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This bacon potato egg bake is my top pick whenever I’ve got family coming for breakfast or a brunch potluck. You get all the bold tastes of cheddar and bacon with creamy eggs and soft potatoes. Plus, you can whip it up ahead of time and it’s a snap to reheat later. I lean on this one when I want big taste without tons of effort.
Tasty Ingredients
- Green onions: Slice these up for a bite of freshness at the end. Make sure they're nice and crisp.
- Salt and pepper: Finish off with some salt and freshly cracked black pepper. It'll tie everything together.
- Shredded cheddar cheese: The star that makes it gooey and rich. Grate your own if you can.
- Frozen diced potatoes: Fast and simple—no need to peel. Pick ones with just potato, no extra salt.
- Milk: For moist casserole. Whole milk is extra creamy but use what you’ve got.
- Large eggs: These build the fluffy base of the dish. Fresher eggs work best.
- Garlic: Minced cloves boost the flavor. Fresh is ideal but jarred works in a pinch.
- Red bell pepper: Brightness and color, with a touch of sweetness. Pick peppers that feel firm and glossy.
- Yellow onion: Lends a mellow sweet note to balance the bacon’s saltiness. Look for a firm one.
- Bacon: Good thick bacon gives you the hearty, crunchy bits everyone loves. Go for the good stuff.
Easy How-To
- Slice and Enjoy:
- Cut warm squares right before serving. It tastes best fresh but don’t worry, leftovers heat up perfectly too.
- Let It Set Up:
- Once out of the oven, don’t rush—wait about ten minutes. That way, the bake holds together when you cut it up.
- Finish and Bake Again:
- When the eggs are almost set, toss on the bacon you saved. Slide it back in to brown up the top for another 20–30 minutes.
- Layer and Bake:
- Pour the mix into your sprayed pan. Top with extra cheese and sprinkle on green onions. Put it in the oven for twenty minutes so it starts to puff up.
- Combine Everything:
- Beat the eggs in a big bowl until smooth, then whisk in your milk. Toss in the sautéed veggies, frozen potatoes, and half the cheddar. Stir to blend. Drop in most of the bacon but hold back some for later. Add salt and pepper and mix it all around.
- Sauté Veggies:
- Tip the onions and bell pepper into the bacon fat left in the skillet. Sizzle over medium until they’re soft and you can smell them. Stir in the garlic and cook two minutes more, then move off the heat.
- Bakeware Ready and Oven Hot:
- Heat up the oven to 350. Spray your 9x13 pan really well so you don’t get stuck-on bits.
- Crisp the Bacon:
- Chop strips of bacon and fry them in a skillet, stirring now and then until golden and crispy. Move pieces onto a paper towel to drain, then chop even smaller.
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I never skimp on the cheddar because it takes me back to my grandma—she said every breakfast needed a pile of cheese. Now we make it every holiday morning. We slice it up, pour coffee, open gifts, and there’s never a bite left in the pan.
How to Store
Wait until it’s cool, then cover well with foil or stash in a tight container and pop it in the fridge. It’ll stay tasty for up to four days. For freezing, wrap pieces with plastic and keep in the freezer for up to two months—just thaw it in the fridge and warm up in the oven or microwave for best texture.
Swaps and Shortcuts
Try sausage instead of bacon or go meatless with veggie bacon if you want. Swap cheddar with sharp cheese or mix up Colby and Monterey Jack. If you go with raw potatoes, give them a quick boil first. Non-dairy versions work great too—just use the alt milk and cheese you like.
Ways to Serve
Pair this dish with some bright fruit and salad for brunch, or with toast slathered with butter. Dress it up with salsa or a zingy hot sauce. It makes a solid lunch, especially with roast veggies on the side.
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Casserole Traditions
Egg bakes like this are a big part of American weekend breakfasts. Folks originally tossed them together to use up what they had or fill up a table on a budget. Now they’re must-haves at gatherings everywhere. Every spot in the country has its favorite add-ins—some toss in spicy chiles, some swap in sausage. But the core eggs, cheese, and potatoes combo is a classic.
Recipe FAQs
- → Can I get this ready before I need it?
Totally! Just put it all together the night before, cover it, and stash in the fridge. In the morning, toss it in the oven and you’re good to go.
- → Do I have to cook the potatoes first?
No need! Just grab frozen diced potatoes and use them straight from the freezer—no cooking or thawing required.
- → Which cheese should I pick?
Cheddar melts great, but if you want to switch things up, try Swiss or Monterey Jack.
- → How should I keep the extras?
Let everything cool, then stick leftovers in a sealed container in the fridge. They’ll be fine for four days—just heat them up when you’re ready.
- → Is it okay to freeze slices?
Yep! Wrap cooled pieces tightly and freeze for a couple months. Let them thaw in the fridge overnight, then warm them up either in the oven or microwave.