Bacon Potato Breakfast Casserole

Ingredients

• 8 stripsbacon, cut into 1.3 cm pieces
• 1onion, diced
• ½ tablespoon (7.5 ml)minced garlic
• 3 large (about 720 ml, or 3 heaped cups, diced)potatoes
• 10eggs
• 240 ml (1 cup)full-fat milk
• to tastesalt and pepper
• 360 ml (1½ cups)shredded cheddar
• 1red bell pepper, chopped

Instructions

1. 1

   Heat the oven

   Preheat the oven to 175°C (350°F). Grease a 23 × 33 cm (9 × 13 inch) baking dish with non-stick cooking spray and set it aside.

2. 2

   Cook the bacon

   Fry the bacon in a skillet until crisp. Spoon out the rendered fat, leaving about 2 tablespoons in the pan.

3. 3

   Soften the aromatics

   Add the diced onion and garlic to the skillet. Cook until the onion has softened.

4. 4

   Part-cook potatoes

   Add the diced potatoes and a large pinch of salt. Cook over medium heat for 3–4 minutes, until the potatoes are about halfway cooked and have a few small brown spots. Turn off the heat and let the mixture cool slightly.

5. 5

   Whisk eggs

   In a large mixing bowl, whisk the eggs with the milk, salt and pepper.

6. 6

   Combine ingredients

   Add the bacon and potato mixture, cheddar and chopped red pepper to the eggs. Mix to combine.

7. 7

   Fill the dish

   Pour the mixture into the prepared baking dish and spread it evenly. Scatter the remaining cooked bacon over the top.

8. 8

   Bake the casserole

   Bake uncovered in the preheated oven for 30–35 minutes.

9. 9

   Rest before slicing

   Leave the casserole to set for 5–10 minutes before cutting it into neat slices.

What is a breakfast casserole?

A breakfast casserole is an oven-baked combination of familiar morning ingredients, often held together with eggs. This American-style version brings together potatoes, bacon, cheese and vegetables in one dish.

Part-cooking the potatoes first helps them soften before the egg mixture finishes baking. Bacon fat also seasons the potatoes and gives the onion and garlic a savoury base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 340 calories, 17g protein, 23g carbs, 20g fat.

The potatoes provide most of the carbohydrates, while the bacon, eggs, cheddar and full-fat milk contribute much of the fat and protein. Serve a slice with fruit or fresh vegetables for a lighter, more varied plate.

Why part-cook the potatoes?

Potatoes: a short spell in the skillet gives them a head start, so they are less likely to remain firm when the eggs are set. Look for halfway-cooked pieces with a few small brown spots, rather than fully tender potatoes.

Cooling: let the skillet mixture cool briefly before combining it with the eggs. This gives the ingredients a chance to lose some heat before they meet the egg mixture.

Building the flavour

Bacon: cooking it until crisp adds savoury flavour and gives the topping a pleasing contrast. Reserve some cooked bacon to scatter over the casserole before baking.

Onion and garlic: soften them in the bacon fat left in the pan. This picks up the browned flavours without needing a separate cooking step.

Getting the egg mixture right

Eggs and milk: whisk them together with salt and pepper until evenly combined. This mixture sets around the potatoes and other fillings as it bakes.

Cheddar and pepper: stir these through with the bacon and potato mixture so they are distributed across the dish. Spread everything evenly in the pan for slices with a good mix of fillings.

How to check doneness

Timing: begin checking towards the end of the 30–35 minute baking window. The casserole should be set rather than visibly loose in the centre.

Resting: leave it for 5–10 minutes after baking. That short pause helps the slices hold together when served.

Making it ahead

This casserole suits breakfast meal prep because it bakes in one dish and can be portioned after resting. For the best texture, cool leftovers promptly and reheat only the portions you plan to eat.

If preparing components in advance, keep them covered and chilled; assemble and bake when ready. Avoid leaving the egg mixture at room temperature for an extended period.

What to serve alongside

The casserole already includes potatoes, eggs, bacon and cheese, so a fresh side can balance its rich, savoury flavours. Try fruit, sliced tomatoes or a simple green salad.

For a larger breakfast spread, serve it with toast or extra vegetables. Cut smaller squares for a buffet or brunch table.

Recipe notes & tips

• Cut the potatoes into evenly sized dice so they cook at a similar rate.
• Leave about 2 tablespoons of bacon fat in the skillet as directed; spoon away the excess.
• Cook the potatoes only until they are halfway done, as they will continue cooking in the oven.
• Spread the filling evenly in the baking dish to help it bake consistently.
• Rest the casserole for 5–10 minutes before slicing for cleaner portions.

Variations

• Add spinach: fold in a handful of chopped spinach with the cheese and pepper.
• Use a different cheese: swap the cheddar for another good-melting cheese.
• Make it milder: use less black pepper and leave the red pepper as the main vegetable flavour.
• Add herbs: mix chopped chives into the egg mixture before baking.
• Use cooked ham: replace some or all of the bacon with diced cooked ham.

Common mistakes to avoid

• Leaving too much bacon fat: spoon it out and keep about 2 tablespoons in the skillet.
• Overcooking the potatoes in the pan: stop when they are halfway cooked so they do not turn mushy in the oven.
• Adding the filling while very hot: let the potato mixture cool slightly before combining it with the eggs.
• Unevenly spreading the mixture: level it in the dish so the casserole bakes more evenly.
• Cutting straight from the oven: rest the casserole for 5–10 minutes so the slices can set.

How to store

Refrigerate cooled portions in a covered container for up to 3 days. Reheat portions in the oven or microwave until hot throughout.

Frequently asked questions