Can I make this casserole ahead of time?

Yes! You can assemble it the night before, cover it, and store it in the fridge. Bake it fresh in the morning, or freeze it for up to two months for later use.

Why is my breakfast casserole soggy?

Excess moisture from frozen potatoes or uncooked vegetables can make the casserole watery. Always roast fresh potatoes and sauté vegetables before adding them to the dish.

Can I use hash browns instead of fresh potatoes?

Absolutely! Frozen or fresh hash browns work well, but if using frozen, be sure to thaw and drain them first to avoid excess moisture.

What other proteins can I use besides bacon?

You can substitute turkey bacon, cooked breakfast sausage, ham, or even plant-based sausage for a meat-free option.

Cheesy Bacon Potato Breakfast Casserole

Name: Cheesy Bacon Potato Breakfast Casserole
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 3 large potatoes, peeled and cubed; 1–2 tbsp olive oil; 2 tsp salt (divided); 9 oz (250g) streaky bacon, chopped; 1 onion, finely chopped; 2 garlic cloves, crushed; 2 cups grated cheddar cheese; 5 eggs; ½ cup milk; ¾ cup heavy/whipping cream; 1 tsp black pepper

Description

This cheesy bacon potato breakfast casserole is a hearty, crowd-pleasing dish perfect for a weekend brunch or meal prep. With crispy potatoes, savory bacon, and melty cheese baked into a creamy egg mixture, this casserole is easy to make and packed with flavor.

Ingredients

Scale

3 large potatoes, peeled and cubed
1–2 tbsp olive oil
2 tsp salt (divided)
9 oz (250g) streaky bacon, chopped
1 onion, finely chopped
2 garlic cloves, crushed
2 cups grated cheddar cheese
5 eggs
½ cup milk
¾ cup heavy/whipping cream
1 tsp black pepper

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven and prepare the potatoes: Set the oven to 350°F (180°C). Toss the cubed potatoes with olive oil and 1 teaspoon salt, then spread them on a baking sheet. Roast for about 30 minutes, or until golden and crispy.
Cook the bacon and onions: In a large skillet over medium heat, cook the chopped bacon and onions until the bacon is crisp and the onions are soft. Stir in the garlic and sauté for another 20 seconds before removing from heat.
Assemble the casserole: In a 9×13-inch casserole dish, layer the roasted potatoes, bacon-onion mixture, and half of the grated cheese.
Mix the egg base: In a large bowl, whisk together eggs, milk, heavy cream, 1 teaspoon salt, and black pepper until fully combined.
Bake the casserole: Pour the egg mixture evenly over the potato and bacon layers, then sprinkle the remaining cheese on top. Bake for 30–40 minutes, or until the top is golden brown and the eggs are fully set.
Rest and serve: Let the casserole rest for 5–10 minutes before slicing and serving. This allows the flavors to meld and makes cutting easier.

Notes

For extra flavor, add sautéed bell peppers, mushrooms, or spinach.
If making ahead, assemble the casserole, cover, and refrigerate overnight. Bake fresh in the morning.
Leftovers can be stored in the fridge for up to 4 days or frozen for up to 2 months.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 304 kcal
Sugar: 6g
Sodium: 1743mg
Fat: 11g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 20g
Cholesterol: 132mg