Breakfast Casserole

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Breakfast Casserole made with eggs, bacon, shredded potatoes, and cheese is the PERFECT make-ahead breakfast for busy mornings or holidays!

During the holidays we love going overboard for breakfast with delicious Breakfast Casserole Recipes and sweet treats like Easy Cinnamon Rolls (in 1 Hour!).

Breakfast Casserole


Breakfast Casserole is a go-to on the holidays because it’s really EASY and stress free to throw together for breakfast or brunch. You can prepare it ahead of time and just pull it out of the refrigerator when you’re ready to bake. We use bacon in this casserole recipe, but you can use any of the usual breakfast meat options like sausage or ham if that’s what you have.

This is typically a breakfast recipe (or brunch), but we’re not above serving this for dinner on a semi-regular basis. It’s crowd-pleasing and easy to make during busy weeknights. We prefer the texture of the shredded hash browns, but diced hash browns will work, too.

If you’re serving this casserole for a crowd, serve it with a batch of Buttermilk Biscuits on the side. Eggs and biscuits make the perfect breakfast combo, and it also gives people more variety to choose from at the table.


This is a great recipe for making breakfast in the slow cooker, but only use the low setting to avoid overcooking the eggs. Make an overnight breakfast casserole by setting the slow cooker before you go to sleep and waking up to breakfast!

  • Coat the slow cooker bowl lightly with cooking spray or butter (or use a crock pot liner).
  • Sauté bacon (or sausage), onion, and bell peppers until bacon is cooked through. Drain grease and add to slow cooker.
  • Add all other ingredients and stir everything together, with salt and black pepper to taste.
  • Bake for a total time of 7-8 hours on low, until eggs are cooked through.

More Delicious Breakfast Casseroles


This breakfast recipe is done when the top is golden brown and firm to the touch. If you used frozen hash browns without defrosting, it may take a few more minutes to cook through.

Take this out of the oven just as it sets, it will keep cooking as it cools down. You don’t have to worry about the bacon or sausage because we browned it ahead of time.

Just make sure the middle of the pan has set. You may feel like it is done if you’re testing the edges of the pan but you need to test the middle of the pan before you pull it out of the oven for good.

Covered or Uncovered?

You don’t have to cover an egg breakfast casserole while it’s baking. If you start to notice it browning too quickly around the edges, you can cover with tinfoil to prevent burning and check the oven temperature. Then remove the foil for the last 10-15 minutes to get the golden brown color on the top.

Bacon Breakfast Casserole

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If you’ve frozen the casserole, defrost in the refrigerator overnight. Then bake at 350 degrees F for 20-25 minutes, or until casserole is heated through. If you reheat a piece in the microwave, the eggs may become overcooked.


  • Cooked sausage or ham
  • Spinach or kale
  • Mushrooms and Swiss
  • Tomato (fresh or sun dried)
  • Green onions
  • Broccoli



  • Make this a breakfast Tex-Mex casserole by whisking in spices to the egg mixture and adding diced jalapeno or poblano peppers, spicy sausage, and topping with salsa and avocado before serving!
  • Defrost your hash browns or veggies fully before you bake to help prevent the casserole from becoming watery.
  • If you’re making a sausage breakfast casserole, breakfast sausage, sweet Italian sausage, or spicy Italian sausage all work well in this recipe. Depending on the fat, you should still drain any grease from the browned sausage before adding to the casserole.
  • Swap out the cheese for different flavor combos like pepper jack, mozzarella, gruyere, or American cheese.
  • This dish is naturally gluten free, but check any packaged things for added ingredients that vary by brand.
  • Make tater tot breakfast casserole by swapping the hash browns for a layer of tater tots.
  • If you use leftover cooked ham from dinner the night before, you can skip the browning step entirely and make this a one-dish recipe!

How to Serve and Store:

How long can you refrigerate Breakfast Casserole: A fully cooked breakfast casserole will last in the fridge for 3-4 days. If it makes it that long without being eaten.

If you prepped this casserole ahead of time without baking, cover and refrigerate it for up to 1 day or overnight, then bake your overnight breakfast casserole the next morning.

Can you freeze Breakfast Casserole? You can freeze this fully cooked easy breakfast casserole for 2-3 months. I recommend using a disposable catering dish if you’re going to do this so you don’t have to use a casserole dish. Make sure you wrap it tightly to prevent freezer burn.

You can also portion into serving sizes and wrap each one individually for breakfast or brunch on-the-go throughout the week. Do not freeze this dish if you used an egg substitute as it will not freeze well.

