Bacon, Potato, Cheese & Egg Casserole
This make-ahead breakfast casserole with bacon, potatoes, and cheese stays creamy and never soggy. Par-boil the potatoes and let it rest overnight for the perfect holiday brunch dish.
Equipment
- 9x13 Baking Dish
- Large Skillet
- Large Mixing Bowl
- Box Grater
- Chef's Knife
- Cutting Board
Ingredients
- 1.5 lbs Yukon Gold potatoes (about 3 medium)
- 1 lb thick-cut bacon
- 12 large eggs
- 8 oz sharp cheddar, grated
- 2 cups whole milk or half-and-half
- 1 tbsp Dijon mustard
- 1/4 tsp freshly grated nutmeg
- 4 cups day-old sourdough or brioche, cubed
- 1 medium onion, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Par-boil the potatoes: Peel and dice the potatoes into 1/2-inch cubes. Drop them into a pot of salted boiling water for exactly 5 minutes. They should be just barely tender when poked with a fork. Drain and let them steam dry in a colander.
- Crisp the bacon: While the potatoes boil, cook the bacon in a large skillet over medium heat until it's crisp. Transfer to a paper towel-lined plate. Once cool, crumble it. Leave about 2 tablespoons of the rendered fat in the skillet.
- Sauté the aromatics: Toss the diced onion into the bacon fat. Cook over medium heat until soft and translucent, about 5 minutes. Add the minced garlic and cook for 30 seconds until fragrant. Set aside to cool slightly.
- Build the custard: In your large bowl, whisk together the 12 eggs, 2 cups milk, 1 tbsp Dijon, 1/2 tsp salt, 1/2 tsp pepper, and 1/4 tsp nutmeg. Whisk until it's completely uniform - no streaks of white left.
- Assemble the casserole: Spread the cubed bread across the bottom of your greased 9x13 dish. Layer the par-cooked potatoes, the sautéed onions, and about half the crumbled bacon over the top. Pour the egg custard evenly over everything. Press down gently with a spatula to make sure every piece of bread and potato gets soaked. Sprinkle the grated cheese over the top, followed by the remaining bacon.
- Rest (overnight is best): Cover tightly with foil and refrigerate for at least 1 hour, or up to 24 hours. This is the step that makes the texture perfect - the bread absorbs the custard and the flavors meld.
- Bake and rest: Preheat the oven to 350°F. Bake uncovered for 50–60 minutes. The top should be golden brown and puffed. The center should be just set - a knife inserted in the middle should come out clean. Let it rest for 10 minutes before slicing.
Notes
Don't skip the par-boil. It's the key to creamy potatoes. Let the casserole rest after baking for clean slices. For overnight, assemble up to 24 hours in advance. Store leftovers in the fridge for up to 4 days or freeze for 3 months. Reheat in the oven for crispy edges.