Bacon, Potato, and Egg Casserole
Total Time
1 hr 5 mins
Prep Time
15 mins
Cook Time
50 mins
Rating
4.48 out of 5 stars
(1.49k)
Ingredients
10
- 1 lb bacon, cut into 1/2-inch strips
- 1 yellow onion, diced
- 1 red bell pepper, seeds removed and diced
- 3 cloves garlic, minced
- 12 large eggs
- 1 cup milk
- 3 cups frozen diced potatoes (no need to thaw or cook)
- 2 cups shredded cheddar cheese, divided
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 green onions, chopped
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Preparation
Step 1
Heat the oven to 350°F. Grease a 9×13 baking dish with nonstick cooking spray and set aside.
Step 2
In a large skillet, cook bacon over medium heat, stirring occasionally, until crispy brown. Remove bacon with a slotted spoon and place on a paper towel-lined plate. Roughly chop the bacon and set aside.
Step 3
Add the onion and red pepper to the skillet and cook over medium heat until tender. Add the garlic and cook for 2 minutes. Set aside.
Step 4
In a large bowl, beat the eggs and whisk in the milk. Stir in the cooked vegetables, potatoes, and 1 cup of the shredded cheese. Set ¾ cup of bacon aside and stir in the rest. Season with salt and pepper.
Step 5
Pour the mixture into the prepared baking dish and top with the remaining cheese and green onions. Bake for 20 minutes so the eggs start to set up.
Step 6
Carefully add the remaining bacon to the top of the casserole. Bake for an additional 20 to 30 minutes or until the eggs are firm and the top is slightly golden brown.
Step 7
Let stand for 10 minutes. Cut into squares and serve warm.
Step 8
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Chef's notes
This casserole can be made in advance. Pour the mixture in the pan and refrigerate for up to 24 hours. Bake when ready to eat. You can also reheat the casserole.
