1 / 1
Bacon and Cheddar Potato Egg Bake
When morning hunger hits hard, this hearty breakfast casserole delivers without keeping you stuck in the kitchen. Using refrigerated diced potatoes and precooked bacon cuts the prep work down to just a few minutes. You'll get fluffy, golden eggs layered over a savory potato base, all finished with a thick blanket of melted sharp cheddar cheese. It's a comforting, low-effort meal that easily feeds the whole table.
Equipment
- Oven
Ingredients
- 20-oz. pkg. refrigerated diced potatoes with onions
- 6-oz. pkg. precooked bacon
- 6 to 8 eggs, beaten
- 1/4 c. milk
- salt and pepper to taste
- 8-oz. pkg. shredded sharp Cheddar cheese
Instructions
- 1Coat a 13x9-inch baking pan with non-stick cooking spray. Spread the diced potatoes evenly across the bottom. Using kitchen scissors, snip the precooked bacon into bite-sized pieces directly over the potatoes.
- 2Bake uncovered at 350 degrees Fahrenheit for about 15 minutes to heat the base, then remove the pan from the oven.
- 3In a bowl, whisk the eggs and milk together until completely smooth. Thorough whisking ensures a fluffy texture without dense spots. Pour the egg mixture evenly over the hot potato and bacon layer. Season with salt and pepper, then top with the shredded cheddar cheese.
- 4Return the uncovered pan to the oven and bake for another 25 to 30 minutes. The casserole is done when the eggs are fully set and the cheese is melted and bubbly. Let it rest for 5 minutes before slicing into squares.
Notes
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Reheat: Warm individual slices in the microwave for 45 to 60 seconds until heated through.
- Swap: You can use cooked crumbled sausage or diced ham instead of the precooked bacon.
- Make ahead: Assemble the potato and bacon layer the night before, then add the freshly whisked eggs right before baking.
