Bacon, Egg and Cheese Breakfast Casserole

By Alison Roman

Bacon, Egg and Cheese Breakfast Casserole
Romulo Yanes for The New York Times. Food Stylist: Vivian Lui.
Total Time
55 minutes
Rating
4(1,501)
Comments
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Falling somewhere between a frittata and a tortilla española, this breakfast casserole has everything you love about a classic bacon, egg and cheese sandwich: smoky bacon, perfectly set eggs, sharp Cheddar and, if you want (and you definitely do), tangy hot sauce. Thinly sliced potatoes are added for structure and heft, and cooking them will be the most time-consuming part of this whole dish. The great news is that it’s as delicious (if not more so) the next day, rewarmed or not. If you like, you can bake the casserole the night before and refrigerate, covered, when cool. To reheat, cover with foil and place in a 325-degree oven until warmed through, 25 to 30 minutes.

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Ingredients

Yield:6 servings
  • ½pound thick-cut bacon, cut into 1-inch pieces
  • ¼cup olive oil
  • 1½pounds russet or Yukon Gold potatoes, unpeeled, sliced ¼-inch thick or cut into ½-inch pieces
  • 1large yellow onion, thinly sliced into rings
  • Kosher salt and freshly ground pepper
  • 10large eggs
  • 6ounces shredded sharp Cheddar or Monterey Jack
  • Hot sauce (optional) 
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

563 calories; 41 grams fat; 14 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 5 grams polyunsaturated fat; 24 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 25 grams protein; 692 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 350 degrees. Cook bacon in a 12-inch skillet over medium-high heat until crisp and the fat has rendered out, 8 to 10 minutes. Using a slotted spoon, remove from skillet, leaving fat behind.

  2. Step 2

    Add olive oil, potatoes and onion slices to the skillet. Season with salt and pepper and cook, stirring occasionally until the potatoes are tender and start to brown, and the onions are golden brown, 20 to 25 minutes. Return bacon to skillet and stir to combine so that everything is distributed evenly.

  3. Step 3

    In a large bowl, whisk eggs together and season with salt and pepper. Add cheese and whisk to blend. Transfer potato mixture to a 1½- to 2-quart baking dish (any shape will work) and pour egg mixture over. Place in oven and bake until eggs are puffed around the edges and just set in the center, 15 to 20 minutes.

  4. Step 4

    Remove from heat and let cool slightly before eating. Serve with hot sauce if you like.

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Ratings

4 out of 5
1,501 user ratings
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Comments

Jane

I have made a variation of this recipe, but use frozen hash browns. No need to cook them first, jus add the frozen hash browns to the egg mixture and bake!

Susan Brooking

Made half the recipe. Used a 9" pottery pie dish. Cooked bacon, onions & potatoes the day before, put in pie dish. Refrigerated. Also mixed egg & cheese - refrigerated. Morning of serving - put pie dish in oven as oven preheated to warm dish, bacon, onion, potato mixture, removed stirred in eggs/cheese, back into oven for 20 minutes. Perfect, no hassle breakfast & delicious. Believe next time will add 6 eggs for the half recipe.

Mike Michaud

This was very, very good and thanks to the readers' suggestions I improved it. Added garlic, three cloves diced, near the end of the middle cooking process. Added chives to cheese/eggs mixture. Added paprika to onion/potato mixture. The concern was about flavor, which a few readers noted the final result lacked. Mine did not lack flavor. But I will add that the hot sauce definitely finishes this recipe. Just a few shots just before you begin to eat. You won't be sorry.

dragonflyfarm

For those not adding the olive oil in step 2, you are probably not using a cast iron skillet...without it, in cast iron the potatoes stick (yes, my skillet is very well seasoned, and I did not let it get too hot)

Zach

Too many potatoes. The potato to egg/bacon ratio is too high. I suggest cutting your potato portion in half. The casserole came out dry and overcooked because of how dense the potato hash was. Taste is excellent.

Mollyo

I've made a lot of breakfast casseroles at 350 degrees and I was skeptical this would be done in 15-20 minutes -- and I was right. It took about 40-45 minutes, then the eggs were set and it was nicely browned on top. I did add a few tablespoons of milk to the eggs so they would cook up fluffier. The potato mixture on the bottom was very tasty -- I added some sliced peppers I had on hand. Be sure to season well and early. My hubs and I really enjoyed it when it was all done.

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