Bacon, Potato, and Egg Casserole: The Ultimate Hearty Brunch Bake

Bacon, Potato, and Egg Casserole: Delicious Brunch Recipe

Introduction

Few brunch dishes command more praise than a Bacon, Potato, and Egg Casserole. This classic comfort food blends smoky bacon, tender potatoes, creamy eggs, and gooey cheese into a single, hearty bake that can feed a hungry crowd — all with minimal fuss. It’s a one-pan meal with bold flavors and a satisfying, golden top that’s as perfect for a festive gathering as it is for a lazy Sunday morning.

Whether you’re looking for a make-ahead dish for entertaining or an easy, filling breakfast that keeps you coming back for seconds, this casserole never fails to impress.

What Makes This Casserole a Brunch Favorite?

The magic of this recipe lies in its combination of textures and flavors: crispy bacon bits, fluffy eggs, luscious melty cheese, and potatoes that soak up all the richness. Each bite delivers a mouthwatering experience. Plus, this dish is wonderfully customizable — add vegetables, herbs, or swap cheeses for a personal twist.

Everything bakes together in one dish, cutting down your kitchen workload and cleanup time, so your brunch is as easy as it is irresistible.

How to Prepare Potatoes Effortlessly

Dicing potatoes evenly ensures they cook through and provide that perfect, fork-tender texture. Speed up your prep by using a Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper for quick, uniform pieces. This not only saves time but also helps your casserole bake evenly every time.

For a hint of crispness, start by pan-frying the potatoes in a reliable SENSARTE Nonstick Frying Pan Skillet, 9.5 Inch. This step deepens their flavor before they go into the oven.

Bacon: The Heart of the Casserole

Bacon adds a smoky, savory note that elevates the entire dish. Cook your bacon until golden and crispy, then drain it well to keep your casserole from becoming greasy. Crumble and fold it gently with the potatoes for even distribution, ensuring every bite gets delicious bacon goodness.

Use a Farberware Professional Heat Resistant Nylon Meat and Potato Masher, Black to break up cooked bacon and fluffy potatoes with ease, seamlessly incorporating them into your casserole mix.

The Perfect Egg Mixture

Whisk your eggs thoroughly with a splash of milk or cream for richness. Add salt, pepper, and a pinch of paprika or garlic powder for enhanced depth. For a silky texture, mix the eggs in a large bowl, then pour evenly over the assembled potatoes and bacon.

If you want to ensure your bake lifts easily from the dish, line your casserole pan with a sheet of Reynolds Kitchens Brown Parchment Paper Roll. This makes serving neat squares a breeze and cleanup hassle-free.

Serving and Storage Suggestions

Serve your Bacon, Potato, and Egg Casserole hot from the oven, garnished with fresh chives, green onions, or parsley. It pairs perfectly with a crisp salad, fresh fruit, or buttered toast.

Leftovers keep beautifully. Store portions in Rubbermaid Brilliance Food Storage Containers for a breakfast or snack that reheats quickly and tastes just as good the next day.

Nutritional Information and Serving Size

This recipe yields about 8 hearty servings. Each serving contains approximately 330–380 calories, depending on cheese and bacon amounts. It’s a protein-packed dish meant to keep you full and satisfied — a true brunch hero!

Bacon, Potato, and Egg Casserole (Recap)

Simple, robust, and deeply flavorful, this casserole brings together everything you love about breakfast in one dish. With crispy bacon, creamy potatoes, and fluffy eggs all baked to golden perfection, it’s a guaranteed crowd-pleaser for any brunch or breakfast occasion.

Ingredients

8 slices bacon, chopped
4 cups potatoes, peeled and diced (about 3 medium)
1 tablespoon olive oil
1 medium onion, diced
1 cup shredded cheddar cheese
8 large eggs
1 cup milk (or half-and-half for extra richness)
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika (optional)
1 teaspoon salt
1/2 teaspoon black pepper
Chopped chives or parsley, for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch casserole dish with Reynolds Kitchens Brown Parchment Paper Roll for easy serving and cleanup.
  2. In a SENSARTE Nonstick Frying Pan Skillet, 9.5 Inch, cook chopped bacon over medium heat until golden and crispy. Remove bacon with a slotted spoon and drain on paper towels.
  3. Drain excess bacon fat, leaving about 1 tablespoon in the pan. Add olive oil, then sauté diced potatoes and onions until just tender and starting to brown (about 8–10 minutes). Use a Farberware Professional Heat Resistant Nylon Meat and Potato Masher to break up potatoes as needed for a rustic texture.
  4. Layer sautéed potatoes and onions in the prepared casserole dish. Sprinkle cooked bacon and shredded cheese evenly over the top.
  5. In a large mixing bowl, whisk together eggs, milk, garlic powder, smoked paprika, salt, and black pepper. Pour this mixture evenly over the casserole contents.
  6. Bake for 35–40 minutes or until the eggs are set and the top is golden. If desired, test doneness with a ThermoPro TP19H Digital Meat Thermometer (center should reach 160°F).
  7. Let the casserole cool for 10 minutes. Garnish with chopped chives or parsley. Slice and serve warm.

Cook and Prep Times

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Enjoy every comforting, cheesy, bacon-topped bite — and watch this casserole disappear at your next gathering!

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