Name: Beef Bacon Potato Egg Casserole-Easy Breakfast
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8 servings
Ingredients: 1 lb beef bacon, cut into 1/2-inch strips; 1 yellow onion, diced; 1 red bell pepper, seeds removed and diced; 3 cloves garlic, minced; 12 large eggs; 1 cup milk; 3 cups frozen diced potatoes; 2 cups shredded cheddar cheese, divided; 1 1/2 teaspoons salt; 1/2 teaspoon black pepper; 2 green onions, chopped

Beef Bacon, Potato, and Egg Casserole is the ultimate comfort food, a symphony of savory, starchy, and satisfying goodness that will redefine your mornings – or any meal, really! Have you ever craved a dish that’s both incredibly hearty and surprisingly easy to whip up? This is it. People absolutely adore this casserole because it hits all the right notes: the crisp, salty crunch of beef bacon, the creamy, yielding tenderness of perfectly cooked potatoes, and the rich, custardy embrace of baked eggs. It’s the kind of meal that warms you from the inside out, making even the busiest mornings feel like a leisurely weekend brunch. What truly sets this Beef Bacon, Potato, and Egg Casserole apart is its incredible versatility. Whether you’re feeding a hungry family, hosting a brunch gathering, or simply treating yourself to a delightful breakfast-for-dinner, this dish promises to be a crowd-pleaser, delivering pure joy in every single bite. Get ready to discover your new go-to recipe!

Ingredients:

1 lb bacon, cut into 1/2-inch strips
1 yellow onion, diced
1 red bell pepper, seeds removed and diced
3 cloves garlic, minced
12 large eggs
1 cup milk
3 cups frozen diced potatoes (you don’t have to thaw or cook the potatoes)
2 cups shredded cheddar cheese, divided
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 green onions, chopped

Prepare the Bacon and Vegetables

The first step to creating this glorious Beef Bacon, Potato, and Egg Casserole is to render the bacon and sauté our aromatic vegetables. Grab a large skillet, preferably one that’s oven-safe if you have one, and place it over medium heat. Add your 1 lb of bacon, cut into bite-sized 1/2-inch strips. We’re going to cook this until it’s nice and crispy. This might take anywhere from 8 to 12 minutes, depending on your stove and the thickness of your bacon. Keep an eye on it and stir occasionally to ensure even cooking. Once it reaches your desired crispiness, use a slotted spoon to transfer the bacon to a plate lined with paper towels. This will help drain off any excess grease. Don’t discard all of that delicious bacon fat, though! Leave about 1 to 2 tablespoons of the rendered fat in the skillet; this is where we’ll build flavor for our vegetables.

Now, add your diced yellow onion and diced red bell pepper to the skillet with the reserved bacon fat. Sauté these vegetables over medium heat, stirring frequently, until they begin to soften and the onion becomes translucent. This usually takes about 5 to 7 minutes. We want them tender but not mushy. During the last minute of sautéing, add your minced garlic. Garlic is delicate and can burn easily, so we only want to cook it briefly until it becomes fragrant, which should only take about 30 to 60 seconds. Once the vegetables and garlic are softened and fragrant, remove the skillet from the heat. If your skillet is not oven-safe, transfer the sautéed vegetables and garlic to a separate bowl and set aside. If it is oven-safe, you can leave them in the skillet for now.

Assemble the Casserole Layers

Now it’s time to bring all our components together for the Beef Bacon, Potato, and Egg Casserole. If you used an oven-safe skillet, carefully add the frozen diced potatoes directly into the skillet with the sautéed vegetables and garlic. If you transferred your vegetables to a bowl, add the frozen diced potatoes to that bowl. We’re using frozen potatoes because they cook up beautifully in casseroles, absorbing all those wonderful flavors without needing any pre-cooking. This also makes our lives so much easier! Next, crumble about half of the crispy bacon (approximately half a pound) over the potatoes and vegetables. Reserve the other half of the bacon for topping.

