Brekkie Bake For Dinner (Print)
Hearty baked casserole with eggs, bacon, potatoes, and cheese for a comforting family meal.
# What You Need:
→ Proteins
01 - 8 large eggs
02 - 7 oz bacon, diced
03 - 1 cup shredded cheddar cheese
→ Vegetables
04 - 2 cups potatoes, diced small
05 - 1 red bell pepper, diced
06 - 1 small onion, finely chopped
07 - 1 cup fresh baby spinach, chopped
→ Dairy
08 - 1 cup whole milk
→ Other
09 - 2 slices bread, cubed
10 - 1 tbsp olive oil
11 - 1/2 tsp salt
12 - 1/4 tsp black pepper
13 - 1/2 tsp smoked paprika
14 - 2 tbsp fresh chives or parsley, chopped
# How To Make It:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with cooking spray or butter.
02 - Heat olive oil in a skillet over medium heat. Sauté diced potatoes for 5–7 minutes until starting to soften. Add onion and bell pepper; cook for another 3 minutes. Stir in spinach and cook until wilted. Remove from heat and set aside.
03 - In the same skillet, cook diced bacon until crisp. Remove and drain on paper towels.
04 - In a large bowl, whisk eggs, milk, salt, pepper, and smoked paprika until well combined and smooth.
05 - Layer sautéed vegetables, cooked bacon, bread cubes (if using), and half the shredded cheese in the prepared baking dish.
06 - Pour egg mixture evenly over the layered ingredients. Sprinkle remaining cheese on top.
07 - Bake for 35–40 minutes, or until eggs are completely set and the top is golden brown.
08 - Let the casserole cool for 5 minutes before serving. Garnish with fresh chives or parsley and serve warm.
# Expert Advice:
01 -
- Everything cooks in one pan, so cleanup is practically nonexistent
- The combination of crispy bacon and melty cheese makes even picky eaters ask for seconds
- You can prep it ahead and pop it in the oven when everyone's starving
02 -
- Sautéing the vegetables first prevents them from releasing too much water and making the casserole soggy
- Letting the dish rest for those five minutes after baking is the difference between a clean slice and a mess
03 -
- Cubing the bacon before cooking it saves time and ensures every bite has those perfect salty crunches
- Grating your own cheese instead of buying pre-shredded makes a huge difference in how smoothly it melts