Breakfast Casserole with Eggs, Potatoes, and Bacon

This easy breakfast casserole contains bacon, potatoes, and cheese. This casserole can be made ahead and is sure to please!

Christmas Morning Breakfast Casserole

My dad’s cinnamon roll is a Christmas tradition. It’s a tradition. Josh loves cinnamon rolls. Everyone does. But Christmas morning means bacon for Josh! Josh is a bacon lover and insists I make his favorite breakfast every Christmas: my Potato, Egg, and Bacon Casserole. I don’t care because he makes all the food and is willing to do it. More is better at Christmas!

The “B” is for bacon

It is easy to prepare, it feeds a lot of people, and it’s delicious! It also has bacon. It’s a lot of bacon. Our boys’ eyes lit up like Christmas lights when they heard bacon.

The Wright Brand Naturally Smoked Applewood Bacon is layered with cheddar cheese and potatoes in this easy breakfast casserole. For extra flavor, Josh adds red pepper, onion, and garlic to the dish.

Wright Brand Bacon is a favorite of Josh’s because it has been hand-selected, hand-trimmed, and even hand-smoked. Each slice is thick, hearty, and delicious. He adds bacon to the casserole and on top. Bacon lovers rejoice!

An Easy Make-ahead Breakfast Casserole

You can prepare this egg casserole in advance and have it ready for Christmas morning. Prepare the soup the night before, and bake it in the morning. You can also bake the soup and reheat it in the morning. This Bacon, Egg, and Potato Casserole is also a delicious dinner, particularly on busy weeknights. This breakfast casserole is a favorite of my boys at any time!

This easy Bacon, Potato, and Egg Casse is a great way to enjoy your favorite breakfast foods.


1 lb bacon cut into 1/2-inch pieces

Yellow onion dice

Remove and dice one red bell pepper seed.

Three cloves of minced garlic

12 large Eggs

1 cup Milk

You don’t need to cook or thaw the potatoes.

2 cups cheddar cheese shredded

1 1/2 teaspoons sea salt

Black pepper 1/2 teaspoon

Green onions, 2 sliced


Heat oven to 350degF. Set aside a baking dish measuring 9×13 inches.

Cook bacon in a large pan over medium heat. Stir occasionally. It should be a nice, crispy brown. Place the bacon on a plate lined with paper towels after removing it from the pan using a slotted teaspoon. Chop the bacon roughly and place it aside.

Add the red pepper and onion to the skillet, and cook on medium heat until the vegetables are tender. Add the garlic, and cook for two minutes. Set aside.

In a bowl with a large capacity, beat the egg and whisk the milk. Add the potatoes and vegetables cooked in the microwave. Stir the cheese. Stir in the remaining ingredients, reserving 3/4 cup of bacon. Add salt and pepper.

Top with the remaining cheese and green onion. Bake the eggs for 20 minutes to start setting them up. Add the bacon on top of the casserole. Continue baking for 20-30 minutes until the top of the soup is golden brown and the eggs are set. Let the eggs stand for 10 min. Serve warm, cut into squares.

This casserole can also be prepared in advance. Pour the mixture into the pan, then refrigerate it for up to 24 hrs. When ready to serve, bake the casserole. You can also heat the soup.

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