Bacon, Potato, and Egg Casserole
A crowd-pleasing breakfast casserole layered with crispy bacon, tender potatoes, and a creamy egg custard, perfect for brunch or light dinner.
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 9x13 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
For a lighter bake, consider using cottage cheese and spinach. Avoid common mistakes like undercooking potatoes or using too much milk.
Nutrition
Serving: 1gCalories: 420kcalCarbohydrates: 30gProtein: 20gFat: 25gSaturated Fat: 10gSodium: 800mgFiber: 3gSugar: 3g
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