Bacon, Potato, And Egg Casserole

Bacon Potato, and Egg Casserole – this simple breakfast casserole is jam-choked with bacon, potatoes, and cheese! It are often ready previous time and may be a real crowd pleaser!

Christmas Morning Breakfast Casserole
Christmas morning isn’t Christmas morning unless i'm feeding one amongst my dad’s renowned home-baked cinnamon rolls. they're a family tradition. rally loves my dad’s cinnamon rolls, everybody will, however Christmas morning for rally means that BACON! rally loves bacon and insists on creating his favorite breakfast casserole: my Bacon, Potato, and Egg Casserole each Christmas. I don’t mind as a result of he will all of the work and there's invariably area for an additional tradition, particularly a food tradition. The a lot of the merrier on Christmas!

Bacon, Potato, And Egg Casserole
Bacon, Potato, And Egg Casserole

An Easy Make-ahead Breakfast Casserole
This egg casserole are often ready prior to, that makes it excellent for Christmas morning. will|you'll|you'll be able to} prepare the night before and bake within the morning otherwise you can bake and heat up within the morning. And simply associate degree FYI, this Bacon, Potato, and Egg Casserole additionally makes a good dinner, particularly on busy weeknights. My boys love this breakfast casserole ANY time of the day!

Make this simple Bacon, Potato, and Egg Casserole a part of your vacation celebration this year and for years to come!

Bacon, Potato, And Egg Casserole

INGREDIENTS:

  •  1 lb bacon, cut into 1/2-inch strips
  •  1 yellow onion diced
  •  1 red bell pepper seeds removed and diced
  •  3 cloves garlic minced
  •  12 large eggs
  •  1 cup milk
  •  3 cups frozen diced potatoes you don't have to thaw or cook the potatoes
  •  2 cups shredded cheddar cheese divided
  •  1 1/2 teaspoons salt
  •  1/2 teaspoon black pepper
  •  2 green onions chopped

INSTRUCTIONS:

  1. Heat the oven to 350°F. Grease a 9x13 baking dish with nonstick cooking spray and set aside.
  2. In a large skillet, cook bacon over medium heat, stirring occasionally. Cook until it is a nice crispy brown. Remove bacon with a slotted spoon and place on a paper towel lined plate. Roughly chop the bacon and set aside.
  3. Add the onion and red pepper to the skillet and cook over medium heat until tender. Add the garlic and cook for 2 minutes. Set aside.
  4. In a large bowl, beat the eggs and whisk in the milk. Stir in the cooked vegetables, potatoes, and 1 cup of the shredded cheese. Set 3/4 cup of bacon aside and stir in the rest. Season with salt and pepper.
  5. Pour the mixture into the prepared baking dish and top remaining cheese and green onions. Bake for 20 minutes so the eggs start to set up. Carefully add the remaining bacon to the top of the casserole. Bake for an additional 20 minutes or until the eggs are firm and the top is slightly golden brown. Let stand for 10 minutes. Cut into squares and serve warm.
  6. Note: This casserole can be made in advance. Pour the mixture in the pan and refrigerate for up to 24 hours. Bake when ready to eat. You can also reheat the casserole.

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