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Cheesy Bacon and Roasted Potato Egg Casserole


  • Author: Melissa Griffiths - Bless this Mess
  • Prep Time: 30 min
  • Cook Time: 25 min
  • Total Time: 55 minutes
  • Yield: Serves 6-8 1x

Description

Cheesy Bacon and Roasted Potato Egg Casserole is easy to put together and a perfect one-dish wonder that you can serve for breakfast, brunch, or dinner.


Scale

Ingredients

  • 45 medium potatoes
  • 2 tablespoons olive oil
  • 1/2 packageĀ Wright Brand Naturally Smoked Hickory Bacon (12 ounces)
  • 12 eggs
  • 1 green bell pepper, chopped
  • 6 green onions, minced
  • 1 1/2 cups shredded cheese
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Wash the potatoes. Use a sharp knife to cut them in half length-wise, and then cut each half in half so that you end up with 4 total pieces. Chop the potato wedges into 1/4 inch thick slices – no need to peel the potatoes.
  3. Add the chopped potatoes to a medium bowl and add the olive oil. Toss well. Spread potatoes in a single layer on a rimmed baking sheet.
  4. Bake the potatoes for 20 minutes until the side touching the pan starts to brown and the potatoes are cooked through. Remove from the oven and add a sprinkle of salt.
  5. Arrange Wright Brand bacon on a foil-lined baking sheet (I used two pans to cook the package).
  6. Bake until the bacon starts to crisp (but isn’t too crispy – you’ll be putting it in the oven for a second time). You can bake the potatoes and bacon in the oven at the same time if you have room.
  7. In a medium bowl, add eggs and whisk until well-beaten.
  8. Add the chopped bell pepper and green onion, cheese, and salt and pepper. Whisk to combine well.
  9. Grease a 9×13-inch baking dish or a 12-inch cast iron skillet well.
  10. Add the cooked potatoes in a single layer on the bottom of the pan.
  11. Pour the egg mixture over the potatoes.
  12. Place the cooked bacon on top (you can spell something like I did in the photos, place it in strips, or cut it into chubby pieces and sprinkle it evenly over the top).
  13. Bake for 25-30 minutes until the eggs are puffy, the top starts to brown, and the eggs are set in the center (you don’t want it to jiggle in the middle if you shake the pan a little).
  14. Remove from the oven and let the dish rest for 5 minutes before serving hot.

Notes

  • The thick cut bacon is so good in this recipe! When you leave it on top, it crisps up on a bit in the oven and is so delicious. The full strips on top slice up great for serving.