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Bacon, Potato, and Egg Casserole

Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Course: Breakfast
Cuisine: American
Servings: 4 -6
Author: Pam - For the Love of Cooking


  • 6 slices of lean bacon cut into bits
  • 1/2 sweet yellow onion diced
  • 1 cup mushrooms sliced
  • 1/2 cup baby spinach chopped
  • 2 cloves garlic minced
  • 6 large eggs
  • 1/2 cup milk
  • cups frozen diced potatoes O'Brian you don’t have to thaw or cook the potatoes
  • 1 cup sharp cheddar cheese shredded, divided
  • Sea salt and freshly cracked pepper to taste
  • 2 green onions chopped


  • Heat the oven to 350 degrees. Coat an 8x8 baking dish with cooking spray.
  • In a large skillet, cook bacon pieces over medium heat, stirring occasionally, until slightly crisp. Remove bacon pieces with a slotted spoon and place on a paper towel lined plate to drain.
  • Remove all but 1-2 teaspoons of bacon grease from the skillet.
  • Add the onion to the skillet and cook over medium heat until tender, about 3 minutes.
  • Add the mushrooms and cook until golden, about 4 minutes.
  • Add the spinach and minced garlic then cook for 1 minute, stirring constantly.
  • Remove from the heat and set aside to cool slightly.
  • In a large bowl, whisk the eggs together with the milk.
  • Stir in the cooled cooked vegetables, frozen potatoes, and most of the shredded cheese.
  • Add all but a small handful of bacon to the mixture and stir until well combined.
  • Season with sea salt and freshly cracked pepper, to taste.
  • Pour the mixture into the prepared baking dish and top with the remaining cheese.
  • Place into the oven and bake for 30 minutes so the eggs start to set up.
  • Carefully add the remaining bacon to the top of the casserole.
  • Bake for an additional 10-15 minutes, or until the eggs are firm and the top is slightly golden brown.
  • Let stand for 10 minutes before cutting and serving with green onions on top, if desired. Enjoy.