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Easy Egg Bake
A hearty breakfast casserole loaded with diced potatoes, savory bacon, and sharp cheddar cheese. Using precooked bacon and refrigerated potatoes keeps the prep work to an absolute minimum. It is a fantastic choice for a busy weekend brunch or a simple holiday morning meal. The eggs bake up fluffy and golden, while the melted cheese creates a rich, comforting finish.
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 of the pan. Cut the precooked bacon into bite-sized pieces directly over the potatoes.
- 2Bake uncovered at 350 degrees Fahrenheit for about 15 minutes, then remove the pan from the oven. In a bowl, whisk the eggs and milk together until smooth. Pour the egg mixture evenly over the hot potato and bacon layer, then season with salt and pepper and top with the shredded cheddar cheese.
- 3Return the uncovered pan to the oven and bake for another 25 to 30 minutes. The casserole is ready when the eggs are fully set and the cheese is melted and bubbly. Slice the bake into squares before serving.