Bacon Potato and Egg Casserole

Ingredients

• 4 slicesthick-cut bacon
• 6eggs
• 120 ml (½ cup)milk
• 1 tsp (5 ml)garlic powder
• 1 tsp (5 ml)onion powder
• ¾ tspkosher salt
• ½ tspblack pepper
• 150 g (1½ cups)frozen hash browns
• 113 g (4 oz), dividedshredded cheddar cheese

Instructions

1. 1

   Preheat the oven

   Heat the oven to 175°C (350°F).

2. 2

   Cook the bacon

   Cook the bacon until crisp, then crumble it and set it aside. The original method uses an air fryer at 200°C (400°F) for 10 minutes.

3. 3

   Mix the filling

   Whisk the eggs, milk, garlic powder, onion powder, salt and pepper in a bowl. Stir in the hash browns, half of the cheese and half of the crumbled bacon.

4. 4

   Fill the dish

   Coat a 20 × 20 cm (8 × 8-inch) baking dish with non-stick cooking spray. Pour in the egg mixture and scatter the remaining cheese over the top.

5. 5

   Bake the casserole

   Bake for 20 minutes, then sprinkle the remaining bacon over the casserole. Bake for another 20 minutes and leave it to stand for 5 minutes.

6. 6

   Serve warm

   Cut the casserole into squares and serve while warm.

What is a breakfast casserole?

A breakfast casserole is a savoury baked dish made by combining eggs with other breakfast ingredients and cooking them together until set. This version follows an American-style combination of bacon, cheddar and hash browns, turning familiar breakfast staples into portions that are easy to slice and serve.

The hash browns make it heartier than a plain egg bake, while the two additions of bacon give the filling and topping their own savoury notes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 322 calories, 22g protein, 11g carbs, 21g fat.

The hash browns and milk contribute most of the carbohydrates, while bacon, eggs and cheddar provide much of the fat. Eggs, bacon and cheese also contribute protein. Pair a serving with fruit or vegetables for a more balanced plate.

Why use frozen hash browns?

Frozen hash browns: They save preparation time and are stirred straight into the egg mixture. There is no need to thaw them first for this method.

Cheddar: Half is mixed into the filling and half goes on top, so the cheese is spread through the casserole as well as visible on its surface.

Getting the bacon ready

Crisp bacon: Cook the slices before crumbling them, as the recipe does not bake raw bacon in the mixture. The suggested air-fryer option is 200°C (400°F) for 10 minutes; cooking time can vary by appliance and bacon thickness.

Two additions: Stir half the cooked bacon into the filling and reserve the rest for the topping after the first 20 minutes of baking.

How to judge when it is done

Set centre: The recipe gives a total baking time of 40 minutes, split into two 20-minute stages. The egg mixture should be set rather than liquid in the middle before you take the dish out.

Resting time: Leave the casserole for 5 minutes before cutting. This short pause helps the squares hold together when served.

Serving the casserole

Cut into squares and serve warm, either on its own or alongside fruit or a simple green salad. For a fuller brunch spread, offer toast or another breakfast side separately.

The recipe makes four servings, so divide the dish into four portions for serving.

Timing and preparation

The listed total time is 20 minutes, but the method itself calls for 40 minutes of baking, plus 5 minutes of resting and time to cook the bacon. Allow for the longer method when planning to serve it.

You can whisk the eggs and seasonings while the bacon cooks, then fold in the hash browns, cheese and bacon just before filling the dish.

Recipe notes & tips

• Crumble the bacon after cooking so it mixes evenly through the egg filling.
• Keep half the cheese aside for the top rather than mixing it all into the bowl.
• Use a baking dish close to 20 × 20 cm so the mixture has a similar depth to the recipe.
• Give the casserole its full 5-minute rest before slicing.
• Check the centre is set before serving, as oven performance can affect the baking time.

Variations

• Add chives: Stir chopped chives into the egg mixture for a fresh savoury note.
• Change the cheese: Use another good-melting shredded cheese in place of the cheddar.
• Add vegetables: Fold in a small amount of cooked, well-drained vegetables with the hash browns.
• Make it spicier: Add a pinch of chilli flakes to the egg mixture.
• Use a different potato: Substitute another frozen shredded potato product for the hash browns.

Common mistakes to avoid

• Adding raw bacon: Cook and crumble it first, as directed, before mixing it into the filling.
• Using all the cheese inside: Reserve half for the topping so the casserole has cheese on its surface.
• Skipping the rest: Leave it for 5 minutes after baking so the squares are easier to cut.
• Cutting while the centre is loose: Check that the middle has set before removing the dish from the oven.
• Forgetting the second bacon addition: Sprinkle the reserved bacon on after the first 20 minutes, then finish baking.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat portions until hot throughout in the microwave or in a low oven; the texture is best soon after baking.

Frequently asked questions