Start your day with something warm, hearty, and incredibly satisfying. If you are anything like me, you know that the “What’s for dinner?” panic is real, but let’s not forget the morning rush. Whether it is a slow weekend brunch or a meal-prep savior for the week ahead, this recipe is going to become your new best friend.
This smoked beef bacon breakfast casserole with potatoes is the definition of stress-free cooking. It comes together in just about 1 hour and 5 minutes, filling your kitchen with the most comforting aroma. It is simple, approachable, and helps you get a wholesome meal on the table without the overwhelm. Let’s make mornings easier and delicious together!
Why You’ll Love This Foolproof Breakfast Casserole with Potatoes
I know how intimidating it can be to try a new recipe when you are tired or busy. That is why I love this dish—it is designed to make you feel like a pro in the kitchen.
- It’s Truly “Dump-and-Bake” Easy: Once you crisp up that delicious smoked beef bacon and soften the veggies, you essentially just mix everything in a bowl and pour it into a dish. It is straightforward and forgiving for beginners.
- The Smoked Beef Bacon Twist: Most recipes use standard pork bacon or sausage. Using smoked beef bacon gives this casserole a deep, savory richness that pairs perfectly with the fluffy eggs and potatoes.
- Make-Ahead Magic: You can assemble this the night before. This means you can wake up, pop it in the oven, and sip your coffee while breakfast cooks itself.
- Versatile and Forgiving: Don’t have red pepper? That’s okay. Want it cheesier? Go for it. This recipe is a sturdy base that welcomes your personal touch.
The Ultimate Guide to Perfect Potatoes in Your Breakfast Casserole
Potatoes are the heart of this dish, providing that comforting texture we all crave. For another delicious way to enjoy perfectly cooked breakfast potatoes, check out our skillet recipe. Getting them right is the key to avoiding a soggy casserole. Here is how I handle them to ensure success every time.
Using Frozen Diced Potatoes (Our Recipe’s Method)
I specifically use frozen diced potatoes for this recipe because they are a huge time-saver. You do not have to peel, chop, or par-boil them. The beauty of frozen potatoes is that they are pre-processed to cook through evenly in the oven. You don’t even have to thaw or cook the potatoes before mixing them in! It removes a massive step from the prep work, making this recipe much faster for busy schedules.
Options for Fresh Diced Potatoes
If you prefer using fresh potatoes, I applaud you! However, raw potatoes take much longer to cook than eggs. To avoid crunchy potatoes in your soft casserole, I recommend par-boiling diced fresh potatoes for about 5-7 minutes or roasting them until they are just tender before adding them to the egg mixture. This ensures every bite is perfectly soft.
Tips for Using Hash Browns
You can absolutely swap diced potatoes for frozen shredded hash browns if that is what you have in the freezer. The most important tip here is moisture. If your hash browns are thawed, squeeze them in a clean kitchen towel to remove excess water. If you use them frozen, just be aware they might release a bit more liquid, so ensure your oven is fully up to temperature to help that moisture evaporate.
Ingredients for Your Hearty Breakfast Casserole with Potatoes
Here is exactly what you will need to gather. I like to get everything out on the counter before I start so I’m not scrambling for ingredients later.
- 1 lb smoked beef 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 (you don’t have to thaw or cook the potatoes)
- 2 cups shredded cheddar cheese (divided)
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 green onions (chopped)
How to Make the Best Breakfast Casserole with Potatoes
Cooking doesn’t have to be complicated to be comforting. Follow these steps, and you will have a beautiful meal ready in no time.
- Heat the oven to 350°F. Grease a 9×13 baking dish with nonstick cooking spray and set aside.
- In a large skillet, cook smoked beef bacon over medium heat, stirring occasionally. Cook until it is a nice crispy brown. Remove smoked beef bacon with a slotted spoon and place on a paper towel lined plate. Roughly chop the smoked beef bacon and set aside.
- Add the onion and red pepper to the skillet and cook over medium heat until tender. Add the garlic and cook for 2 minutes. Set aside.
- In a large bowl, beat the eggs and whisk in the milk. Stir in the cooked vegetables, potatoes, and 1 cup of the shredded cheese. Set 3/4 cup of smoked beef bacon aside and stir in the rest. Season with salt and pepper.
- Pour the mixture into the prepared baking dish and top remaining cheese and green onions. Bake for 20 minutes so the eggs start to set up. Carefully add the remaining smoked beef bacon to the top of the casserole. Bake for an additional 20 to 30 minutes or until the eggs are firm and the top is slightly golden brown. Let stand for 10 minutes. Cut into squares and serve warm.
Note: This casserole can be made in advance. Pour the mixture in the pan and refrigerate for up to 24 hours. Bake when ready to eat. You can also reheat the casserole.
Customizing Your Breakfast Casserole: Protein Power-Ups & Flavor Boosters
One of the things I love about cooking is making a recipe my own. Once you are comfortable with the base recipe, feel free to swap things out based on what is in your fridge. If you’re searching for more hearty meal ideas beyond breakfast, explore our dinner recipes.
