This bacon egg potato casserole is the ultimate comfort breakfast, featuring crispy bacon, fluffy eggs, and cheesy potatoes baked to perfection.

Scale

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

2 cups shredded cheddar cheese divided

1 1/2 teaspoons salt

1/2 teaspoon black pepper

2 green onions chopped

1. Heat the oven to 350°F and grease a 9×13 baking dish.

2. Cook bacon in a skillet until crispy. Remove and chop.

3. Sauté onion and red pepper until tender, then add garlic and cook 2 minutes.

4. In a bowl, whisk eggs and milk. Add cooked vegetables, potatoes, 1 cup cheese, and most of the bacon. Season with salt and pepper.

5. Pour mixture into baking dish, top with remaining cheese and green onions. Bake 20 minutes.

6. Add reserved bacon on top. Bake another 20–30 minutes until firm and golden. Let stand 10 minutes before serving.

You can prepare this casserole ahead and refrigerate for up to 24 hours before baking. Reheat leftovers in the oven or microwave.

Keywords: N/A