Bacon, Potato, and Egg Breakfast Casserole
If I could bottle up the smell of this casserole baking in the oven, I probably would. It’s the kind of thing that pulls you into the kitchen, eyes half-open, with the promise of something warm, savory, and honestly just comforting.
I’ve made this breakfast casserole more times than I can count—for family, for brunch, for days when I just need to eat something good and filling without making a whole production out of it. It’s one of those recipes that’s simple enough to whip together without drama but still makes you feel like you’re doing something special.
Bacon? Check. Crispy potatoes? Yep. Soft, fluffy eggs baked into a cheesy, golden layer of goodness? Absolutely. Whether you’re hosting people or just want leftovers that don’t feel like leftovers, this dish covers all the bases.
And yes, this is 100% worth making even if you’re the only one eating it. Let’s get into it.
What You’ll Need
Here’s the ingredient lineup you’re working with. Most of it is probably already in your kitchen.
| Ingredient | Amount |
|---|---|
| Bacon | 6 slices, chopped |
| Onion | 1 medium, diced |
| Frozen hash browns | 2 cups, thawed |
| Eggs | 8 large |
| Milk | 1 cup (whole or 2% works great) |
| Shredded cheddar cheese | 1 cup |
| Salt | ½ teaspoon (adjust to taste) |
| Black pepper | ¼ teaspoon (or more if you like a kick) |
| Optional toppings | Chopped parsley or chives |
If you’re already imagining dipping a fork into this, you’re not alone.
Tools You’ll Need
Before you jump into prep mode, make sure you’ve got these tools out:
- 9×13-inch baking dish
- Large skillet
- Mixing bowls
- Whisk or fork (whichever you’re feeling)
- Cutting board + knife
- Spatula
- Paper towels (you’ll need these for the bacon)
Why You’ll Actually Want to Make This
Let’s be real—some breakfast casseroles come out sad and soggy. Not this one. The bacon gets cooked until crispy, the potatoes form a golden base, and the eggs bake up perfectly. The cheese on top? Melty and golden. You can cut clean squares out of it, or just go at it with a fork straight from the pan. No judgment here.
And here’s something fun: the whole thing can be made the night before. You just assemble it, stick it in the fridge, and bake it the next morning. That means more sleep and less mess. Or, if you’re like me, more time to scroll aimlessly on your phone while the oven does the work.
Pro Tips
1. Don’t overcook the bacon
You want it crispy, yes, but not like break-a-tooth crispy. Since it goes into the oven again, cook it until just golden. It’ll finish crisping up while the casserole bakes.
2. Squeeze the potatoes
Even if they’re thawed, hash browns like to carry extra water. Take a handful at a time and squeeze them in a paper towel or clean dish towel. Too much moisture makes a mushy base, and no one wants that.
3. Let it rest
After baking, let the casserole sit for 5–10 minutes. This helps it set up, which makes it way easier to cut into squares. Also, it just tastes better when it’s not piping lava hot.
4. Mix up the cheese
Cheddar is great, but you can throw in Monterey Jack, pepper jack, or even a sprinkle of parmesan. It’s your casserole—do your thing.
5. Make it ahead
Assemble the whole thing, cover it with foil, and refrigerate overnight. The next day, uncover and bake. It may need 5–10 extra minutes since it’s starting cold.
Substitutions and Variations
Need to tweak this recipe? Here’s how you can make it your own:
| Swap This | For This | Why |
|---|---|---|
| Bacon | Sausage, ham, or turkey bacon | Mix up the protein or lower the fat |
| Cheddar cheese | Mozzarella, pepper jack, or feta | Adds a different flavor twist |
| Milk | Oat or almond milk | For a dairy-free option |
| Hash browns | Diced roasted potatoes or sweet potatoes | Adds texture or sweetness |
| Eggs | Egg whites or an egg substitute | If you’re watching cholesterol |
You can also add veggies like spinach, bell peppers, or mushrooms. Just sauté them first to get rid of the water.
Instructions
Here’s how it all comes together:
- Preheat your oven to 350°F. Lightly grease your baking dish with a little butter or nonstick spray.
- Cook the bacon in a skillet over medium heat until just crispy. Remove with a slotted spoon and drain on paper towels.
- In the same skillet, sauté the diced onion until soft and golden. About 5 minutes.
- In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Layer the thawed (and squeezed) hash browns into the bottom of your baking dish.
- Top with the sautéed onions and crispy bacon.
- Pour the egg mixture evenly over everything.
- Sprinkle with cheese—you can add a little extra if you’re feeling generous.
- Bake for 35–40 minutes, or until the center is set and the edges are golden. A knife inserted in the middle should come out clean.
- Let it rest for 10 minutes before slicing. You did the hard part—now enjoy.
Make Ahead Tips
If you’re planning this for a brunch or just want an easy morning, make the casserole the night before. Cover tightly with foil or plastic wrap, pop it in the fridge, and bake it in the morning. Add about 5–10 minutes to the bake time since it’ll be cold.
Another option? Bake it entirely, let it cool, then refrigerate and reheat slices as needed throughout the week.
Nutritional Breakdown
Here’s a rough idea of what you’re working with per serving (based on 8 servings):
| Nutrient | Amount |
|---|---|
| Calories | ~300 |
| Protein | ~18g |
| Carbs | ~14g |
| Fat | ~20g |
| Fiber | ~1g |
This is very general, so if you’re tracking closely, plug the exact ingredients into a nutrition calculator.
Leftovers and Storage
Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the microwave or oven at 325°F until warm. You can also freeze slices individually by wrapping them in foil and popping them in a freezer bag. Reheat straight from the freezer in the oven or microwave.
If the top looks a little dry after reheating, sprinkle on a tiny bit of cheese and pop it under the broiler for 2 minutes. Game-changer.
FAQ
Can I use fresh potatoes instead of frozen hash browns?
Yes! Just peel and shred them, then rinse and squeeze out all the water before using. This step’s annoying, but worth it.
Can I double this recipe?
Yep. Use a larger pan or two baking dishes. You may need to increase the bake time by about 10–15 minutes.
Can I make this vegetarian?
Absolutely. Skip the bacon and add sautéed veggies instead. Mushrooms, spinach, bell peppers, or even zucchini all work well.
How long can it sit out after baking?
Up to 2 hours. After that, get it into the fridge.
Can I serve this cold?
Technically yes, but I wouldn’t. It’s so much better warm.
Wrap Up
If you’re looking for a recipe that feels like home and tastes like something you’d happily eat four mornings in a row, this casserole is it. No complicated steps, no weird ingredients, just the good stuff. It’s flexible, filling, and totally make-ahead friendly.
If you try it out, I’d genuinely love to hear how it turned out. Did you make it your own? Add something unexpected? Leave a comment below and let’s swap ideas. This breakfast casserole might be the beginning of a new weekend tradition—or just your new favorite lazy weekday win.
