Breakfast casseroles hold a special place in my heart. This Bacon Potato Egg Casserole is a little meaty, a little cheesy, and jam packed with healthy vegetables. It’s perfect to make ahead to enjoy during a busy week!
About this Casserole
Starting the day with a belly fully of eggs, vegetables, and protein is the way I like to do things around here.They’re simple dishes that feel like so much more, and we love to devour them.
This breakfast casserole recipe is fantastic for meal prep. You can make it the night before a busy morning and enjoy it for a few days after.
And if you have bacon lovers who dislike vegetables in their casseroles, I dare you to try this one. The vegetables are cooked in bacon grease (!!!) prior to baking, so every bite tastes like bacon.
And if you’re on the hunt for more hearty breakfast recipes, try this Crustless Spinach and Feta Quiche, these Goat Cheese Scrambled Eggs, this High Protein Breakfast Frittata, this this Sheet Pan Omelet, this Loaded Hashbrown Casserole or these Copycat McDonald’s Sausage and Egg Breakfast Sandwiches.
Recipe Ingredients
- Bacon: I love to use thick cut bacon! So juicy and flavorful. I used Hatfield Bacon in this recipe and it was delicious (found at my local Publix!)
- Veggies: We’ll use bell pepper, onion, and spinach for extra nutrition and crunch!
- Sweet Potato: This gets shredded into the casserole for a hash brown like texture. You can use regular potato if you prefer.
- Breakfast Blend Seasoning: Convenient & tasty seasonings for the win! 😉
- Eggs and Egg Whites: The base of this breakfast casserole and a great source of protein.
- Cheese: Use your favorite shredded blend here. I used shredded cheddar.
See the recipe card below for a full list of ingredients and measurements.
How to Make This Recipe
1. First, preheat the oven to 350°F.
2. Prepare all ingredients prior to cooking for a seamless process. Dice your onion and bell pepper. Chop your spinach. Then, using a vegetable peeler, remove the skin and any blemishes from the sweet potato and grate it.
3. Next, using kitchen shears, cut bacon into small strips, about ¼” thick. Place the bacon directly into a cooking pan.
3. Heat the pan to medium-heat and cover with a lid. Be careful of the bacon grease here. It will get everywhere. (That’s why we have the lid.) If you have a splatter guard, that would be great to use here as well.
4. Cook the bacon for 6-8 minutes or until 90% cooked. Then, drain grease from the pan. Pro tip: Save a tablespoon or two of the grease to drizzle over the casserole. It’s SO good.
5. Then, add in sweet potato, onion, and bell pepper to pan with the bacon. Sprinkle in 2 tablespoons of breakfast blend seasoning and sauté vegetables until golden. (Don’t cook them completely through.) Set aside.
6. In a mixing bowl, whisk together eggs, egg whites, milk, and 2 more tablespoons of breakfast blend seasoning. Pour into a greased 9×13 casserole dish.
7. Pour bacon and vegetables into egg mixture. Then, sprinkle in chopped spinach.
8. Lastly, sprinkle shredded cheese on top. You can also season with salt and pepper here.
9. Bake for 40 minutes. At the 30 minute mark, cover the casserole dish with tin foil to prevent the cheese from burning.
10. Remove from the oven, slice into squares, and enjoy!
Recipe FAQs
Store in the refrigerator for up to 5 days. You can wrap the dish you cooked the casserole in or transfer slices to a different container. To reheat quickly, pop in the microwave. If you have a little more time, try crisping it up in the air fryer.
Enjoy your breakfast casserole with a warm biscuit, half a toasted bagel, muffins, toast, or fruit salad.
As for toppings: Nothing complements an egg breakfast like a nice drizzle of ketchup. You could also use special sauce, hot sauce, ranch, or bleu cheese!
You can drain the bacon grease and dispose of it or save a little to drizzle over your breakfast casserole when it’s finished. Either option is fine! Just remember not to pour bacon grease down the drain. Doing this repeatedly over time will clog your drains. I recommend pouring into another container like an old coffee can, storing somewhere discreet, and throwing it in the trash when full.
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Bacon Potato Egg Casserole
Equipment
- Cooking pan with a lid
- Cutting Board
- Knife
- Measuring cups and spoons
- 9×13 baking dish
- Mixing Bowl
- cheese grater
- Kitchen shears
- Vegetable peeler
- Whisk
- Tin foil
Ingredients
- ¼ cup onion, diced
- ¼ cup bell pepper, diced
- 1 cup sweet potato, shredded
- cooking spray
- ½ package thick cut bacon
- 2 tbsp breakfast blend seasoning
- 9 eggs
- 1 cup egg whites
- 3 tbsp milk
- 1 cup spinach, chopped
- 1 cup shredded cheese
Optional garnishes
- 2 tbsp green onion, chopped
- ½ avocado, sliced
- extra bacon
- extra cheese
Instructions
- First, preheat the oven to 350°F.
- Prepare all ingredients prior to cooking for a seamless process. Dice your onion and bell pepper. Chop your spinach. Then, using a vegetable peeler, remove the skin and any blemishes from the sweet potato and grate it. Be careful of your fingers during this process!
- Next, using kitchen shears, cut bacon into small strips, about ¼" thick. Place directly into a cooking pan. Then, heat pan to medium-heat and cover with a lid. Again, be careful of the bacon grease here. It will get everywhere. (That's why we have the lid.) If you have a splatter guard, that would be great to use here as well.
- Cook the bacon for 6-8 minutes or until 90% cooked. Then, drain grease from the pan. Pro Tip: Save a tablespoon or two of the grease to drizzle on top of the casserole. IT'S SO GOOD.
- Keep the bacon in the pan over medium-heat. Then, add in sweet potato, onion, and bell pepper. Sprinkle in 2 tablespoons of breakfast blend seasoning and sauté vegetables until golden. (Don't cook them completely through.) Set aside.
- In a mixing bowl, whisk together eggs, egg whites, milk, and 2 more tablespoons of breakfast blend seasoning and pour into a greased baking dish.
- Add bacon and vegetables into the egg mixture. Then, stir in chopped spinach.
- Lastly, sprinkle shredded cheese on top.
- Bake for 40 minutes. At the 30 minute mark, cover the casserole dish with tin foil to prevent the cheese from burning.
- Remove from the oven and garnish with avocado slices and green onion. Slice into squares, and enjoy!
Nutrition
Notes
Looking for this in MyFitnessPal?
If you’re using MyFitnessPal, search ‘A Paige Of Positivity’ and find Bacon, Potato, and Egg Casserole calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
I’m telling you now, this casserole is for you. Live alone/just cook for yourself? Meal prep this to enjoy all week long. Have a big family to feed? Make this and I promise everyone will love it. Have a crowd coming? You can make this ahead of time and just pop in the oven to warm up when everyone starts complaining they’re hungry.
Versatile AND delicious. Full of plenty of protein and a healthy dose of veggies makes this breakfast so satisfying. You need to make this!!!
How much milk??
3 tablespoons! I just updated the recipe card to reflect that – thank you!
This is sooo yummy. My dad and I made it for east bfasts during the work week and it was wonderful!! So easy to make. The consistency of this dish is perfect too for non-egg lovers (like me) because all the other textures take over!!
Stellar dish for a holiday morning! The bacon flavoring throughout is the most delicious.