A hearty breakfast casserole loaded with crispy bacon, potatoes, melted cheeses, and fluffy eggs. Perfect for feeding a crowd or meal prepping ahead of time.

american

Nutrition

Provides high protein from eggs and bacon, along with calcium from cheese, but is high in saturated fat, sodium, and calories.

Calories	317 kcal
Energy	1325 kJ
Protein	18 g
Total Fat	24 g
Saturated Fat	11 g
Trans Fat	0 g
Polyunsaturated Fat	3 g
Monounsaturated Fat	9 g
Cholesterol	139 mg
Carbohydrate	11 g
Sugars	2 g
Dietary Fibre	1 g
Sodium	428 mg

*per serving

Gluten FreeNut FreePeanut FreeSesame FreeSoy FreeShellfish Free

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

brunchbreakfastmeal prepcasseroleoven and roastingfamily friendly

Bacon and Potato Breakfast Bake

One Lovely Life (Emily Dixon, One Lovely Life)

9

Name: Bacon and Potato Breakfast Bake — Tasty Bites
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 9 servings
Ingredients: 12 ounce Bacon (nitrate-free preferred); 3 cup Frozen Potatoes (thawed and diced); 2 Green Onions (sliced); 1 cup Pepper Jack Cheese (grated); 1 cup Cheddar Cheese (grated, sharp preferred); 0.5 teaspoon Kosher Salt; 0.25 teaspoon Black Pepper; 4 large Eggs; 1 cup Milk

servings

0

per serve

0

minutes

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Ingredients

12 ounce Bacon nitrate-free preferred

3 cup Frozen Potatoes thawed and diced

2 Green Onions sliced

1 cup Pepper Jack Cheese grated

1 cup Cheddar Cheese grated, sharp preferred

0.5 teaspoon Kosher Salt

0.25 teaspoon Black Pepper

4 large Eggs

1 cup Milk

Equipment

9x9 inch baking dish

Medium mixing bowl

Whisk

Large skillet or frying pan

Oven

Instructions

Crisp Bacon. If you haven't already, crisp the bacon and crumble or dice it into small pieces.

Layer. Lightly grease a 9x9 baking dish (I like a ceramic or glass pan for this!) Add thawed frozen potatoes, season with a pinch of salt & pepper, and top with grated Pepper Jack cheese, grated cheddar cheese, and green onions.

Mix Up The Eggs. In a medium bowl, combine eggs, milk, and 1/2 teaspoon salt and 1/4 teaspoon black pepper. Whisk until the egg mixture is smooth and the egg whites are evenly mixed in.

Assemble. Sprinkle cooked bacon on top of the potatoes & cheese, then pour the egg mixture over everything.

Cover & Chill. If you're making this casserole the night before, cover the pan with plastic wrap or aluminum foil and chill in the refrigerator overnight, up to 10 hours in advance.

Preheat The Oven. Remove the casserole from the fridge while you preheat the oven to 350 degrees F.

Bake 40-45 minutes, or until the center of the casserole is just set. Garnish with fresh cilantro and another sprinkle of black pepper. Allow the casserole to cool 15 minutes before cutting and serving (this will help the eggs set up!)

Serve & Store. Enjoy warm with hot sauce and a side of fresh fruit & your favorite muffins, waffles, pancakes or cinnamon rolls! Keep leftovers covered in the pan or transfer to an airtight container. Leftover egg casserole will keep 3-4 days in the fridge.