Description
A comforting breakfast casserole featuring tender potatoes, smoky bacon, and creamy cheddar, perfect for weekend mornings or casual brunch gatherings.
Ingredients
Scale
- 2 medium russet potatoes, peeled and diced (~500 g)
- 6 slices bacon, cooked and crumbled
- 1 small yellow onion, finely chopped
- 6 large eggs
- 1 cup whole milk (or ¾ cup milk + ¼ cup cream)
- 2 cups shredded sharp cheddar cheese (about 8 oz / 225 g)
- 1 tablespoon butter (to grease the pan)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (optional)
- 2 tablespoons chopped chives or green onions (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C) and grease an 8×8-inch baking pan with butter.
- Dice potatoes into cubes, microwave with water for 4–6 minutes until tender, or parboil for 5–7 minutes. Drain well.
- Cook bacon until crispy, then sauté chopped onion in bacon fat until translucent, about 3–4 minutes.
- In a bowl, whisk eggs, milk, salt, pepper, and smoked paprika until blended.
- Spread par-cooked potatoes in the prepared pan, layer with onions, bacon, and 1½ cups cheddar. Pour the egg mixture on top, pressing gently.
- Sprinkle remaining cheddar on top and bake for 35–45 minutes until set and golden brown.
- Let rest for 10 minutes before slicing and garnish with chives if desired.
Notes
Avoid overcooking potatoes; they should hold their shape for better texture. For a firmer casserole, reduce milk by 2–3 tablespoons.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 625mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 320mg