Description
Hearty and flavorful bacon potato egg casserole, perfect for breakfast, brunch, or a comforting dinner. Loaded with crispy bacon, tender potatoes, colorful peppers, and plenty of cheese!
Ingredients
Scale
- 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
Instructions
- Prepare Bacon: In a large skillet over medium heat, cook bacon until browned and crispy (8-10 minutes), stirring occasionally. Remove bacon with a slotted spoon and drain on paper towels. Reserve 2 tablespoons of bacon grease in the skillet.
- Sauté Vegetables: Add chopped onion, green bell pepper, and red bell pepper to the skillet with reserved bacon grease. Cook over medium heat until softened (8-10 minutes), stirring frequently.
- Cook Potatoes: Place cubed potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil, then reduce heat and simmer for 10-12 minutes, or until fork-tender. Drain well in a colander.
- Make Egg Mixture: In a large bowl, crack eggs. Add milk, heavy cream, salt, pepper, garlic powder, and onion powder. Whisk until well combined and slightly frothy.
- Preheat Oven: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish with cooking spray.
- Assemble Casserole: Layer ingredients in the baking dish in the following order: cooked potatoes, cooked bacon, cooked onion and bell pepper mixture.
- Pour Egg Mixture: Pour 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.
- Add Cheese: 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.
- Bake: Cover the baking dish with aluminum foil. Bake in the preheated oven for 45 minutes.
- Add Remaining Cheese: After 45 minutes, remove the foil and sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top.
- Continue Baking: 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.
- Cool and Serve: Remove the casserole from the oven and let it cool for about 10-15 minutes before serving. Garnish with chopped fresh chives, if desired. Serve warm.
- Storing Leftovers: 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.
- Reheating: To reheat, you can microwave individual portions or reheat the entire casserole in the oven at 350°F (175°C) until heated through.
Notes
- 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.
- Prep Time: 25 minutes
- Cook Time: 60 minutes