Bacon, Potato, and Egg Breakfast Casserole

updated Sep 1, 2022

This breakfast casserole is a simple, hearty dish of eggs and bacon, mixed with potatoes and vegetables, that can be prepared up to a day in advance.


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(Image credit: Faith Durand)

We’re headed into the season of entertaining, when family sleepovers become common, before and after big holiday meals. I also think of this as breakfast casserole season; everyone is looking for easy, hearty ways to put breakfast on the table in the middle of the zaniness. Well, here you go: One of the simplest, heartiest breakfast casseroles I know how to make.

(Image credit: Faith Durand)

This is a simple, hearty dish of eggs baked with potatoes and vegetables, with a bit of bacon thrown in for flavor. This is easily adaptable for vegetarians, with extra vegetables and peppers standing in for the bacon.

It can also be made ahead: Just mix it all up and put it in the fridge overnight, then bake away in the morning. Reheated leftovers are yummy too.

(Image credit: Faith Durand)

Bacon, Potato & Egg Breakfast Casserole

This breakfast casserole is a simple, hearty dish of eggs and bacon, mixed with potatoes and vegetables, that can be prepared up to a day in advance.


Nutritional Info


  • Cooking spray or olive oil

  • 4 slices

    thick-cut bacon, cut crosswise into 1/2-inch pieces

  • 1

    large yellow onion, peeled and diced

  • 1

    medium yellow bell pepper, diced

  • 4 cloves

    garlic, minced

  • 1/3 cup

    sun-dried tomatoes, chopped

  • 2 teaspoons

    kosher salt, divided

  • 8

    large eggs

  • 1 cup

    milk (not nonfat)

  • 1 teaspoon

    freshly ground black pepper

  • 3 cups

    frozen diced potatoes (do not thaw)

  • 2 cups

    shredded cheddar cheese


  1. Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9x13-inch baking dish with baking spray or olive oil; set aside.

  2. Place the bacon in a large skillet over medium heat and cook, stirring occasionally, until browned and crisp. Add the onion, bell pepper, garlic, sun-dried tomatoes, and 1 teaspoon of the salt. Cook until the vegetables are fragrant and soft — about 5 minutes more. Remove from the heat and set aside to cool slightly.

  3. Place the eggs, milk, remaining 1 teaspoon salt, and pepper in a large bowl and whisk to combine. Stir in the frozen potatoes, cheese, and the bacon-vegetable mixture. (Don't worry; the frozen potatoes cook just fine!) Pour into the prepared baking dish.

  4. Bake uncovered until a knife inserted in the center comes out clean and the top is light golden-brown, about 40 minutes. Serve immediately.

Recipe Notes

Using fresh potatoes: This recipe calls for frozen potatoes for the sake of convenience. But if you don't have frozen potatoes and would prefer to use fresh potatoes, substitute one medium potato for each cup of frozen potatoes. Prick the potatoes several times with a fork, then place in the microwave on a paper towel. Microwave on HIGH for 8 to 10 minutes, or until the potatoes are just barely tender. Dice and proceed with the recipe.

Make ahead: The casserole can be assembled, covered tightly with aluminum foil, and refrigerated overnight before baking. Uncover before baking and add a few minutes baking time.

Storage: Leftovers will keep for 4 days in an airtight container in the refrigerator.