Easy Potato and Bacon Breakfast Casserole

So I’ve been a mother for 6 years and 4 months now and I’ve never had breakfast in bed. As time goes on, I’m pretty okay with that–I love, love, love my husband, but most of you know about my egg aversion issues (by the way, after Sara posted her egg-blowing tutorial, my brain recovered a horrible repressed memory from a 4-H activity  when I was 10 and I blew out an egg for the first time and then promptly lost my lunch) and breakfast in bed usually involves eggs and eggs really aren’t his forte.

But for all you ladies who would love breakfast in bed, I think you should email this post to your significant others. Or create an anonymous email address to send the link to plant the idea in their brains. And maybe the anonymous email should include that this recipe needs to be assembled the night before, so you would also need a People magazine, a pedicure, and dinner alone on Saturday night while he whips this together. Just sayin’.

This recipe is beyond easy. Minimal chopping. Pre-cut potatoes. Incredibly delicious (seriously, when our family ate this for the first time, my pickiest eater, who is also a potato-hater, yelled, “THIS IS AWESOME!”) and, like I said, can be made the night before and then popped into the oven in the morning.

You’ll need Southern/country-style hash brown potatoes (the cubes, not the shreds), eggs, milk, bacon, green onions, pepper jack cheese (I promise, this doesn’t come out too spicy), cheddar cheese, and a little salt and pepper to taste.

Cook the bacon. All of it. The whole package. This is how you know things can’t go wrong. You can either cook it in the oven or on the stove top; the oven is my favorite way to cook bacon, but you’re going to be using the bacon drippings a little later, so if you’d rather just do it all in one pan, that’s up to you.

While the bacon is cooking, place the potatoes in a 9×13″ or a deep-dish 9″ pie plate. Mix together the cheeses and sprinkle those on top of the potatoes. When the bacon is done, place it on a paper towel to drain and reserve about 2 tablespoons of the drippings.  Cook the chopped green onions in the drippings over medium heat for 2-3 minutes or until they’re tender and fragrant. Spread them on top of the cheese mixture.

Crumble the bacon and sprinkle that on top of the green onions. Um, in case you guys ever doubted, I love bacon so much.

Look at it?! How could you not love it? Carly, you know I’m talking to you.

Whisk together the eggs, milk, and a little salt and pepper. If things are going to get tricky, this is where because you don’t really know how salty the bacon and cheese are and you can’t taste the mixture. But I think about 1/2 teaspoon of kosher salt is probably good (you can always add more later) and about 10 turns of freshly ground black pepper.

Whisking constantly, pour the egg/milk mixture all over the potatoes and bacon.

Cover it up and refrigerate it overnight (or, if you’re making breakfast for dinner, do this first thing in the morning and then it will be ready by dinner time).

When you’re ready to bake it, preheat the oven to 350. Bake it up, uncovered, for 40-45 minutes or until the cheese is bubbly but not burned. Remove from the oven and let it stand for about 15 minutes (if you cut into it sooner, it will be a little runny and icky looking). Serve with fresh fruit, orange juice, a jelly jar full of flowers from the yard, and lots of hugs and kisses. Serves 6-8.

 

Boise Fans! Sara will be doing book signings in your area this week!
Deseret Book on Eagle Road (see map here).  This Friday, 5-7 pm
This Saturday (5/7), Nampa Costco, 12  noon – 1:30pm

168 comments

  1. YUMMY!!!! Can this be done with real potatoes cut into chunks and not the frozen kind? The frozen chunks are really hard to find in a one store town!!

    1. Karalee–I’m sure you could, you might just need to partially cook them first (either parboil or underbake them). I think if you tried doing raw potatoes, they’d take too long.

    2. I’ve done similar dishes with broken up frozen french fries (couldn’t find the diced at the store) if the potatoes are still frozen it just takes a little longer in the oven, but its better if you give them a chance to thaw for a day in the fridge first.

  2. I am so excited! I have been so hungry for a breakfast casserole but am trying to stay away from bread. This is perfect!! Thank you SO much!

  3. Yum! We love breakfast food for dinner so I will be adding this to my menu for this upcoming week. Thanks, you ladies are great!

  4. I think I will be taking your advice and emailing this to the hubs! I LOVE breakfast casseroles and this looks right up my alley. I love eggs and pretty much any combination of eggs, cheese, breakfast meat and potatoes. 🙂

  5. I’m totally making this for myself…with sausage. Haha. Sorry, not a bacon lover here either. But everything else in it makes me want to drool!

    I’m guess that’s the reason why my potato dishes always turn out with a funny consistancy, I never thaw the potatoes first…good to know!

    Happy Mother’s Day Kate & Sara! Thanks for making the cooking lives of even us non-mom’s tastier!

  6. Ok this looks like a keeper~ Has anyone tried this with sausage? I’ve got a killer wheat sausage recipe and would love to try it with this. Bacon will be totally wonderful, just trying to find different ways to sneak wheat into my family’s diet.

  7. This looks so good! Just a quick question: Will the potatoes thaw while preparing the other ingredients and while waiting in the refrigerator before baking? Or should I thaw them before I start preparation?

    Also, do you know how to make the cute little degrees symbol after your temperature settings (i.e., 350º)? Alt 167. That’s it. Just thought I’d share.

    1. Missy–AWESOME!! Thanks so much for the info! 🙂

      As far as the potatoes go, they probably won’t thaw in time–I’d stick them in the fridge a day or two before you plan on making this (or gasp, leave them on the counter for a few hours).

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