Bacon, Egg and Cheese Breakfast Casserole

Recipe Overview

• Total Time: 55 minutes

• Prep Time: 15 minutes (active chopping and prep)

• Cook Time: 40 minutes (sautéing and baking)

Ingredients

Core Ingredients

• Protein: ½ pound thick-cut bacon, cut into 1-inch pieces

• Starches & Vegetables: ¼ cup olive oil; 1½ pounds russet or Yukon Gold potatoes (unpeeled, sliced ¼-inch thick or diced into ½-inch pieces); 1 large yellow onion, thinly sliced into rings

• Eggs & Dairy: 10 large eggs; 6 ounces shredded sharp Cheddar or Monterey Jack cheese

• Seasonings: Kosher salt and freshly ground black pepper

• Optional: Hot sauce (for finishing)

Preparation Instructions

Step 1: Cook Bacon and Render Fat

Preheat oven to 350°F (175°C). In a 12-inch skillet over medium-high heat, cook bacon until crispy and fat has fully rendered, 8–10 minutes. Transfer bacon to a plate with a slotted spoon; reserve bacon fat in the skillet.

Step 2: Sauté Potatoes and Onions

Add olive oil to the skillet with bacon fat. Toss in sliced potatoes and onions, season with salt and pepper. Cook, stirring occasionally, until potatoes are tender and golden-brown (edges crisp) and onions turn deep golden, 20–25 minutes. Return bacon to the skillet and stir to combine.

Step 3: Assemble and Bake

In a large bowl, whisk eggs with salt and pepper until smooth. Fold in shredded cheese. Transfer the potato-bacon mixture to a 1.5–2 quart baking dish. Pour the egg-cheese mixture over the top, spreading evenly.

Bake until eggs puff at the edges and the center is set (toothpick inserted in center comes out clean with moist crumbs), 15–20 minutes.

Step 4: Rest and Serve

Cool for 5 minutes before slicing. Serve with hot sauce if desired.

Alternative Method: Baked in a Pie Crust

For a crusty twist, substitute the baking dish with a pre-baked pie crust:

1. Prep the Crust: Preheat oven to 350°F (175°C). Use a 9-inch unbaked pie crust (store-bought or homemade). Line with parchment and pie weights; blind-bake for 10–12 minutes until lightly golden. Remove weights and cool 5 minutes.

2. Assemble Filling: Proceed with Step 2 (sauté potatoes/onions/bacon). Transfer to the pre-baked crust.

3. Add Eggs & Cheese: Pour egg-cheese mixture over the filling.

4. Final Bake: Return to oven for 20–25 minutes until eggs set and crust edges crisp. Slice and serve.

Reader Tips & Variations

• Frozen Hash Browns: Replace 1½ pounds fresh potatoes with 3 cups frozen hash browns (no pre-cooking; mix directly into egg-cheese blend).

• Make-Ahead Meal: Prep bacon-potato mixture and egg-cheese blend up to 24 hours ahead. Refrigerate separately; bake at 350°F (175°C) for 20–25 minutes (add 5–10 minutes if cold).

• Flavor Enhancements: Add 3 cloves diced garlic during Step 2 (after onions soften); stir chives into egg-cheese; dust paprika on potato base.

• Potato-to-Egg Balance: Reduce potatoes to ¾ pound to avoid dryness.

• Oven Adjustment: For 9-inch dishes, extend baking to 40–45 minutes; add 2–3 tbsp milk to eggs for fluffiness.

Note: Hot sauce adds brightness; add 1–2 dashes just before serving.