Bacon Potato Egg Casserole: The Ultimate Breakfast Recipe

Bacon potato egg casserole: just the name conjures up images of cozy weekend brunches and comforting family gatherings, doesn’t it? Imagine waking up to the irresistible aroma of crispy bacon mingling with fluffy eggs and tender potatoes, all baked to golden perfection. This isn’t just breakfast; it’s an experience!

While the exact origins of the bacon potato egg casserole are a bit hazy, its roots likely lie in the resourceful kitchens of home cooks looking for hearty and satisfying ways to use up leftover ingredients. Casseroles, in general, have a long history as budget-friendly and crowd-pleasing dishes, and this particular combination elevates the humble casserole to a breakfast (or anytime!) masterpiece.

What makes this dish so universally loved? It’s the perfect marriage of textures and flavors. The salty, smoky bacon provides a delightful contrast to the creamy potatoes and soft, yielding eggs. It’s incredibly versatile, too! You can customize it with your favorite cheeses, vegetables, and spices to create a truly unique and personalized dish. Plus, it’s incredibly convenient. Prepare it ahead of time and simply pop it in the oven when you’re ready to eat. Whether you’re feeding a hungry family or hosting a brunch with friends, this bacon potato egg casserole is guaranteed to be a hit. So, let’s get cooking and create some delicious memories!

Ingredients:

• 1 pound bacon, cut into 1-inch pieces
• 6 medium russet potatoes, peeled and cubed
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 12 large eggs
• 1 cup milk
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 2 cups shredded cheddar cheese, divided
• 1/2 cup shredded Monterey Jack cheese
• 2 tablespoons chopped fresh chives, for garnish (optional)
• Cooking spray

Preparing the Bacon and Vegetables:

1. First, let’s get that bacon nice and crispy! In a large skillet over medium heat, cook the bacon until it’s browned and crispy. This usually takes about 8-10 minutes. Be sure to stir it occasionally so it cooks evenly.
2. Once the bacon is cooked, remove it from the skillet with a slotted spoon and place it on a paper towel-lined plate to drain. Reserve about 2 tablespoons of the bacon grease in the skillet – this will add amazing flavor to our veggies!
3. Now, add the chopped onion, green bell pepper, and red bell pepper to the skillet with the reserved bacon grease. Cook over medium heat until the vegetables are softened, about 8-10 minutes. Stir them frequently to prevent burning. You want them to be tender and slightly translucent.
4. While the vegetables are cooking, let’s get those potatoes ready. Place the cubed potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water. Bring the water to a boil over high heat, then reduce the heat to medium and simmer for about 10-12 minutes, or until the potatoes are fork-tender. You don’t want them to be mushy, just easily pierced with a fork.
5. Once the potatoes are cooked, drain them well in a colander. Make sure to get rid of as much excess water as possible.

Making the Egg Mixture:

1. In a large bowl, crack the 12 eggs. Add the milk, heavy cream, salt, pepper, garlic powder, and onion powder. Whisk everything together until it’s well combined and slightly frothy. This ensures a nice, even texture in the casserole.

Assembling the Casserole:

1. Preheat your oven to 350°F (175°C). This is important to ensure even cooking.
2. Grease a 9×13 inch baking dish with cooking spray. This will prevent the casserole from sticking and make it easier to serve.
3. In the prepared baking dish, layer the ingredients in the following order: First, spread the cooked potatoes evenly over the bottom of the dish.
4. Next, sprinkle the cooked bacon over the potatoes. Try to distribute it evenly so every bite has some bacon goodness.
5. Then, spread the cooked onion and bell pepper mixture over the bacon. Again, make sure it’s evenly distributed.
6. Pour the egg mixture over the potato, bacon, and vegetable layers. Gently press down on the vegetables with a spatula to ensure they are submerged in the egg mixture. This will help everything bind together nicely.
7. Sprinkle 1 1/2 cups of the shredded cheddar cheese and the shredded Monterey Jack cheese evenly over the top of the casserole. Reserve the remaining 1/2 cup of cheddar cheese for later.

