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Bacon, Potato, and Egg Casserole Recipe

5 from 1 vote
Prep10 mins
Cook40 mins
Total50 mins
Servings6 people
Breakfast casseroles hold a special place in my heart. This Bacon, Potato, and 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!
Author: Courtney Paige


  • Cooking pan with a lid
  • Cutting Board
  • Knife
  • Measuring cups and spoons
  • 9x13 baking dish
  • Mixing Bowl
  • cheese grater
  • Kitchen shears
  • Vegetable peeler
  • Whisk
  • Tin foil


  • 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


  • 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. However, you can save a tablespoon or 2 for the casserole if you'd like.
  • 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.
  • Pour bacon and vegetables into egg mixture. Then, whisk in chopped spinach.
  • Spray a 9x13 casserole dish with cooking spray. Pour egg and vegetable mixture into the dish.
  • Lastly, sprinkle shredded cheese on top. You can also season with salt and pepper here.
  • 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, slice into squares, and enjoy!


Be careful of your fingers while chopping veggies and grating the potatoes!
Nothing complements an egg breakfast like a nice drizzle of ketchup. You could also use special sauce, ranch, bleu cheese...use what you like!
Store in the refrigerator for up to 3 days. You can wrap the dish you cooked the casserole in or transfer slices to a different container.
Do 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.