Easy Potato, Bacon + Egg Breakfast Casserole

SAVE FOR LATER

I generally dislike breakfast casseroles. You’re probably thinking, uh … so why are you posting about a breakfast casserole? Because, this is honestly the first one that I’ve loved. In the past, I’ve found them to be too eggy, too soggy, too bland.

But this one? Perfection. I made it for Mother’s Day brunch on Sunday + it was so good that upon returning home from brunch (where every last bite of it was consumed), I made ANOTHER casserole for my husband + I to enjoy this week. Pretty shocking for a brunch casserole hater like me!

What makes this so delicious is the wonderful layers of flavor. I tweaked the original recipe to add more depth + seasoning + am so glad I did.

It starts with a layer of hash brown potato cubes, flavored with sautéed onions, garlic, paprika, + bacon. Then, a layer of cheddar + pepper jack cheeses for richness + creaminess.

Next, a layer of sautéed green onions for more savory notes + depth. Then, a layer of bacon, which adds saltiness, smokiness + frankly, awesomeness.

Top it all with a few eggs whisked with milk, salt + pepper, which binds everything together, adding body without making it overwhelmingly eggy + you have a recipe for brunchy success!

So, next time you’re looking for a savory breakfast dish, you’ve gotta try this! The best part? The entire thing is prepped the night before, so on the day of, all you have to do is pop it in the oven, give it about 45 minutes, + it’s ready to go!

SAVE FOR LATER

Easy Potato, Bacon + Egg Breakfast Casserole

This breakfast casserole layers hash browns, bacon, cheese, and green onions with an egg and milk mixture. It's prepped the night before for easy baking, making it perfect for a stress-free brunch.

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Cook Time 45 minutes mins

Servings: 6 servings

Course: Breakfast, Brunch

Ingredients Method Notes

Ingredients

  

• 1 12- oz. package bacon chopped into bacon slivers
• 2 onions chopped
• 4 cups country-style hash browns cubes, fully thawed
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 1/2 cups pepper jack cheese shredded
• 1 1/2 cups cheddar cheese shredded
• 1 bunch about 6 green onions, white + light green parts only, thinly sliced
• 4 eggs
• 1 cup milk
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper

Method

 

1. Cook bacon in a large skillet over medium heat until browned and crisp. Transfer to a paper towel-lined plate to drain, and pour off all but two tablespoons of the bacon drippings from the pan.
2. Return the pan to the heat and add the chopped onions. Cook until translucent (about 5-8 minutes), season to taste with salt and pepper, then add the hash brown cubes, garlic powder, and paprika. Sauté over medium heat for 2-3 minutes, tossing frequently. Transfer the potato/onion mixture to a 9x13-inch baking dish and spread evenly.
3. Add the sliced green onions to the same pan and sauté for 2-3 minutes until soft and fragrant. Remove from heat and reserve.
4. In a medium bowl, combine the pepper jack and cheddar cheeses until blended, then spread over the potato/onion mixture. Next, spread the cooked green onions evenly over the cheese layer. Then, spread the crumbled bacon on top.
5. In a separate medium bowl, whisk together eggs, milk, salt, and pepper until well-combined. Pour the egg mixture evenly over the layers. Cover and refrigerate overnight (at least 8 hours).
6. When ready to bake, preheat the oven to 350°F. Bake uncovered for 40-45 minutes or until the cheese is bubbly and golden brown. Allow to stand for 15 minutes before cutting.

Notes

This recipe is easily halved. Halve all ingredients, then bake in an 8x8-inch dish, 9x9-inch dish, or a 9-inch pie plate. For high altitudes, reduce milk to 2/3 cup and sauté the potatoes in rendered bacon fat (or olive oil or butter) until partially cooked before baking.