Perfect Bacon Potato Egg Casserole Recipe | Easy Breakfast

This bacon potato and egg casserole combines crispy bacon, tender potatoes, and fluffy eggs into one delicious breakfast dish that serves 6-8 people. Bake at 375°F for 45-50 minutes for perfect results every time.

The Ultimate Comfort Breakfast You'll Make Again and Again

Imagine waking up to the aroma of sizzling bacon mingling with golden potatoes and fluffy eggs, all baked into one effortless casserole. This bacon potato and egg casserole isn't just another breakfast recipe—it's your weekend brunch solution, holiday morning hero, and meal prep essential rolled into one savory dish. We've perfected the ratio of ingredients, cooking technique, and flavor balance so you get crispy bacon, creamy potatoes, and perfectly set eggs in every bite.

Why This Recipe Works

Unlike other breakfast casseroles that turn soggy or bland, our method solves three common problems:

• Maintains perfect texture – Par-cooking potatoes ensures they're tender without making the casserole watery
• Balances richness – The 3:1 potato-to-egg ratio creates a satisfying dish that isn't overly heavy
• Maximizes flavor development – Properly rendered bacon and strategic seasoning layers create depth

Gathering Your Ingredients

Use these precise measurements for consistent results. All ingredients should be at room temperature before starting for optimal texture.

Ingredient	Measurement	Preparation Notes
Thick-cut bacon	12 oz (340g)	Diced into 1/2-inch pieces
Yukon Gold potatoes	2 lbs (900g)	Peeled and diced 3/4-inch
Large eggs	8	Room temperature
Whole milk	1 cup (240ml)	Substitute: unsweetened almond milk
Sharp cheddar cheese	1 1/2 cups (170g)	Freshly grated
Fresh chives	3 tbsp	Finely chopped

Step-by-Step Preparation

Prep Work (15 minutes)

1. Preheat oven to 375°F and grease a 9x13-inch baking dish
2. Par-cook potatoes: Boil diced potatoes for 8 minutes until slightly tender but still firm. Drain thoroughly and spread on paper towels to remove excess moisture
3. Cook bacon in skillet over medium heat until crisp. Transfer to paper towels, reserving 2 tablespoons of bacon fat

Assembly (10 minutes)

4. Mix eggs, milk, 1 teaspoon salt, and 1/2 teaspoon black pepper until well combined
5. Layer in baking dish: 1/2 potatoes, all bacon, 1 cup cheese, remaining potatoes
6. Pour egg mixture evenly over layers, pressing down gently with fork
7. Top with remaining cheese and chives

Baking (45-50 minutes)

8. Bake until center is set and top is golden brown (test with knife—should come out clean)
9. Cool 10 minutes before serving to allow structure to set

Critical Cooking Tips

Avoid these common mistakes that ruin breakfast casseroles:

• Skipping potato par-cooking – Raw potatoes release too much moisture during baking
• Overmixing eggs – Creates tough texture; whisk just until combined
• Incorrect oven temperature – 375°F is the sweet spot (per FDA egg safety guidelines) for fully cooking eggs without drying them out

Variation Options

Customize this base recipe for different dietary needs and preferences:

• Vegetarian version: Replace bacon with 1 cup sautéed mushrooms and 1/2 cup caramelized onions
• Gluten-free: Naturally gluten-free—no modifications needed
• Lower fat option: Use turkey bacon and reduce cheese to 1 cup
• Spicy kick: Add 1 diced jalapeño and 1/4 teaspoon cayenne pepper to egg mixture

Storage and Reheating Guidelines

Proper storage maintains food safety and quality. According to USDA Food Safety and Inspection Service guidelines, cooked egg dishes should be refrigerated within 2 hours of preparation. This casserole follows those same safety protocols:

• Refrigeration: Store in airtight container for up to 4 days
• Freezing: Wrap tightly in foil and freeze for up to 3 months (thaw overnight in refrigerator before reheating)
• Reheating: Cover with foil and bake at 325°F until internal temperature reaches 165°F (about 20-25 minutes)

Nutritional Information

Based on USDA FoodData Central measurements for similar recipes, each serving (1/8 of casserole) contains approximately:

• Calories: 385
• Protein: 19g
• Fat: 26g (saturated 11g)
• Carbohydrates: 22g
• Fiber: 2g
• Sodium: 620mg

For precise nutritional calculations, input your specific ingredients into the USDA SuperTracker tool.

Frequently Asked Questions

Can I prepare this bacon potato and egg casserole the night before?

Yes, assemble the casserole through step 7, cover tightly, and refrigerate overnight. Add 10-15 minutes to baking time if starting from cold. This make-ahead method actually improves flavor as ingredients meld overnight.

Why are my potatoes still hard after baking?

Potatoes need partial cooking before baking in egg dishes. Always par-boil for 8 minutes to ensure they cook through during the casserole's baking time. Cutting potatoes to uniform 3/4-inch pieces also prevents uneven cooking.

How do I prevent a watery casserole?

Excess moisture comes from improperly dried potatoes or undercooked bacon. After par-boiling, spread potatoes on paper towels for 5 minutes. Cook bacon until crisp and drain thoroughly. These steps remove 90% of potential moisture issues.

Can I use sweet potatoes instead of regular potatoes?

Yes, but adjust preparation: peel and dice sweet potatoes slightly smaller (1/2-inch) and par-boil for 5 minutes only. Sweet potatoes release more moisture, so reduce milk to 3/4 cup and add 1 tablespoon cornstarch to egg mixture.