In a separate large bowl, whisk together your 12 large eggs, 1 cup of milk, 1 1/2 teaspoons of salt, and 1/2 teaspoon of black pepper. Whisk vigorously until everything is well combined and slightly frothy. This mixture will form the creamy base of our casserole, binding everything together and creating that delightful custardy texture. After whisking the eggs, stir in 1 cup of the shredded cheddar cheese. This adds an extra layer of cheesy goodness throughout the casserole. Now, pour this egg and cheese mixture evenly over the potatoes, vegetables, and bacon in your baking dish or skillet. Make sure to get into all the nooks and crannies so every bite is infused with flavor.

Bake to Golden Perfection

For the final assembly and baking stage of our incredible Beef Bacon, Potato, and Egg Casserole, we preheat our oven. Set your oven to 375 degrees Fahrenheit (190 degrees Celsius). This moderate temperature ensures the casserole cooks through evenly without burning the top before the inside is set. If you used an oven-safe skillet, you can proceed to baking directly in it. If you used a separate baking dish, carefully transfer the contents of your bowl into a greased 9×13 inch baking dish or a similar-sized oven-safe casserole dish. It’s a good idea to lightly grease your dish with cooking spray or a little butter to prevent sticking and make for easier serving.

Once everything is assembled in its baking vessel, we’re going to bake it. Place the dish in the preheated oven and let it bake for 30 minutes. During this initial baking period, the eggs will start to set, and the potatoes will begin to soften and cook through. After 30 minutes, carefully remove the casserole from the oven. At this point, it should be mostly set but may still have a slight wobble in the center. Sprinkle the remaining 1/2 pound of crispy bacon crumbles evenly over the top of the casserole. Then, sprinkle the remaining 1 cup of shredded cheddar cheese over the bacon. This cheesy, bacony topping is what dreams are made of! Return the casserole to the oven and bake for another 15 to 20 minutes, or until the cheese is melted and bubbly, and the top is golden brown. You’re looking for the center to be completely set with no liquid egg visible. A toothpick inserted into the center should come out clean.

Once the casserole is out of the oven, and it smells absolutely divine, let it rest for about 5 to 10 minutes before serving. This resting period allows the casserole to set up further, making it much easier to slice and serve. Just before you’re ready to dig in, garnish generously with the chopped green onions. The fresh, bright flavor of the green onions adds a perfect counterpoint to the richness of the bacon, eggs, and cheese. This Beef Bacon, Potato, and Egg Casserole is a hearty and satisfying meal perfect for breakfast, brunch, or even a casual dinner. Enjoy!

Conclusion:

And there you have it! This delicious Beef Bacon, Potato, and Egg Casserole is more than just a breakfast or brunch dish; it’s a hearty and satisfying meal that can be enjoyed any time of day. The combination of savory beef bacon, fluffy potatoes, and rich eggs creates a truly comforting and flavorful experience. I hope you enjoy making and, more importantly, eating this fantastic casserole as much as I do. It’s surprisingly simple to put together, making it a perfect option for busy mornings or a relaxed weekend gathering.

For serving suggestions, this casserole shines on its own, but it’s also wonderful accompanied by a fresh green salad or some sliced avocado for added color and texture. If you’re feeling adventurous, consider stirring in some sautéed spinach or diced bell peppers for an extra layer of flavor and nutrition. Don’t be afraid to experiment with different cheeses too – cheddar, Monterey Jack, or even a touch of Gruyère would be delightful additions.

I truly encourage you to give this Beef Bacon, Potato, and Egg Casserole a try. It’s a crowd-pleaser and a recipe that will quickly become a favorite in your rotation.

Frequently Asked Questions:

Can I make this casserole ahead of time?

Yes, absolutely! You can assemble the casserole up to the point of baking and then refrigerate it overnight. When you’re ready to bake, simply remove it from the refrigerator about 30 minutes before baking and follow the recipe instructions. You may need to add a few extra minutes to the baking time.

What kind of potatoes work best for this casserole?

Russet potatoes are a great choice because they tend to be starchy and fluffy when baked. Yukon Golds are also a good option, offering a slightly creamier texture. You can peel them or leave the skins on for added fiber and rustic appeal, depending on your preference.