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Cheddar and Potato Breakfast Casserole
Crispy on the edges and fluffy in the center, this hearty breakfast casserole brings everyone to the table. Tender potatoes, savory turkey bacon, and sharp cheddar cheese bake together in a simple, savory batter. It's the kind of morning meal that feels special but requires very little active work. You'll love how easily it slices into neat, golden squares, and you can even assemble the base the night before to make your morning completely effortless.
Ingredients
- 4 cups frozen potatoes O'Brien with onions and peppers (from 28-oz bag), thawed
- 1½ cups shredded reduced-fat Cheddar cheese (6 oz)
- 5 slices fully cooked turkey bacon, chopped
- 1 cup Bisquick Heart Smart ® mix
- 3 cups fat-free (skim) milk
- 1 cup fat-free egg product
- ½ teaspoon pepper
Instructions
- 1Preheat the oven to 375°F and coat a 13x9-inch glass baking dish with cooking spray.
- 2Combine the thawed potatoes, 1 cup of the cheddar cheese, and the chopped turkey bacon in a medium bowl. Spread the mixture evenly into the prepared baking dish.
- 3Whisk the baking mix, skim milk, liquid egg product, and black pepper in the same bowl until completely smooth. Pour this liquid evenly over the potato mixture in the dish, then scatter the remaining 1/2 cup of cheese over the top.
- 4Bake for 30 to 35 minutes, or until the edges turn light golden brown and the cheese melts completely. Let the casserole rest for 10 minutes before slicing. This resting time helps the eggs set fully so the squares hold their shape.
Notes
- Make ahead: Assemble the potatoes, bacon, and 1 cup of cheese in the baking dish up to 12 hours in advance. Cover and refrigerate. When ready to bake, whisk the batter, pour it over the cold potatoes, top with the remaining cheese, and bake (add a few extra minutes for the chilled ingredients).
- Storage: Keep leftover casserole in an airtight container in the refrigerator for up to 3 days.
- Vegetarian swap: Omit the turkey bacon or substitute it with your favorite plant-based alternative.