Which meal of the the day is your favorite? Mine has always been breakfast. Growing up in a family with 6 kids, mom had her hands full! She usually made eggs or cereal for breakfast during the week, but on the weekend, she went all out!
When Saturday or Sunday came around, she would make cinnamon rolls from scratch, hash browns, fried and scrambled eggs and pancakes or waffles. We would be so stuffed, we usually skipped lunch and hardly had room for dinner. Looking back, I am pretty sure that was her plan all along! Cook one big meal and save yourself from cooking the other two!
I love to cook for my kids, but we don’t have the time to cook the big breakfasts mom made. Instead, I toss everything into one casserole! One of our favorites is my Cheese, Bacon and Potato Breakfast Casserole recipe.
This is such an easy recipe and it is super cheap too! I also love that we can change it up so we don’t get bored with the same casserole every stinking time. Some weekends I will add some sweet peppers and spinach instead of the bacon. I love this vegetarian option. You can also substitute sweet potatoes for the baking potatoes. The kids love both options equally.
One more big bonus to this recipe is that it serves as an overnight breakfast casserole as well! Just mix everything up the night before and then pop in the oven in the morning to bake!
Cheese, Bacon and Potato Breakfast Casserole Recipe
3-4 large baking potatoes, peeled, rinsed and cut into small cubes
1 small onion, diced
1 tablespoon of garlic, diced
1/2 cup cooked bacon, chopped
2 cups shredded cheese of your choice
1 dozen eggs
1/8 cup milk
2 tablespoons olive oil
salt and pepper to taste
sour cream for topping
Preheat oven to 400.
In a medium sauce pan, heat up olive oil. Cook onion for 2 minutes. Add garlic and cook for one additional minute. Set aside.
In a large bowl, add eggs and milk. Whisk until well combined. Add potatoes, bacon, and one cup of cheese.Mix well.
In a 9×13 well greased pan, pour potato mixture. Add salt and pepper to taste. Bake for 35-40 minutes, or until potatoes are fork tender.
Add remaining cheese and return to oven for five additional minutes. Allow to rest 5 minutes before serving.
Drizzle with sour cream when serving if desired.
If you love to go camping like we do, this is also a great recipe for your next outdoor adventure. This is a dish you can actually make ahead of time. When you cut the potatoes, be sure to keep them in an air-tight container filled with cold water. This will keep them from turning black. Separately, add the other ingredients in a Ziploc bag. When you get to the campsite, just drain the water from the potatoes, grease your cast iron skillet and add your egg mixture. Cover with your cast iron lid and add some hot coals to the top. This will help it cook more evenly. Cook for 35 minutes.
- 3-4 large baking potatoes, peeled, rinsed and cut into small cubes
- 1 small onion, diced
- 1 tablespoon of garlic, diced
- 1/2 cup cooked bacon, chopped
- 2 cups shredded cheese of your choice
- 1 dozen eggs
- 1/8 cup milk
- 2 tablespoons olive oil
- salt and pepper to taste
- Preheat oven to 400.
- In a medium sauce pan, heat up olive oil. Cook onion for 2 minutes. Add garlic and cook for one additional minute. Set aside.
- In a large bowl, add eggs and milk. Whisk until well combined. Add potatoes, bacon, and one cup of cheese.Mix well.
- In a 9x13 well greased pan, pour potato mixture. Add salt and pepper to taste. Bake for 35-40 minutes, or until potatoes are fork tender.
- Add remaining cheese and return to oven for five additional minutes. Allow to rest 5 minutes before serving.
Amount Per Serving: Calories: 463Total Fat: 25gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 321mgSodium: 584mgCarbohydrates: 35gFiber: 3gSugar: 3gProtein: 25g
What is your favorite breakfast casserole?