Cheesy Bacon Breakfast Bake
Start your morning with the ultimate crowd-pleaser: Cheesy Bacon Breakfast Bake! This hearty, flavor-packed breakfast casserole combines crispy bacon, tender golden potatoes, and fluffy eggs, all layered with gooey cheddar cheese and a touch of seasoning for the perfect bite. With just 15 minutes of prep, this dish delivers a satisfying combination of creamy, crispy, and cheesy textures in every forkful. Perfect for family brunches, holiday mornings, or meal prep, this easy breakfast bake bakes to golden perfection in under an hour and is topped with a sprinkle of fresh green onions for a flavorful finish. Whether you're feeding a group or indulging solo, this comforting casserole takes your breakfast game to new heights!
TITAN HAUS
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Recipe Information
Ingredients
- 12 slices bacon
- 4 medium russet potatoes
- 8 large eggs
- 1 cup whole milk
- 2 cups shredded cheddar cheese
- 3 stalks green onions
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 as needed nonstick cooking spray
Instructions
Preheat your oven to 375°F (190°C).
Spray a 9x13-inch baking dish with nonstick cooking spray and set aside.
Peel the russet potatoes and dice them into small, bite-sized cubes.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced potatoes and cook for 5-7 minutes, stirring occasionally, until they are lightly browned. Season with garlic powder, onion powder, salt, and black pepper.
While the potatoes are cooking, cook the bacon in a separate large skillet over medium heat until crispy. Transfer the cooked bacon to a paper towel-lined plate to drain, and chop it into bite-sized pieces once cooled.
In a mixing bowl, whisk together the eggs and whole milk until fully combined.
Layer the cooked potatoes evenly in the bottom of the prepared baking dish. Top with the cooked bacon and 1 1/2 cups of shredded cheddar cheese, spreading them evenly.
Pour the egg and milk mixture over the potato-bacon-cheese layer, ensuring the mixture covers everything evenly.
Sprinkle the remaining 1/2 cup of shredded cheddar cheese on top.
Bake the casserole in the preheated oven for 35-40 minutes, or until the eggs are fully set and the top is golden and bubbly.
Remove the bake from the oven and let it rest for 5 minutes.
Garnish with thinly sliced green onions, then slice into squares and serve warm.
Nutrition Facts
Calories |
501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 889 mg | 39% | |
| Total Carbohydrate | 29.9 g | 11% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 3.8 g | ||
| Protein | 27.6 g | 55% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 380 mg | 29% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 852 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
