Planning a brunch? This easy breakfast casserole recipe has everything in one dish! Eggs, potatoes, bacon, & cheese. Make ahead & feed a crowd!
Spring has sprung and that makes me think of brunch!
I feel like so many of the spring holidays can be celebrated with breakfast and brunch recipes! Easter, Mother’s Day, Father’s Day, even bridal showers and baby showers just seem to go hand in hand with these types of get-togethers.
I made it last year right around this time, and it was a big hit. It’s got everything you could want in a breakfast dish: crispy potatoes, cheesy eggs, smoky bacon, and more! And the flavors are savory and perfectly balanced.
It’s a hearty meal and a delicious way to start off the day!
What is a breakfast casserole?
This is basically just a one-dish meal containing all the best breakfast foods!
I love it because it allows you to cook breakfast for a whole lotta people, all at once. It frees you up to act as host and hang out with your guests! Instead of making you a slave to the stove, flipping pancakes or scrambling eggs to order.
Layer everything in a dish, pour in the eggs, and bake! Super simple and so delish!
What does it have in it?
My easy breakfast casserole recipe contains eggs, cheese, bacon, potatoes, and scallions. You get a little bit of everything in each bite!
Breakfast casserole ingredients
Here’s a quick rundown of specifically what I like to use, along with suggestions for substitutions:
I like using tater tots because they bake up so crispy and golden brown! And let’s be honest, who doesn’t love a tot?
But you can substitute with thinly sliced or diced potatoes, or freshly grated potatoes, or frozen hash browns. If you do, pour half a cup of melted butter over them before baking, to help them brown.
My favorite is extra sharp white cheddar. I think it gives the most cheesy-tasting bang for your buck. But gruyere is really nice too!
If you prefer a milder flavor, try colby-jack, mild cheddar, mozzarella, or gouda. Or crumbled goat cheese would be really yummy!
And feel free to mix it up! It’s great to use more than one kind of cheese.
Sub any kind of breakfast meat you like! Or leave it out altogether for a vegetarian option.
- Cooked, crumbled sausage
- Diced ham
- Canadian bacon
- Taylor pork roll
- Cooked scrapple
- Corned beef
- Smoked salmon
Any of these would work!
I love the mild, sweet onion-y flavor that scallions bring to this dish, along with the bright, fresh hit of green.
But really you can use any kind of veggie here. Broccoli, bell pepper or jalapeno pepper, caramelized onions, shallots, tomatoes (sun-dried or fresh), or a leafy green like kale or spinach would be fantastic.
Feel free to get creative!
I just use regular chicken eggs, but any kind of egg or vegan egg substitute will work just fine.
I like a combination of milk and cream, but you can also use half and half if that’s something you keep on hand.
Any type of milk is fine, just keep in mind the higher the fat content, the richer the dish will taste.
And you can sub in plant-based dairy products if you’re looking to make a dairy-free breakfast casserole.
Salt, pepper, garlic powder, and onion powder provide a really balanced savory flavor. Use them to your own taste, or omit or sub in any other herb or spice that strikes your fancy!
How to make this breakfast casserole recipe
You’re going to love how quick and easy this recipe comes together!
Start by arranging the potatoes in an even layer over the bottom of a 3-quart baking dish.
Bake them in a hot oven until nicely browned and crispy.
Next, layer on the cheese, bacon, and scallions.
It’s totally ok to layer on these add-ins while your tots are still warm from the oven.
Whisk the eggs, milk, cream, and seasonings together in a large bowl, then pour the mixture over all the other ingredients.
Top with more cheese and bake until the edges are starting to brown and the center of the casserole is set.
How to serve
This dish can be enjoyed warm from the oven OR at room temperature.
Sometimes I like to serve it alongside of a nice green salad with a tangy balsamic vinaigrette. It balances out the richness of the eggs and cheese in such a lovely way.
Can this be made ahead?
If you’d like to get most of the prep out of the way beforehand, here’s what I would suggest:
- Bake off the tots and layer on the cheese, bacon, and scallions.
- Cover and refrigerate.
- Whisk the eggs together with the dairy and seasonings.
- Cover and refrigerate in a separate bowl.
- About 40 to 50 minutes before serving, pour the egg mixture over the potato mixture, top with remaining cheese, and bake.
This way your potatoes won’t get soggy!
Follow these steps and everything should keep in the fridge for a couple of days at least.
If you have leftovers, they’ll keep at room temperature for several hours, in the fridge for a few days, or in the freezer for a week or two. Thaw in the fridge or at room temperature, and reheat in the microwave or in a low oven until warmed through.
A few more of my favorite breakfast recipes:
As an amazon associate I earn from qualifying purchases.
- 32 ounces (907.19 g) tater tots, frozen
- 3 cups (336 g) shredded cheese, divided (I like sharp cheddar and/or gruyere)
- 16 ounces (453.59 g) bacon, cooked & crumbled
- 1 bunch (24 g) scallions, sliced
- 8 (352 g) eggs, large
- 1 cup (244 g) milk, any kind
- 1/2 cup (119 g) heavy cream
- 2 teaspoons (12 g) kosher salt, or to taste
- 1/4 teaspoon (0.5 g) ground black pepper
- 1/4 teaspoon (0.75 g) garlic powder
- 1/4 teaspoon (0.5 g) onion powder
- Preheat the oven to 400 degrees F.
- Place the tater tots in a 3-quart casserole dish and bake until golden brown (approximately 40 minutes) .
- Turn the oven temperature down to 350 degrees F.
- Layer the potatoes with about 2/3 or the cheese, bacon, and scallions, reserving some of the scallions for garnish (if desired).
- In a large bowl, whisk the eggs, milk, cream, salt, pepper, garlic powder, and onion powder together, then pour the mixture into the casserole dish.
- Top with the remaining cheese and bake until browned around the edges and set in the center (approximately 40 to 45 minutes).
- Garnish with remaining scallions, slice, and serve warm or at room temperature.