Bacon, Potato, Egg Breakfast Casserole
March 28, 2025 • 0 comments
This is one of our family favorite recipes for special occasion brunches. Easy to prepare ahead of time makes it perfect for busy holidays.
Customize however you want by adding more vegetables or swapping out the bacon for sausage.
Ingredients
- (4 Slices) All Natural Bacon No Nitrates
- (1 Large, Peeled and Diced) Yellow Onions, 3lb
- (4 Cloves, Minced) Garlic
- (2 teaspoons, divided) Salt
- (8 Large Eggs) Katy's Eggs
- (1 Cup) Milk
- (1 teaspoon) Black Pepper
- (2 Cups) Shredded Cheddar Cheese
- (3 Cups, Diced) Potato Medley - 3 lb
Directions
- Heat the oven to 350°F Lightly Grease a 9x13 Baking dish.
- Put the bacon slices in a large skillet and turn the heat on to medium. Cook the bacon, stirring occasuionally, until it is crisp.
- Add the onion, garlic, and 1 teaspoon of salt and cook over medium heat until all the vegetables are fragrant and soft - about 5 minutes. Turn off the heat and let cool slightly.
- In a separate bowl, beat the eggs thoroughly and whisk in the milk. Whisk in the remaining teaspoon of salt, and the black pepper.
- Stir in the Cheese, Potatoes, and the Bacon and Vegetables from the skillet.
- Pour the whole mixture into the prepared baking dish. (At this point the casserole can be covered and refrigerated for up to 24 hours)
- Bake for 40 min, or until eggs are firm and the top is slightly golden. A knife inserted in the center should come out clean.
