40 Casseroles That Put Your 8×8 Pan to Work

40 Casseroles That Put Your 8×8 Pan to Work

Introduction
The moment the casserole emerges from the oven, the kitchen fills with a warm, buttery aroma laced with smoky bacon and melting cheddar. The top is golden-brown and just slightly crisp; beneath, tender cubes of potato cradle a custardy, savory egg mixture that yields with a gentle fork—creamy, fluffy, and richly satisfying. Each bite offers a contrast of textures: a crisp edge, a soft center, and the satisfying chew of bacon and onion. It’s the kind of breakfast that feels like a hug you can serve on a plate.

This Cheesy Bacon Potato Breakfast Casserole is perfect for cozy weekend mornings, casual brunch gatherings, or a make-ahead weekday breakfast that reheats beautifully. It’s also a crowd-pleaser at potlucks and holiday brunch spreads—easy to scale and forgiving to swaps. If you like the same flavor profile in a skillet, you might also enjoy this bacon-potato frittata, which captures the same comforting spirit in a quick pan version.

Dish Snapshot

• Prep Time: 15 minutes
• Cook Time: 40–45 minutes
• Total Time: 1 hour (including brief resting)
• Servings: 8 (2.5" square servings from an 8×8 pan)
• Difficulty Level: Easy — great for beginner cooks

Nutrition Highlights
Estimated per serving (1 of 8). Values are approximate and calculated using standard ingredient data from USDA FoodData Central and checked against guidance from reputable health sources such as the Mayo Clinic. Individual brands and substitutions will change values.

• Calories: ~280 kcal
• Protein: ~16 g
• Carbohydrates: ~14 g
• Fat: ~18 g
• Fiber: ~1 g
• Sodium: ~550–700 mg (varies by bacon and cheese)

Note: These are estimates; if you require precise nutrition for medical reasons, enter your exact brands and amounts into a nutrition calculator or consult a registered dietitian. (Sources consulted: USDA FoodData Central; Mayo Clinic dietary guidance.)

Moments to Savor
This casserole strikes a balance between comforting richness and meal-ready practicality. Make it when:

• You want a warm, nostalgic breakfast that feeds a small group without fuss.
• You need a make-ahead protein-packed option for busy mornings.
• You’re hosting a casual brunch—serve alongside fruit and coffee for a satisfying spread.
• You’re celebrating a chilly holiday morning when fragrant, homey dishes are most welcome.

How to Make 40 Casseroles That Put Your 8×8 Pan to Work
Ingredients

• 2 medium russet potatoes (about 2 cups diced; ~500 g), peeled or scrubbed
• 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 for richer custard)
• 2 cups (about 8 oz / 225 g) shredded sharp cheddar cheese
• 1 tablespoon butter (to grease the pan)
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika (optional, for depth)
• 2 tablespoons chopped chives or green onions (optional, for garnish)

Optional ingredients and substitutions:

• Swap bacon for cooked breakfast sausage or turkey bacon for a leaner option.
• Use Greek yogurt (¾ cup) + ¼ cup milk instead of all milk for tang and protein.
• Use pepper jack or Gruyère in place of cheddar for a different flavor profile.
• Make it dairy-free with a plant-based cheese and unsweetened almond milk (texture will vary).

Step-by-step Instructions

1. Preheat and prep: Preheat oven to 375°F (190°C). Grease an 8×8-inch baking pan with butter (or nonstick spray).
2. Par-cook potatoes: Dice potatoes into ½–¾-inch cubes. Place in a microwave-safe bowl with a tablespoon of water, cover, and microwave on high 4–6 minutes until just tender but not mushy. Alternatively, parboil 5–7 minutes. Drain well.
3. Cook bacon & onion: Cook bacon until crisp, drain on paper towels and crumble. In the same skillet, sauté the chopped onion in a teaspoon of bacon fat (or a little oil) until translucent, 3–4 minutes. Let cool slightly.
4. Build the custard: In a large bowl, whisk eggs, milk, salt, pepper, and smoked paprika until blended.
5. Assemble: Spread the par-cooked potatoes in an even layer in the prepared pan. Scatter sautéed onions, crumbled bacon, and 1½ cups of cheddar evenly over the potatoes. Pour the egg mixture over the top, pressing gently with a spatula to help it settle. Sprinkle the remaining ½ cup cheddar on top.
6. Bake: Bake uncovered for 35–45 minutes, or until the center is set and a knife inserted near the middle comes out clean (the top should be golden). If the top browns too quickly, tent with foil for the last 10–15 minutes.
7. Rest & serve: Let the casserole rest 10 minutes before slicing—this helps it finish setting and makes cleaner portions. Garnish with chives if using.

