Bacon, Potato, and Egg Casserole

  • Women‍‍`s Corner
  • June 28, 2022

This easy breakfast casserole is packed with bacon, potatoes, and cheese! It can be prepared in a very short time and it's delicious.

- 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 of milk

- 3 cups frozen diced potatoes you don't have to thaw or cook the potatoes

- 2 cups shredded cheddar cheese divided

- 1 1/2 teaspoons salt

- 1/2 teaspoon black pepper

- 2 green onions, chopped

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Method: Heat the oven to 350°F. Grease a 9x13 baking dish with nonstick cooking spray and set aside. In a large skillet, cook bacon over medium heat, stirring occasionally. Cook until it is a nice crispy brown. Remove bacon with a slotted spoon and place on a paper towel-lined plate. Roughly chop the bacon and set it aside.

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. In a large bowl, beat the eggs and whisk in the milk. Stir in the cooked vegetables, potatoes, and 1 cup of shredded cheese. Set ¾ cup of bacon aside and stir in the rest. Season with salt and pepper.

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. 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. Let stand for 10 minutes. 
Cut into squares and serve warm.

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