Breakfast Casserole with Diced Potatoes and Bacon
Nothing says cozy farmhouse like a warm, Breakfast Casserole with Diced Potatoes and Bacon fresh out of the oven. Whether feeding a crowd for brunch or prepping breakfast ahead of time, this easy-from-scratch recipe delivers a big flavor with simple, wholesome ingredients. It’s hearty, satisfying, and the perfect dish for gatherings—just assemble it the night before and bake in the morning! This is the perfect breakfast for Christmas morning, Mother’s Day brunch, or any other special occasion!
This post may contains affiliate links. I earn a small commission from purchases at no extra cost to you. See my full disclosure here.
What you will Love about this Recipe!
- Make-Ahead Friendly – Save time in the morning by prepping everything the night before.
- Simple Ingredients – Nothing fancy, just classic, comforting flavors.
- Feeds a Crowd – Perfect for holidays, brunches, or meal prep.
- Minimal Effort, Big Flavor – Crispy bacon, tender potatoes, and fluffy eggs all in one dish.
- Customizable – Easily swap ingredients to suit your taste (cheese, veggies, or sausage instead of bacon).
Ingredients Needed to Make Breakfast Casserole with Diced Potatoes and Bacon
- 8 eggs (room temperature)
- 1 cup cream or half & half
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder (optional)
- 4 cups potatoes, diced (Russet or Yukon Gold work best)
- 2½ -3 cups marble or cheddar cheese, shredded
- 1 pound bacon, cooked and crumbled
- 1 small onion, finely diced
- ½ cup red pepper, chopped (optional)
- 2 tablespoons melted butter for greasing the dish
- Diced green onions for garnish (optional)
Step-by-Step Guide to Make Breakfast Casserole with Diced Potatoes and Bacon
- Prepare the Ingredients
- Bacon: Cook the bacon in a skillet until crispy, then crumble it and set aside.
- Potatoes: If you’re going fresh, peel and dice your potatoes into small cubes, about 1/2 inch. You can roast them with a drizzle of olive oil, salt, and pepper for added flavor, or skip the oven and cook them in a skillet until golden brown. If you prefer frozen hash browns, thaw and dry them well to prevent your casserole from turning soggy.
- Onions and Peppers: Dice the onions and bell peppers (if using).
- Mix the Egg Mixture
- In a large bowl, whisk together the eggs, cream, salt, pepper, onion powder, and garlic powder until well combined. Add 1½ -2 cups of cheese (reserve one cup for later), bacon pieces, onions and peppers.
- Assemble the Casserole
- Preheat the oven to 375°F (190°C) and grease a casserole dish or 9×13-inch baking dish with melted butter.
- Spread the cooked potatoes evenly in the prepared baking dish.
- Pour the egg mixture over the top, ensuring it covers everything evenly.
- Bake
- Cover with aluminum foil and bake for 25 minutes.
- Remove the foil, sprinkle the remaining cheese evenly over the casserole, and bake for another 10-15 minutes, or until the eggs are set and the cheese is golden brown.
- Serve & Enjoy
- Let the casserole rest for 5-10 minutes before slicing.
Want to spice it up?
Try adding Italian sausage instead of bacon or adding it to the bacon.
Substitutions and Variations
- Cheese Options: Not a cheddar fan? Try mozzarella, Monterey Jack, feta, pepper jack, or Swiss cheese for a tasty twist.
- Meat Options: Swap the bacon with cooked sausage, diced ham, turkey bacon, or crumbled turkey sausage for a different flavor profile.
- Vegetarian Breakfast Casserole: Skip the meat entirely and load up on extra veggies like spinach, mushrooms, zucchini, or tomatoes.
Serving Suggestions for Breakfast Casserole with Potatoes and Bacon
- Classic Farmhouse Style – Serve with toast and fresh fruit.
- Brunch Spread – Pair with fresh orange juice, coffee, and fruit.
- Toppings – Add a dollop of sour cream, hot sauce, or fresh herbs like chives.
How to Store and Reheat
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Wrap portions in plastic wrap and store in a freezer-safe bag for up to 2 months.
- Reheat: Warm in the oven at 350°F for 10-15 minutes or microwave individual portions for 1-2 minutes.
Frequently Asked Questions:
1. Can I make this casserole the night before?
Yes, this makes the best overnight breakfast casserole! Assemble it, cover, and refrigerate overnight. Bake the next morning as directed.
2. Can I use frozen hash browns instead of fresh potatoes?
Absolutely! For a quick hashbrown breakfast casserole dish, use about 4 cups of shredded or cubed hash browns (thawed).
3. What other meats can I use?
Sausage, ham, pork sausage, or even Italian sausages make great substitutes for bacon.
4. Can I make this dairy-free?
Yes! Use a non-dairy milk alternative and skip the cheese (or use a dairy-free version).
5. Can I add vegetables?
Definitely! Try spinach, mushrooms, or tomatoes for extra flavor and nutrition.
This potato, egg, and bacon breakfast casserole is the ultimate make-ahead meal that’s hearty, delicious, and perfect for any gathering. Whether you’re hosting brunch, feeding a hungry family, or meal-prepping for the week, this simple farmhouse-style cheesy potato breakfast casserole will surely be a hit with all family members.
Try it out, and let me know how it turns out! Tag me on Instagram and Facebook @grindinggearsfarmstead with your farmhouse breakfast creations.
Lechyd Da, (means “Cheers to Good Health” in Welsh)
Breakfast Casserole with Diced Potatoes & Bacon
Ingredients
- 8 eggs room temperature
- 1 cup cream or half & half
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder optional
- 4 cups potatoes diced (Russet or Yukon Gold work best)
- 2½ -3 cups marble or cheddar cheese shredded
- 1 pound bacon cooked and crumbled
- 1 small onion finely diced
- ½ cup red pepper chopped (optional)
- 2 tablespoons melted butter for greasing the dish
- Diced green onions for garnish optional
Instructions
Prepare the Ingredients
- Bacon: Cook the bacon in a skillet until crispy, then crumble it and set aside.
- Potatoes: If you’re going fresh, peel and dice your potatoes into small cubes, about 1/2 inch. You can roast them with a drizzle of olive oil, salt, and pepper for added flavor, or skip the oven and cook them in a skillet until golden brown. If you prefer frozen hash browns, thaw and dry them well to prevent your casserole from turning soggy.
- Onions and Peppers: Dice the onions and bell peppers (if using).
Mix the Egg Mixture
- In a large bowl, whisk together the eggs, cream, salt, pepper, onion powder, and garlic powder until well combined. Add 1½ -2 cups of cheese (reserve one cup for later), bacon pieces, onions and peppers.
Assemble the Casserole
- Preheat the oven to 375°F (190°C) and grease a casserole dish or 9×13-inch baking dish with melted butter.
- Spread the cooked potatoes evenly in the prepared baking dish.
- Pour the egg mixture over the top, ensuring it covers everything evenly.
Bake
- Cover with aluminum foil and bake for 25 minutes.
- Remove the foil, sprinkle the remaining cheese evenly over the casserole, and bake for another 10-15 minutes, or until the eggs are set and the cheese is golden brown.
Serve & Enjoy
- Let the casserole rest for 5-10 minutes before slicing.
