This Easy Bacon, Potato & Egg Breakfast Casserole Takes Just 5 Minutes To Prep

  • Every time my family gets together for brunch, someone brings a dish like this delicious bacon, potato, and egg breakfast casserole (with cheese, of course)! After always waiting for a family occasion to eat a dish that I enjoyed so much, I realized just how easy it would be to make it myself.


    I’m not sure what the best part is…the 5 minutes of prep work or the fact that I can store it in the fridge and eat it all week long. Simply throw the ingredients in a casserole dish, bake for one hour, and enjoy! If there’s leftovers, cover the dish tightly with foil or place in a food storage container and store in the refrigerator for up to four days. Reheat in the microwave for a quick breakfast the rest of the week!

    Want to make your own bacon, potato, and egg casserole? Follow my recipe below!

    Bacon, Egg and Hashbrown Breakfast Casserole


    Bacon, Egg and Hashbrown Breakfast Casserole

    Bacon, Egg & Potato Breakfast Casserole

    A hot, easy breakfast you can make ahead.

    Prep Time:
    Cook time:
    Servings: 8-10


    • cooked bacon: 4 cups, chopped
    • frozen hash browns: 7 cups (aka, shredded potatoes)
    • shredded cheese: 2 cups (cheddar or a Mexican blend)
    • large eggs: 9
    • milk: ¾ cup
    • salt: ½ tsp
    • cooking spray


    Step 1: Preheat the oven to 350 degrees F and lightly spray a 9 x 13 casserole dish with cooking spray.

    Step 2: Toss the bacon, frozen hash browns, and cheese in the prepared dish and mix lightly to distribute ingredients evenly.

    Step 3: In a large mixing bowl or glass measuring cup, whisk the eggs, milk, and salt until smooth. Pour evenly over the bacon, potato, and cheese mixture and use a spoon to distribute everything as needed, patting the ingredients down to condense them.

    Step 4: Bake for about 1 hour until the edges are lightly brown and the middle does not jiggle.

    Step 5: Cut and serve with a spatula or large spoon.