Bacon, Egg and Cheese Breakfast Casserole
- Total Time
- 55 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½pound thick-cut bacon, cut into 1-inch pieces
- ¼cup olive oil
- 1½pounds russet or Yukon Gold potatoes, unpeeled, sliced ¼-inch thick or cut into ½-inch pieces
- 1large yellow onion, thinly sliced into rings
- Kosher salt and freshly ground pepper
- 10large eggs
- 6ounces shredded sharp Cheddar or Monterey Jack
- Hot sauce (optional)
Nutritional analysis per serving (6 servings)
563 calories; 41 grams fat; 14 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 5 grams polyunsaturated fat; 24 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 25 grams protein; 692 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Cook bacon in a 12-inch skillet over medium-high heat until crisp and the fat has rendered out, 8 to 10 minutes. Using a slotted spoon, remove from skillet, leaving fat behind.
- Step 2
Add olive oil, potatoes and onion slices to the skillet. Season with salt and pepper and cook, stirring occasionally until the potatoes are tender and start to brown, and the onions are golden brown, 20 to 25 minutes. Return bacon to skillet and stir to combine so that everything is distributed evenly.
- Step 3
In a large bowl, whisk eggs together and season with salt and pepper. Add cheese and whisk to blend. Transfer potato mixture to a 1½- to 2-quart baking dish (any shape will work) and pour egg mixture over. Place in oven and bake until eggs are puffed around the edges and just set in the center, 15 to 20 minutes.
- Step 4
Remove from heat and let cool slightly before eating. Serve with hot sauce if you like.
Private Notes
Comments
I have made a variation of this recipe, but use frozen hash browns. No need to cook them first, jus add the frozen hash browns to the egg mixture and bake!
Made half the recipe. Used a 9" pottery pie dish. Cooked bacon, onions & potatoes the day before, put in pie dish. Refrigerated. Also mixed egg & cheese - refrigerated. Morning of serving - put pie dish in oven as oven preheated to warm dish, bacon, onion, potato mixture, removed stirred in eggs/cheese, back into oven for 20 minutes. Perfect, no hassle breakfast & delicious. Believe next time will add 6 eggs for the half recipe.
I used sweet potatoes instead of russet potatoes and found the sweetness combined really well with the salty, smokey bacon.
Could I bake this in a pie crust?
Third time making this! So good. I sometimes skip the bacon. I add cumin, smoked paprika, and tumeric during the onion and potato stage, adding kale in the final minutes of that, too. I have used parmesan instead of cheddar when I’ve been out - really hood
I made this using half sweet potato because I didn't have enough Russet or yellow potatoes. I made it the night before and reheated it the next morning as the recipe suggest. It was good and my family loved it. The biggest discrepancy was how long it took to reheat. I used a 2 quart round casserole dish and it took out of the refrigerator a half hour before reheating. It took well over an hour at 325 before the center was close to warm. I'll adjust the time and temperature next time.
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