Bacon, Potato and Egg Casserole–a simple cheesy bacon breakfast bake with eggs and hashbrown potatoes. It’s easy to make and so delicious!
Bacon, Potato and Egg Casserole
This easy bacon and egg casserole is perfect for breakfast, brunch or dinner. We ate it for dinner with a little salsa on top. The seasonings were perfect and Greg and I both went back for seconds. If you have leftovers it makes for a fast and easy breakfast…just pop an individual piece into the microwave and in 30 seconds and you’re good to go. I just made a square pan but if you’re serving more people you can easily double this in a 9×13 inch pan.
Ingredients/Substitution Ideas
- Thick Cut Bacon–or bacon crumbles
- Eggs
- Milk
- Garlic Powder
- Onion Powder
- Kosher Salt
- Black Pepper
- Frozen Hashbrowns–shredded or cubes
- Shredded Cheddar Cheese–I like sharp
Steps
Preheat oven to 350° F. Cook bacon and crumble. (I used my air fryer 400° F for 10 minutes). Set aside.
In a bowl whisk together the eggs, milk, garlic powder, onion powder, salt and pepper. Stir in the hashbrowns, half of the cheese and half of the bacon.
Spray a 8×8 inch baking dish with non-stick cooking spray. Pour the egg mixture into the pan. Sprinkle the remaining cheese on top.
Bake for 20 minutes. Sprinkle the remaining bacon on top of the casserole. Bake for 20 more minutes. Let sit for 5 minutes. Cut into squares and serve warm.
Notes/Tips
- Serve with whole wheat toast and fresh fruit or a berry salad.
- I used an 8×8 inch glass dish* to bake the casserole in.
- Swap cheddar for pepper jack or Colby Jack. Grate your own cheese for the best melt and texture.
- Add diced green chiles, sautéed peppers/onions or a handful of spinach for extra flavor and color.
- Stir in ½ cup cottage cheese for extra protein.
- This can be doubled. Use a 9×13 inch pan.
- This recipe is gluten free.
- Store leftovers in an airtight container* in the refrigerator for up to 4 days. This reheats beautifully! Microwave individual slices for quick breakfasts all week.
- Slow cooker: Spray with non-stick cooking spray. Cook on high for 2–3 hours or low for 4–5 hours, sprinkling on the cheese and bacon at the end.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Bacon Potato and Egg Casserole
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
A simple cheesy bacon breakfast bake with eggs and hashbrown potatoes. It’s easy to make and so delicious!
Ingredients
- 4 slices of thick cut bacon
- 6 eggs
- 1/2 cup milk
- 1 tsp garlic powder
- 1 tsp onion powder
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 1 1/2 cups (150 grams) frozen hashbrowns
- 4 oz shredded cheddar cheese, divided
Instructions
- Preheat oven to 350° F.
- Cook bacon and crumble. (I used my air fryer 400° F for 10 minutes). Set aside.
- In a bowl whisk together the eggs, milk, garlic powder, onion powder, salt and pepper. Stir in the hashbrowns, half of the cheese and half of the bacon.
- Spray a 8×8 inch baking dish with non-stick cooking spray. Pour the egg mixture into the pan. Sprinkle the remaining cheese on top.
- Bake for 20 minutes. Sprinkle the remaining bacon on top of the casserole. Bake for 20 more minutes. Let sit for 5 minutes.
- Cut into squares and serve warm.
- Category: Breakfast
- Method: Oven
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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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