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Bacon Potato and Egg Casserole

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This easy, cozy breakfast casserole combines crispy bacon, roasted potatoes, and fluffy eggs baked to golden perfection. It’s a crowd-pleasing, comforting dish perfect for brunch, holidays, or make-ahead breakfasts.

Ingredients

Scale
  • 2 cups frozen hash brown potatoes, thawed (or 2 large russet potatoes, peeled and shredded)
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste
  • 1/2 teaspoon smoked paprika (optional)
  • 8 large eggs
  • 1 cup whole milk (or any dairy-free milk)
  • 1/2 cup heavy cream (optional)
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup chopped green onions (or chives or finely diced yellow onion)
  • 1/2 teaspoon garlic powder
  • 8 slices thick-cut bacon, cooked and crumbled (or turkey bacon)
  • 1/4 cup chopped fresh parsley (optional)
  • Extra cheese for topping (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or cooking spray.
  2. Spread hash browns evenly in the bottom of the dish. Drizzle with olive oil, sprinkle with salt, pepper, and smoked paprika. Toss gently. Bake uncovered for 15 minutes.
  3. While potatoes bake, fry bacon in a large skillet over medium heat until crisp (about 6-8 minutes). Drain on paper towels and crumble.
  4. In a large mixing bowl, whisk together eggs, milk, cream (if using), garlic powder, and a pinch more salt and pepper until combined and slightly frothy.
  5. Stir in shredded cheddar, Monterey Jack, and green onions.
  6. Remove potatoes from oven. Pour egg mixture evenly over potatoes. Scatter crumbled bacon across the top, reserving a handful for garnish if desired. Sprinkle extra cheese if desired.
  7. Bake uncovered for 40-45 minutes, or until center is set and edges are golden. (Test by gently shaking the pan—the middle should barely jiggle. If still liquid, bake in 5-minute increments.)
  8. Let casserole rest for 10 minutes before slicing and serving.

Notes

For best texture, pre-bake the potatoes and avoid overmixing the eggs. Customize with different cheeses, veggies, or swap potatoes for cauliflower for a low-carb version. Assemble ahead and refrigerate overnight for easy mornings. Let rest before slicing for clean portions.

Nutrition

Keywords: breakfast casserole, bacon, eggs, potatoes, brunch, easy breakfast, gluten-free, make-ahead, comfort food

Find it online: https://lucydishes.com/bacon-potato-and-egg-casserole-easy-cozy-breakfast-recipe/