bacon, reserving some for topping.
Bake Casserole
- Pour the mixture into the prepared baking dish, top with remaining cheese and reserved bacon. Bake for 20 minutes.
- After 20 minutes, cover with foil if browning too much, and bake for an additional 20 to 30 minutes until the center is firm and top is golden. Let stand for 10 minutes before slicing.
Notes
Nutrition
Step-by-Step Instructions
Follow these tested steps for a creamy, sliceable casserole. Heat the oven to 350 degrees F. Grease a 9×13 baking dish with nonstick cooking spray and set aside.
- Action: In a large skillet, cook bacon over medium heat until crispy, about 8 to 10 min. Remove bacon and chop into 1 cm pieces.
Expected result: Crisp bacon, rendered fat for sautéing aromatics. - Action: Add 1 medium diced onion and 1 red bell pepper to the skillet in the bacon fat, cook 5 to 7 min until tender, then add 2 minced garlic cloves for 2 min.
Expected result: Soft, slightly caramelized vegetables with garlic aroma. - Action: In a large bowl, beat 6 large eggs and whisk in 240 ml milk, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried thyme.
Expected result: Smooth custard base free of lumps. - Action: Stir in cooked vegetables, 600 g cooked diced potatoes, and 115 g (1 cup) shredded cheddar cheese. Mix in most of the bacon, reserving some for topping.
Expected result: Evenly combined filling with distributed bacon and cheese. - Action: Pour mixture into prepared baking dish, top with remaining 115 g cheese and reserved bacon, then bake 20 min, add reserved bacon, bake another 20 to 30 min until firm and golden. Let stand 10 min before slicing.
Expected result: Set center, lightly browned top, clean slices when cut into squares.
For a lighter, similar bake using cottage cheese and spinach, see our detailed egg-bake variations and technique tips at egg bake with cottage cheese and spinach.
Variations & Substitutes
Adapt this recipe for dietary needs and flavor profiles, while noting changes in texture and bake time. Swaps are straightforward and keep the dish approachable for different kitchens and diets.
- – Vegetarian: omit bacon, add 200 g mushrooms and 150 g spinach, increase cheese to 200 g. Texture becomes softer, protein drops by ~20%.
- – Gluten-free: naturally gluten-free, verify processed cheese and seasonings.
- – Lower-fat: use 2% milk and 115 g part-skim cheese, reduce bacon to 100 g, expect slightly less richness.
- – Regional twist: swap cheddar for 150 g pepper jack for a spicier, Tex-Mex vibe.
For sandwich-friendly versions that pair well with leftovers, try our high-protein sandwich ideas at 3 easy high protein sandwich recipes.
Mistakes to Avoid
Avoid these common errors to keep the texture right, and use this checklist while prepping. Each entry explains the problem and the simple fix.
- – Undercooking potatoes, fix: parboil 8 to 10 min, or roast 200 g diced potatoes at 200 degrees C for 20 min.
- – Too runny custard, fix: reduce milk by 30 ml or use 7 eggs for firmer set.
- – Overbrowning top, fix: tent foil for final 10 min if crust gets too dark.
- – Salt misbalance, fix: taste mix with egg-free spoon sampling before baking if unsure.
- – Soggy base from wet ingredients, fix: drain cooked potatoes and blot excess moisture on paper towel.
Chef tip: let the casserole rest the full 10 min after baking, it makes slicing cleaner and improves mouthfeel.
Storage and Reuse
Store cooled leftover portions in an airtight container in the refrigerator for up to 3 days, or freeze individual slices for up to 2 months. Reheat covered at 175 degrees C, 350 degrees F for 10 to 15 min, or microwave 90 to 120 seconds per portion until heated through.
- – Fridge: 3 days, 4 C or below
- – Freezer: 2 months, wrapped in foil and labeled – Reheat: oven 10 to 15 min at 175 degrees C, or microwave 90 to 120 sec
Related Recipes / See Also
If you love this, try our take on indulgent brunch bites, like creamy deviled eggs with bacon and chives, or explore sandwich ideas for using leftovers with 10 vegan sandwich ideas. For a sweet counterpoint, bake our guide on quick breads at a complete guide to chocolate and zucchini bread.
Conclusion
This Bacon, Potato, and Egg Casserole gives dependable, photo-ready results with straightforward steps, flexible swaps, and easy make-ahead options. Serve warm with a green salad or use leftovers for sandwiches. Happy baking, and enjoy a reliably delicious brunch every time.
