Description
Easy Bacon, Potato, and Egg Casserole – Perfect for Breakfast or Brunch
Ingredients
Scale
- 1 pound bacon, chopped and cooked until crispy
- 1 small yellow onion, finely chopped
- 3 cups frozen diced potatoes (thawed; or freshly diced cooked potatoes)
- 8 large eggs
- 1 1/4 cups milk
- 2 cups shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- Chopped fresh parsley or green onions, for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a skillet, cook chopped bacon over medium heat until crispy. Drain on paper towels.
- Sauté the chopped onions in bacon fat for 3–4 minutes until soft, then set aside.
- Spread thawed diced potatoes evenly in the baking dish, then top with cooked bacon, sautéed onions, and shredded cheddar cheese.
- In a mixing bowl, whisk eggs, milk, salt, pepper, and garlic powder. Pour over the casserole and shake the pan to distribute evenly.
- Bake uncovered for 35-45 minutes, until the eggs are set and golden brown. Cover with foil during the last 10 minutes to prevent over-browning.
- Let the casserole rest for 5-10 minutes before slicing. Garnish with parsley or green onions and serve warm.
Notes
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 200mg