Practical tips:

• Avoid overcooking the potatoes in step 2—they should hold shape.
• For even cooking, try to dice potatoes uniformly.
• If you like a firmer texture, reduce milk by 2–3 tablespoons.

Best Pairings

• Classic: Serve with buttered toast or crusty sourdough and a side of fresh fruit.
• Light & bright: Pair with a simple arugula salad dressed with lemon vinaigrette to cut richness.
• Brunch spread: Complement with roasted cherry tomatoes and a pot of strong coffee or tea.
• Mediterranean flair: Try alongside baked feta eggs with tomatoes and spinach for a varied brunch table.

Keeping it Fresh

• Room temperature: Do not leave egg-based casseroles at room temperature more than 2 hours (per USDA food safety guidance).
• Refrigeration: Store cooled leftovers in an airtight container for 3–4 days.
• Freezer: Wrap tightly (plastic wrap + foil) or place in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat.
• Reheating: Reheat individual portions in the microwave for 60–90 seconds, or warm whole dish in a 350°F (175°C) oven covered with foil until heated through (about 20–30 minutes depending on size).

Chef’s Advice

• Texture control: For a custardy center, use whole milk or a touch of cream; for a firmer bake, reduce milk slightly or use more eggs.
• Cheese choice: Aged cheddar gives bold flavor; mixing half Gruyère or fontina adds a slightly nutty, melty quality.
• Even browning: If edges brown faster than the center, lower oven temperature by 25°F and bake longer.
• Salt balance: Remember bacon and cheese contribute salt — season the egg mixture conservatively and adjust after baking if needed.

Creative Twists

1. Veggie-forward: Omit bacon and add sautéed mushrooms, bell pepper, and spinach. Use feta or Swiss for a different flavor profile.
2. Mexican-inspired: Swap cheddar for a Mexican cheese blend, add 1 small diced jalapeño, 1 tsp cumin, and top with fresh cilantro and salsa.
3. Low-carb version: Replace diced potatoes with diced cooked cauliflower (par-cook similarly) and use reduced-carb milk alternatives.
4. Make it brunch-party-ready: Layer thinly sliced cooked potatoes (like gratin style) and top with a sprinkle of panko for a crunchy finish.

All Your Questions Answered
Q: Can I assemble this the night before?
A: Yes—assemble, cover tightly, and refrigerate overnight. Add 10–15 minutes to bake time if starting chilled.

Q: What if my casserole is still runny in the center?
A: Return to oven and bake at 350°F (175°C) until a knife comes out mostly clean. If top is browning too much, tent with foil.

Q: Can I make this gluten-free?
A: Absolutely—this recipe is naturally gluten-free as written, provided your bacon and other packaged ingredients don’t contain gluten-based additives.

Q: How do I reduce sodium?
A: Use low-sodium or nitrate-free bacon, lower-sodium cheese, and reduce added salt in the egg mixture.

Conclusion
Give this Cheesy Bacon Potato Breakfast Casserole a try the next time you want something that feels indulgent but is remarkably simple to prepare. It’s a small-pan champion—perfect for families, roommates, or anyone who wants a comforting, make-ahead breakfast. For more inspiration on 8×8 casseroles and how to get the most out of your pan, check out this collection of ideas from 40 Casseroles That Put Your 8×8 Pan to Work | Taste of Home, and if you need to convert baking pan sizes before you bake, this Baking Pan Conversion Chart – Comfortably Domestic is handy to keep bookmarked. If you make it, snap a photo and share your variations—I love seeing how readers make recipes their own.

Cheesy Bacon Potato Breakfast Casserole

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• Author: ollierecipegmail-com
• Total Time: 60 minutes
• Yield: 8 servings 1x
• Diet: None

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Description

A comforting breakfast casserole featuring tender potatoes, smoky bacon, and creamy cheddar, perfect for weekend mornings or casual brunch gatherings.

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Ingredients

Scale 1x2x3x

• 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)

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Instructions

1. Preheat oven to 375°F (190°C) and grease an 8×8-inch baking pan with butter.
2. Dice potatoes into cubes, microwave with water for 4–6 minutes until tender, or parboil for 5–7 minutes. Drain well.
3. Cook bacon until crispy, then sauté chopped onion in bacon fat until translucent, about 3–4 minutes.
4. In a bowl, whisk eggs, milk, salt, pepper, and smoked paprika until blended.
5. Spread par-cooked potatoes in the prepared pan, layer with onions, bacon, and 1½ cups cheddar. Pour the egg mixture on top, pressing gently.
6. Sprinkle remaining cheddar on top and bake for 35–45 minutes until set and golden brown.
7. 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