Every time my family gets together for brunch, someone brings a dish like this delicious bacon, potato, and egg breakfast casserole (with cheese, of course)! After always waiting for a family occasion to eat a dish that I enjoyed so much, I realized just how easy it would be to make it myself.
I’m not sure what the best part is…the 5 minutes of prep work or the fact that I can store it in the fridge and eat it all week long. Simply throw the ingredients in a casserole dish, bake for one hour, and enjoy! If there’s leftovers, cover the dish tightly with foil or place in a food storage container and store in the refrigerator for up to four days. Reheat in the microwave for a quick breakfast the rest of the week!
Want to make your own bacon, potato, and egg casserole? Follow my recipe below!
Bacon, Egg & Potato Breakfast Casserole
A hot, easy breakfast you can make ahead.
- cooked bacon: 4 cups, chopped
- frozen hash browns: 7 cups (aka, shredded potatoes)
- shredded cheese: 2 cups (cheddar or a Mexican blend)
- large eggs: 9
- milk: ¾ cup
- salt: ½ tsp
- cooking spray
Step 1: Preheat the oven to 350 degrees F and lightly spray a 9 x 13 casserole dish with cooking spray.
Step 2: Toss the bacon, frozen hash browns, and cheese in the prepared dish and mix lightly to distribute ingredients evenly.
Step 3: In a large mixing bowl or glass measuring cup, whisk the eggs, milk, and salt until smooth. Pour evenly over the bacon, potato, and cheese mixture and use a spoon to distribute everything as needed, patting the ingredients down to condense them.
Step 4: Bake for about 1 hour until the edges are lightly brown and the middle does not jiggle.
Step 5: Cut and serve with a spatula or large spoon.