Cheesy Bacon Potato Egg Bake

Cheesy bacon potato and egg casserole is everything I want in a weekend breakfast — hearty layers of smoky bacon, seasoned potatoes, and rich eggs, all tied together with two types of melty cheddar. Every bite is packed with fresh veggies and herbs for color and flavor. I love making it for family holidays or whenever we have a crowd to feed in the morning.

I remember bringing this to our last family reunion. It disappeared long before the pancakes did and my uncle asked for the recipe before he left.

Ingredients

• Applewood smoked bacon: The rich smoky taste infuses the whole casserole look for thick-cut slices with a deep pink color
• Green bell pepper: Offers crunch and brings mild sweetness choose firm shiny peppers
• Red bell pepper: Adds sweetness and a pop of color pick one with tight glossy skin
• Jalapeno: Gives a little heat but not overwhelming try for smooth blemish-free ones
• Roma tomatoes: Juicy and sturdy these hold up well when baked in casseroles
• Fresh Italian parsley: Brightens up the dish opt for stems that look vibrant and leafy
• Green onion: Brings freshness and a mild onion flavor pick stalks that are firm and vibrant green
• Large eggs: The heart of the casserole use fresh eggs for a fluffy result
• Half and half or milk: This makes the eggs rich and custardy go for high-quality dairy if possible
• Diced hash brown potatoes: Create body and substance choose bags where the potatoes still look white not gray
• Shredded hash brown potatoes: Add a tender texture and soak up flavor
• Cheddar cheese cubes: Provide pockets of melty cheese use sharp cheddar for more tang
• Shredded cheddar cheese: The topping and throughout choose a block you shred yourself for extra melt
• Lawrys seasoning and black pepper: Balanced seasoning for savory depth look for fresh ground black pepper
• Salt and yellow mustard powder: Salt enhances everything and mustard powder brings subtle sharpness try to get a fresh spice jar
• Paprika: Adds subtle smoky warmth use a high-quality paprika for richer color

Step-by-Step Instructions

Prep the Dish:

Lightly grease a large baking dish with cooking spray to make cleanup easier and prevent sticking. Set the dish aside for filling later.

Cook the Bacon:

Cook the bacon in a skillet over medium heat until crisp and browned. Remove and place on a paper towel to drain. Let cool and dice into bite-size pieces. Crisp bacon gives the casserole structure and flavor.

Chop and Prep the Vegetables:

Finely chop green and red peppers, green onion tops, parsley, tomatoes, and jalapeno. Set aside about half a cup of the veggies and herbs to use as a fresh garnish on top at the end.

Make the Egg Mixture:

Crack twelve large eggs into a roomy mixing bowl. Add a cup of half and half along with seasonings mustard powder salt black pepper and paprika. Whisk until completely blended to get an even base.

Combine Everything:

To the egg mixture add diced and shredded breakfast potatoes, cheddar cheese cubes, and one cup shredded cheddar. Stir until vegetables and cheese are evenly coated. Add the cooked bacon and all but the reserved vegetables and herbs. Mix thoroughly so every bite bakes up flavorful.

Assemble and Garnish:

Pour the egg mixture into the prepared dish. Scatter the reserved veggies herbs and the rest of the bacon evenly over the top. Sprinkle with the remaining cup of shredded cheddar for a golden top.

Bake to Perfection:

Slide the dish into a 350 degree oven and bake for about fifty minutes. Check at the halfway point and gently lay foil over the casserole to avoid over-browning. The casserole is done when the center is set and the top looks puffed and golden.

Cool and Serve:

Let the casserole cool slightly before slicing so it holds together. Serve warm and enjoy the cheesy layers with pockets of smoky bacon.

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My favorite part is the cheddar cheese cubes tucked inside each serving. They melt into these gooey pockets that make the casserole extra comforting. Once my niece spotted those cheesy bits she started requesting her own chunk from every batch we make.

Storage Tips

Let the casserole cool fully if you plan to store leftovers. Slice into squares and place in a sealed container in the fridge for up to four days. To reheat microwave single portions or warm the whole dish covered in the oven at 325 degrees. Freeze slices wrapped in foil for up to two months and thaw overnight in the fridge before reheating.

Ingredient Substitutions

• If you are sensitive to heat swap jalapeno for extra bell pepper
• Try smoked turkey bacon for a lighter option or use cooked breakfast sausage if preferred
• Whole milk or evaporated milk works if you are out of half and half
• Use other cheeses like Monterey Jack or pepper Jack for a twist
• Any waxy potato chopped small can stand in for hash browns in a pinch

Serving Suggestions

• Pair this casserole with a simple fruit salad or a side of buttered toast for a complete meal
• A spoonful of salsa or hot sauce on top is wonderful for anyone who likes extra heat
• For a festive brunch serve in squares with fresh parsley and cherry tomato halves as garnish

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Cultural and Historical Context

Breakfast casseroles like this one are a staple at family gatherings and holiday brunches across the US. They shine because of their flexibility you can mix and match proteins veggies and cheeses or prep them the night before. In my house this casserole comes out every Easter Sunday and Christmas morning alongside fresh fruit and cinnamon rolls.

Recipe FAQs

→ How can I make this dish ahead of time?

Assemble the casserole and refrigerate overnight. Bake when ready to serve, or reheat individual portions as needed.

→ Can I substitute different types of cheese?

Absolutely! Try Monterey Jack, Swiss, or a blend for a new twist on the classic cheddar flavor.

→ What vegetables can be added or swapped?

Feel free to include mushrooms, spinach, or zucchini in place of or alongside peppers and tomatoes.

→ How do I know when the casserole is done?

The center should be set, and a knife inserted should come out clean. Cover with foil if browning too quickly.

→ Is it possible to make this dish vegetarian?

Yes, omit the bacon and add extra veggies or plant-based alternatives for a completely vegetarian version.

→ How should leftovers be stored?

Cool completely, then cover and refrigerate. Reheat portions in the oven or microwave until warmed through.