Egg Bacon and Potato Breakfast Bake – This easy breakfast casserole is overflowing with eggs, cheese, bacon, and hash browns. And it can be easily made the night before too!
For our family, breakfasts during weekends are important. I usually try to prepare something special since it’s the only chance we have to sit at the table with a little (not much) time to share.
This past weekend I prepared this new egg, bacon, and potato bake casserole recipe, and it was a BIG success!!!
Everyone loved it. The combination of potatoes, the creaminess of the cheese, and the crunchy vegetables make this dish a true delight. The best part? It does not have to be only for weekends because you can make it at night, refrigerate and have it ready for baking early in the morning. It takes a good 40 minutes or so to be done, so plan ahead.
This is not an eggless recipe! I used to make this recipe before my daughter was diagnosed with egg and nut allergies. If you’re looking for eggless recipes, click here to browse.
Egg, Bacon and Potato Breakfast Bake
Ingredients
- 1/2 lb of bacon finely cut
- 1/2 large yellow onion, diced
- 1/2 cup red pepper, diced
- 1/2 cup mushrooms, sliced
- 2 teaspoons salt, divided
- 8 large eggs
- 1 cup milk (I used whole)
- 1 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 2 cups frozen hash brown, thawed
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Heat the oven to 350°F. Lightly grease a 8×8 square baking dish with oil or butter.
- In a large skillet cook the bacon on medium heat, stirring occasionally, until it crisp. Using a slotted spoon, transfer the bacon to a plate and reserve.
- Add the onion, red pepper and mushrooms to the pan drippings in the same skillet; sauté until vegetables are fragrant and soft , about 4 minutes. Season with 1 teaspoon of salt and cook 2 more minutes. Turn off the heat and let cool slightly.
- In a separate bowl, beat the eggs thoroughly and whisk in the milk. Add the remaining teaspoon of salt, and black pepper. Stir in the cheese, frozen hash brown, the bacon and vegetables mixture.
- Pour the mixture into the prepared baking dish.
- Bake 40 to 45 minutes or the eggs are cooked through and set.
- Serve immediately with potato cakes and biscuits.
I appreciate your feedback, and it helps others, too!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Thinking of making this but I wonder, if I mix everything and refrigerate overnight before baking won’t it end up really soggy and runny? Or do I just pour the egg mix over the rest before I put it in the oven?
Hello Christina! Thanks for your interest in this recipe. No, it won’t be runny but you can add the egg mixture just before baking if you prefer. Please come back and let me know how you like it. ?
Do you use shredded or cubed hash browns?
Hello Robin! I use shredded hash brown. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
When you say “unthawed” do you mean frozen? I know my in-laws say unthaw all the time when they are trying to say thaw. Later in the recipe you saw frozen hash browns but if you’re putting it in the fridge overnight then it probably is fine to be thawed…
Hello Liz! Sorry for the confusion. I add the hash browns frozen. If you prepare it the night before and put in the fridge will work perfectly too. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Thanks for the recipe! Made this for my boyfriend for the week (4 generous servings will keep him full). 🙂 I’ve made stuff like this in the past, so hopefully it’ll keep past 24 hours of refrigeration!
Subbed a cup’s worth of grated fresh potato (rinsed and dried), cut down the cheese by a half cup (but would even consider only putting 1 cup in), and just used veggies I had on hand/no bacon.
This’ll definitely go into our weekly rotation!
Thank you so much, Natalie! I’m delighted to hear you enjoyed it so much. ????
wow!! por Dios! que delicia de reseta, me encanto y estoy muy segura que a mi esposo le va a encantar, muchas gracias por compartirla, de verdad se ve deliciosa
That looks really yummy!
i know what i’m making tonight! three cheers for bacon!
That looks so good! It would be a great dish to take for a brunch with friends too.
I have a house-full waking up here tomorrow. This will be perfect to make!! I like I can do it all before I go to bed and pop it in while I’m fueling up and waiting for the caffeine to kick in too!
That looks sooooo yummy!!! Definitely going to have to try it now…Thank you for sharing!!!
oh my goodness that looks great—just in time for the weekend 🙂 My husband and kids would LOVE this! thanks for sharing