Warm, cheesy, and full of flavor, this Bacon, Egg and Cheese Potato Bake is comfort food at its best. Crispy bacon, gooey cheddar cheese, scrambled eggs and tender potatoes come together in a dish that’s easy enough for busy mornings, but hearty enough for breakfast at dinner. Perfect as a side or a main, it’s the kind of recipe that disappears fast at the dinner table.
There’s something about a hearty breakfast that makes the whole day feel easier especially on mornings when there doesn’t seem to be enough coffee in the work. For days like that, I turn to one of two casseroles for breakfast. Either my bacon, egg and cheese casserole or this bacon, egg, cheese and potato bake.
Both breakfast casseroles are easy to make and taste great, but this one is the kind of meal that pulls together everyone’s favorite breakfast foods; bacon, eggs, cheese and of course, soft and fluffy potatoes.
The backbone of this breakfast bake is, of course, the potatoes. They help to hold things together in the baking pan while taking on the flavors of the bacon and cheese. Scrambled eggs help to hold everything together and the sausage adds a spiced flavor that you just can’t get without it. It’s a very fast way to make a filling breakfast for your family at home without compromising on taste or nutrition.
One of my favorite things about this dish is just how easy it is to customize it. If I have peppers, onions, or spinach that need to be used up, I’ll toss them in. Cheese can be swapped depending on what’s in the fridge. Sharp cheddar gives it a classic flavor, but mozzarella, Swiss, or pepper jack can all be used as well for a different flavor. Pepper jack is especially good if you ask me.
How to Store Bacon, Egg, and Cheese Potato Bake
Not that I expect you to have leftovers, but if you do, they will keep in the fridge for 3-4 days. Allow the casserole to cool completely before you put it in the fridge. Once it’s cooled, store it in an airtight food storage container. It’s perfect for portioning out into single servings.
Can You Freeze Bacon, Egg, and Cheese Potato Bake?
Yes! This bacon breakfast casserole freezes very well! Just like with the fridge, allow it to cool completely. Cut into portions and wrap each one with plastic wrap. Wrap each portion with foil and add them to a freezer bag or other food storage container.
Freeze solid and eat within 2-3 months. When thawing, thaw in the refrigerator and follow the reheating instructions below.
How to Reheat
While you can reheat this in the microwave, it’s always best to use the oven if you have time. Just pop it in covered and slowly reheat at 350°F until its heated through. If you do need to use the microwave, cover it with a damp paper towel so that the eggs don’t dry out too much.
So, what do you think? Will you give this a try soon? If you’re on the fence, you should make it! You’ll see for yourself just how tasty it really is!
Bacon, Egg and Cheese Potato Bake
Equipment
Ingredients
- 4 C. New Potatoes Chopped into large pieces, cooked
- ½ lb. mild or spicy sausage
- 4 eggs
- ½ C. cheddar cheese
- 2 Tbsp. whipping cream or use our heavy cream substitute recipe
- Garlic to taste
- Onion Powder to taste
- thyme to taste
- Salt and Pepper to taste
- 5 slices Bacon Chopped roughly, Cooked Crispy
- Green bell pepper optional
Instructions
- Preheat your oven to 350° F and line a baking dish with greased parchment paper.
- Add cooked and roughly chopped potatoes in a single layer.
- Crumble and break apart your sausage. Spread in a thin layer across the potatoes.
- Add the eggs to a small mixing bowl then add the whipping cream and garlic, onion, thyme, salt and pepper. Beat well then pour over your entire casserole.
- Top with the shredded cheese. If you’re adding peppers or bacon, add them on top of the cheese.
- Bake at 350° F for 25-30 minutes depending on the temperature of your oven. It is done when the sausage is cooked, eggs are set and cheese is bubbly.
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