Oct 10 11
by cara
at 7:31 PM
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Easy Potato and Bacon Breakfast Casserole

I’m always on the lookout for new breakfast recipes I can serve for “brinner” (breakfast for dinner).  We love breakfast food, but I rarely cook big breakfasts at breakfast time, unless it is a special occasion.  We’re also picky about what we like and don’t like in breakfast casseroles (for example, we say “yes” to bacon and peppers, “no” to soggy bread chunks, artichokes).  This casserole fit the bill, was easy to make (as the title implies), and also tasted great leftover.  The pepper jack cheese gave this casserole just the right amount of spice.  I served this with Gingerbread Waffles (recipe coming soon) and fresh fruit.  This would be great for a brunch, Christmas breakfast, or a weeknight dinner!

Easy Potato and Bacon Breakfast Casserole

recipe from My Best Bites


  • 4 c. Southern/country-style hash browns (cubes), completely thawed (if they’re not thawed, they won’t cook correctly)
  • 1 12-oz. package bacon
  • 1 1/2 c. pepper jack cheese
  • 1 1/2 c. cheddar cheese
  • 1 bunch green onions, chopped
  • 3 eggs
  • 1 c. milk
  • about 1/2 tsp. kosher salt
  • about 10 turns freshly ground black pepper

Begin cooking bacon.  While the bacon is cooking, place the potatoes in a 9×13″ baking dish. Mix the cheeses together and sprinkle it over the potatoes. When the bacon is done cooking, drain it on a paper towel and reserve 2 tablespoons of the drippings. Cook the onions in the drippings for 2-3 minutes or until they’re tender and fragrant. Spread the onions over the cheese mixture and then sprinkle everything with the crumbled bacon.  Whisk together the eggs, milk, salt, and pepper and, whisking constantly, pour the egg mixture evenly over the potato mixture.  Cover and refrigerate overnight or for 7-8 hours. (Picky Apple note: mine went straight from prep to the oven, and it still tasted great!)

When ready to bake, preheat the oven to 350.  Bake, uncovered, for 40-45 minutes or until the cheese is bubbly but not brown. Allow to stand for 15 minutes before cutting. Serve with fresh fruit.

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