Bacon Potato and Egg Casserole: Easy Turkey Bacon Delight for Everyone
A delicious and easy-to-make Bacon, Potato, and Egg Casserole perfect for any meal.
Equipment
- Large Skillet
- Large Bowl
- 9×13 baking dish
Ingredients
Bacon and Vegetables
- 1 lb bacon cut into ½-inch strips
- 1 yellow onion diced
- 1 red bell pepper seeds removed and diced
- 3 cloves garlic minced
- 12 large eggs
- 1 cup milk
- 3 cups frozen diced potatoes you don’t have to thaw or cook the potatoes
- 2 cups shredded cheddar cheese divided
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 green onions chopped
Instructions
Preparation
- Heat the oven to 350°F. Grease a 9×13 baking dish with nonstick cooking spray and set aside.
- In a large skillet, cook bacon over medium heat, stirring occasionally. Cook until it is a nice crispy brown. Remove bacon with a slotted spoon and place on a paper towel lined plate. Roughly chop the bacon and set aside.
- Add the onion and red pepper to the skillet and cook over medium heat until tender. Add the garlic and cook for 2 minutes. Set aside.
- In a large bowl, beat the eggs and whisk in the milk. Stir in the cooked vegetables, potatoes, and 1 cup of the shredded cheese. Set ¾ cup of bacon aside and stir in the rest. Season with salt and pepper.
- Pour the mixture into the prepared baking dish and top with the remaining cheese and green onions.
Nutrition
Serving: 1sliceCalories: 252kcalCarbohydrates: 15gProtein: 14gFat: 14gSaturated Fat: 7gCholesterol: 224mgSodium: 604mgPotassium: 362mgFiber: 1gSugar: 2gVitamin A: 950IUVitamin C: 21.9mg
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