Protein Swaps and Additions
If you want to try something other than smoked beef bacon, here are some great options. Just remember to cook your proteins before adding them to the egg mixture.
| Protein Option | Preparation Notes |
|---|---|
| Pork Sausage | Cook and crumble thoroughly. |
| Turkey Sausage | Cook and crumble thoroughly for a leaner option. |
| Diced Ham | Can be added directly, or lightly browned for extra flavor. |
| Vegetarian Sausage | Cook according to package directions. |
| Sautéed Mushrooms | Cook until softened and moisture is released. |
| Black Beans | Rinsed and drained, add towards the end of mixing. |
Veggie Variations
Adding more vegetables is a great way to boost nutrition. The key is removing moisture so the casserole doesn’t get watery.
| Vegetable Option | Preparation Notes |
|---|---|
| Spinach | Sauté until wilted, squeeze out excess water. |
| Kale | Remove stems, chop, and sauté until tender. |
| Zucchini | Dice and sauté to remove moisture. |
| Jalapeños | Minced, remove seeds for less heat. |
Cheese & Seasoning Enhancements
Cheddar is classic, but I love experimenting with Pepper Jack for a little kick or Monterey Jack for melt-in-your-mouth creaminess. For spices, a pinch of smoked paprika highlights the bacon flavor beautifully. If you like heat, a dash of cayenne or hot sauce in the egg mixture works wonders.
Make-Ahead Magic: Prepare Your Breakfast Casserole Ahead of Time
I know how hectic mornings can be. As mentioned in the recipe notes, you can easily turn this into an overnight breakfast casserole. Simply follow the instructions up to the point of pouring the mixture into the baking dish. Cover it tightly with plastic wrap or foil and refrigerate it for up to 24 hours.
When you are ready to eat, take the dish out of the fridge while the oven preheats to take the chill off. You might need to add just a few extra minutes to the baking time since you are starting with cold ingredients. This allows the flavors to meld together beautifully overnight!
Storing and Reheating Leftovers
If you are meal prepping, this casserole stores wonderfully. Keep any leftovers in an airtight container in the refrigerator for up to 3-4 days.
For reheating, I recommend microwaving individual squares for 60-90 seconds until warm. If you want to rejuvenate the crispy edges, you can reheat slices in the air fryer for a few minutes or in the oven at 350°F until heated through. This keeps the texture from getting rubbery.
Troubleshooting Your Breakfast Casserole
Cooking is a journey, and sometimes things don’t go perfectly according to plan. That is okay! Here are some common issues and how to fix them.
How to prevent a watery breakfast casserole?
Watery casseroles usually happen when vegetables release too much liquid during baking. Make sure you sauté your onions and peppers until tender as instructed; this evaporates their natural water. Also, simply mixing the ingredients well ensures the egg binds everything together properly.
How to avoid rubbery eggs?
Rubbery eggs are typically a sign of overcooking. Keep an eye on your oven during that final 20-30 minute window. When the center is firm and no longer jiggles, it is done. The 10-minute resting period is also crucial—it finishes the cooking process gently using residual heat.
What if my potatoes are undercooked or mushy?
If you use the frozen diced potatoes called for in the recipe, you shouldn’t have this issue. However, if you swapped for large chunks of fresh potato, they might be undercooked. Stick to small dice sizes or the frozen variety to match the egg cooking time perfectly.
Serving Suggestions for Your Delicious Breakfast Casserole
This casserole is a complete meal on its own, but I love adding a few fresh sides to brighten up the plate.
- Fresh Fruit: A bowl of berries or melon slices cuts through the richness of the cheese and bacon. If you’re looking for another vibrant and easy breakfast option, consider a lemon chia seed pudding.
- Condiments: Put a bottle of hot sauce or salsa on the table for those who like a kick.
- Avocado: Sliced creamy avocado is a perfect topper.
- Greens: A simple green salad with a vinaigrette makes this appropriate for a light dinner, too!
Frequently Asked Questions (FAQ)
Can I use sweet potatoes in this recipe?
Absolutely! Sweet potatoes add a lovely sweetness that contrasts well with the savory smoked beef bacon. Just make sure to dice them small or use frozen diced sweet potatoes so they cook through in time.
What if I don’t have milk? Can I use cream or water?
Yes, you can. Heavy cream or half-and-half will make the casserole richer and creamier. If you are in a pinch, water helps fluff the eggs, though you will lose a bit of that creamy richness. Non-dairy milks like almond or oat milk work fine too, provided they are unsweetened.
Can I make individual servings (e.g., in muffin tins)?
You sure can! This is a great idea for grab-and-go breakfasts. Grease a muffin tin and pour the mixture in. You will need to drastically reduce the baking time—check them after about 20-25 minutes.
Conclusion
I hope this Smoked Beef Bacon Breakfast Casserole brings a little bit of ease and a lot of comfort to your kitchen. It is one of those recipes that proves cooking doesn’t have to be perfect or complicated to be absolutely delicious. Whether you are feeding a hungry family or setting yourself up for a successful week, you’ve got this.
I would love to hear how it turned out for you! Leave a comment below with your favorite variations or protein swaps. And if you snap a photo, share it on social media and tag me—I love seeing your kitchen wins. Don’t forget to sign up for my email list for more simple, comforting recipes delivered right to your inbox. Happy cooking!
Breakfast Casserole with Potatoes
Ingredients
Equipment
Method
- Preheat the oven to 350°F and grease a 9x13 baking dish with nonstick cooking spray.
- Cook the smoked beef bacon in a large skillet over medium heat until crispy, then remove it with a slotted spoon, roughly chop it, and set it aside.
- Add the diced onion and red pepper to the same skillet, cooking until tender, then stir in the minced garlic for 2 minutes before setting the vegetables aside.
- In a large bowl, whisk together the eggs and milk, then mix in the cooked vegetables, potatoes, 1 cup of shredded cheddar cheese, most of the chopped bacon, salt, and black pepper.
- Pour the mixture into the prepared baking dish, top with the remaining cheese and green onions, and bake for 20 minutes; then carefully add the reserved bacon and bake for an additional 20 to 30 minutes until the eggs are firm and the top is slightly golden brown. Let the casserole stand for 10 minutes before cutting into squares and serving warm.