Bacon and Cheese Breakfast Casserole

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Breakfast Casserole

5 from 12 votes
  • Yield: 10 servings
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 30 minutes
  • Course: Breakfast
  • Cuisine: American
  • Author: Sabrina Snyder
Breakfast Casserole made with eggs, bacon, shredded potatoes, and cheese is the PERFECT make-ahead breakfast for busy mornings or holidays!


  • 1 pound bacon , diced
  • 1/2 yellow onion , minced
  • 1 green bell pepper , diced
  • 4 cups frozen shredded potatoes
  • 6 tablespoons unsalted butter , melted
  • 10 large eggs
  • 3 cups cheddar cheese , shredded
  • 16 ounces small curd cottage cheese


Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Preheat the oven to 375 degrees and spray a 9x13 baking dish with vegetable oil spray.

  2. Add the bacon, onion and bell pepper to a large skillet on medium high heat until cooked just shy of being done.

  3. Drain the fat and add the mixture to a large bowl with the hash browns, butter, eggs, cheddar cheese and cottage cheese.

  4. Mix the ingredients until they're well coated.

  5. Put into a 9x13 baking dish and bake, uncovered, for 60-70 minutes.

Recipe Notes

Note: click on times in the instructions to start a kitchen timer while cooking.

Nutrition Information

Yield: 10 servings, Amount per serving: 566 calories, Calories: 566g, Carbohydrates: 18g, Protein: 26g, Fat: 42g, Saturated Fat: 19g, Cholesterol: 254mg, Sodium: 758mg, Potassium: 499mg, Fiber: 1g, Sugar: 2g, Vitamin A: 910g, Vitamin C: 16.8g, Calcium: 322g, Iron: 2.1g

All images and text © for Dinner, then Dessert.

Keyword: breakfast casserole

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  1. Can I grate the potatoes instead of using the frozen shredded potatoes? Basically using fresh potatoes instead of frozen potatoes. Thank you.

  2. GREAT recipe. Been making breakfast casseroles for several years for our adult kids when they visit for the weekend, and this got a “best yet” review from them. Omitted green pepper (1 kid STILL hates them) and used bacon grease instead of butter. Yum!!

  3. Made this for the first time without any changes and my WHOLE family voted it a hit. There was one small piece left over and it was just as good heated up as it was on the day I made it.
    This recipe is a keeper!!
    6 adults and 6 kids loved it

    1. Thanks for taking the time to come back and let me know, Shelley. I love when recipes are a hit with the whole family.

    1. You can see it a bit but it’s not super obvious. Not sure if it’ll pass the picky-eater test or not, haha! Let me know if you decide to try.

  4. Thank you for this amazing recipe! Everytime I make it , it disappears like magic. Everyone I’ve maded & shared this with, can’t believe how good it is!

  5. This was delicious! I made it just as the recipe says. Next time I will try it with sausage. Very pleased with the results. Only took 60 minutes to bake in my oven.

  6. I served this to both services Easter morning at our potluck. We got there early to assemble two double-size pans, and then baked it during early service. The folks polished off the first in just a few minutes, and I refrigerated the second for after the 10:30 service. Microwave on half speed worked just fine, and it didn’t get tough. Our world-famous tenor simply had to have the recipe, and another lady grabbed it from him to photo with her phone before he took it back. This recipe is absolutely delicious, especially considering we’ve always used the bread chunks, sausage, cheese, and eggs recipe before. Totally new for our crowd, and they loved the hashbrowns and bacon. Thank you, thank you!

    1. Thank you so much for taking the time to come back and let me know. I’m so glad that everyone loved it!

    1. I haven’t tested it but my gut is telling me it would work. If you decide to try, I’d love to know how it turns out. Thanks!

    1. I haven’t tested it but you could possibly subustitute with plan yogurt or ricotta cheese. If you decide to try, I’d love to know how it turns out. Thanks!

  7. I love breakfast casseroles…this looks so delicious!! We just might be trying this one over the holidays! 🙂

    1. I made this for dinner last night. I used breakfast sausages which I cut into half inch pieces (instead of bacon). I didn’t have frozen hash browns, so I grated a couple of potatoes. This was so good. I will definitely make it again. Thank you for such a fabulous recipe.

      1. I’m so glad you were easily able to adapt it to what you had on hand, Cathy. Thanks for the 5 stars.

      1. No, but it will take less time. I would check it around 40 minutes and go from there depending on what size pan you’re using.