Baking the Casserole:

1. Cover the baking dish with aluminum foil. This will help prevent the top from browning too quickly and ensure the casserole cooks evenly.
2. Bake in the preheated oven for 45 minutes.
3. After 45 minutes, remove the foil and sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top.
4. Return the casserole to the oven and bake for another 15-20 minutes, or until the cheese is melted and bubbly and the casserole is set. A knife inserted into the center should come out clean.
5. Remove the casserole from the oven and let it cool for about 10-15 minutes before serving. This allows the casserole to set up a bit and makes it easier to slice.

Serving and Storing:

1. Garnish with chopped fresh chives, if desired. This adds a pop of color and a fresh, oniony flavor.
2. Serve the bacon potato egg casserole warm. It’s perfect for breakfast, brunch, or even a hearty dinner.
3. To store leftovers, let the casserole cool completely. Then, cover it tightly with plastic wrap or transfer it to an airtight container and refrigerate for up to 3-4 days.
4. To reheat, you can microwave individual portions or reheat the entire casserole in the oven at 350°F (175°C) until heated through.

Tips and Variations:

• Spice it up: Add a pinch of red pepper flakes to the egg mixture for a little heat.
• Add some greens: Stir in some chopped spinach or kale to the vegetable mixture for added nutrients.
• Use different cheese: Experiment with different types of cheese, such as Gruyere, Swiss, or Pepper Jack.
• Make it vegetarian: Omit the bacon and add some sautéed mushrooms or other vegetables.
• Make it ahead: Assemble the casserole the night before and store it in the refrigerator. Add about 15-20 minutes to the baking time.
• Individual casseroles: Pour the mixture into muffin tins for individual servings. Reduce the baking time accordingly.

Enjoy your delicious Bacon Potato Egg Casserole!

Conclusion:

This bacon potato egg casserole isn’t just another breakfast dish; it’s a flavor explosion waiting to happen! From the crispy, salty bacon to the tender potatoes and the perfectly baked eggs, every bite is a symphony of textures and tastes. It’s the kind of comfort food that warms you from the inside out, perfect for a lazy weekend brunch, a holiday gathering, or even a satisfying weeknight dinner. Trust me, once you make this, it’ll become a staple in your recipe rotation. But what truly makes this casserole a must-try is its versatility. Feel free to get creative and adapt it to your own preferences. Want to add a little kick? Sprinkle in some red pepper flakes or a dash of hot sauce before baking. Craving more veggies? Sauté some onions, bell peppers, or spinach and mix them into the potato mixture. For a cheesier experience, try using a blend of cheddar and Gruyere, or even a sprinkle of Parmesan on top during the last few minutes of baking. Serving suggestions are endless! A simple dollop of sour cream or Greek yogurt adds a cool and tangy contrast to the richness of the casserole. A sprinkle of fresh chives or parsley brightens up the presentation and adds a fresh, herbaceous note. For a heartier meal, serve it alongside a fresh green salad or some grilled asparagus. And don’t forget the toast! Crispy, buttered toast is the perfect accompaniment for soaking up all those delicious flavors. Beyond the basic recipe, there are so many exciting variations you can explore. Consider adding sausage or ham for an even meatier casserole. Experiment with different types of cheeses, like Monterey Jack or pepper jack. You could even try using sweet potatoes instead of regular potatoes for a slightly sweeter and more nutritious twist. The possibilities are truly endless! I’ve poured my heart into perfecting this bacon potato egg casserole recipe, and I’m confident that you’ll love it as much as I do. It’s easy to make, incredibly satisfying, and endlessly adaptable. It’s a guaranteed crowd-pleaser, and I can already picture the smiles around your table when you serve it. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to create a breakfast (or dinner!) masterpiece. I promise you won’t be disappointed. And most importantly, I want to hear about your experience! Did you make any modifications? What did your family and friends think? Share your photos and stories in the comments below. I can’t wait to see your creations and learn about your own unique twists on this classic dish. Happy cooking, and enjoy every single bite of your delicious bacon potato egg casserole! I am sure that you will love it as much as I do.

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