This breakfast casserole with bacon recipe is loaded with eggs, cheese and bacon, then finished off with an avocado and tomato topping. The perfect hearty breakfast for any occasion!
This bacon and egg casserole is so quick to put together and feeds a crowd, it’s great for a holiday brunch or lazy Saturday.
I am most definitely a savory breakfast person. As delicious as french toast and doughnuts are, they just don’t keep me satisfied for very long. I almost always have eggs for breakfast, and this breakfast casserole with bacon is the perfect way to feed an egg loving crowd!
This casserole is chock full of eggs, potato tots, crumbled bacon and cheddar cheese. The finishing touch is a fresh and delicious avocado and tomato topping, which cuts through the richness of the casserole. Plus who couldn’t use a few veggies in the morning?!
How to make breakfast casserole with bacon
For this bacon and egg casserole you’ll need a dozen eggs, cooked bacon, shredded cheese, and frozen potato tots. The potato tots are layered in a baking dish and a mixture of eggs, cheddar cheese and bacon is poured over the top. This breakfast casserole with bacon then goes into the oven to bake to golden brown perfection.
While the casserole is in the oven, I make the topping which is simply chopped tomatoes, avocado and chives. If you don’t have chives, you can also use green onions, basil or parsley.
I just love the added freshness in the topping, it really makes this dish special. Simply cut your casserole into squares and you’ve got a hearty breakfast that will satisfy even the biggest appetites. Sometimes I even serve this casserole for dinner!
My entire family loves this dish, it’s our go-to casserole for breakfast and brunch. You can easily customize this casserole to your family’s preferences by using ham or sausage instead of bacon. Other great additions to this recipe would be sauteed vegetables like peppers and onions, the possibilities are endless.
This breakfast casserole with bacon is the perfect choice for a holiday meal, or you can make it at the beginning of the week and reheat a square each day for a quick breakfast on the go. My family has started requesting this one almost every weekend, it’s just that good!
More breakfast recipes
- Cinnamon Roll French Toast Casserole
- Hash Brown Egg Casserole
- Donut Bread Pudding
- Breakfast Egg Muffins
- Healthy Blueberry Muffins
Breakfast Casserole Video
Breakfast Casserole with Bacon
Ingredients
- Casserole:
- 1 pound bacon cooked and crumbled, divided use
- 16 ounces frozen potato tots
- 12 eggs
- 2 cups shredded cheddar cheese divided use
- 1/3 cup milk
- salt and pepper to taste
- cooking spray
- Topping:
- 3 tomatoes seeded and diced
- 1 avocado pitted, peeled and diced
- 1/4 cup sliced chives
Instructions
- Preheat the oven to 375 degrees. Coat a 9x13 inch pan with cooking spray.
- Place the potato tots in a single layer on the bottom of the pan.
- In a large bowl whisk together the eggs and milk until thoroughly combined.
- Stir in 3/4 of the bacon and 1 cup of the cheese.
- Add salt and pepper to taste.
- Pour the egg mixture over the potato tots.
- Sprinkle the remaining bacon and cheese over the top of the egg mixture.
- Bake for 45 minutes or until center is set.
- Place the tomatoes, avocado and chives in a bowl; stir to combine. Season to taste with salt.
- Spoon the tomato mixture over the top of the casserole and serve.
Notes
- No need to thaw the potato tots, they go straight from the freezer to the casserole.
- You can substitute one pound of cooked crumbled sausage for the bacon if you prefer.
Nutrition
This is a sponsored post written by me on behalf of Green Giant®. This post was originally published on December 2, 2016 and was updated December 18, 2017 with new photos.
Callie says
It didn’t look like enough tater tots so I covered the whole bottom of the pan. BIG mistake! LOL It was still very good – but waaaaay too potato-y! Next time I will only use the 16 oz bag!!
Linda says
Cheese, bacon and avocado what more can I say! It was so yummy! Love this recipe!
Kim says
Love this ! It is so easy and versatile. You can add veggies in, too!
Has anyone tried microwaving leftovers? How did it go?
Victoria says
Yes!! We microwaved our leftovers for like 3 days after Christmas (bc this is my go to Christmas breakfast dish bc the whole family is obsessed with it!!) and it was just as good as the day I baked it😉
jane ring says
can i double the recipe nd layer the potatoes
Sara says
That should be fine!
Sandy says
Want to try making this for Christmas morning breakfast. Can I use frozen hash browns instead of tots?
Sara says
Yes that’s fine!
Amy Banta says
Hello – can this be made and frozen BEFORE cooking, then thawed and cooked so “freshly cooked”, instead of cooked, frozen and reheated? Thank you
Sara says
You’d need to cook it before you freeze it.
Nancy says
Can I use fresh potatoes; shredded or cubed (and pre-cooked) instead of tater tots?
Sara says
Yes that’s fine!
Amrhat says
Can this be made with frozen sweet potato tots?
Sara says
Yes that will work!
Sam says
Can we use bacon bites instead of the fresh bacon?
Sara says
Like the jarred bacon bits in the salad aisle?
Callie says
I used Hormel bacon bits and it was delicious! I don’t “do” bacon, so was glad to have that option!
jennifer says
can this be frozen? thawed and then heated? does it taste the same?
Sara says
It can be frozen and reheated! Leave the tomato and avocado off and add right before serving.
Sherry Kyle says
Can this be mixed up the night before you bake it?
Sara says
Yes that’s fine!
Veronica says
This was absolutely yum of licious 🤗😋👍
Sandra Kravitt says
The recipe doesn’t let you know how many tater tots are needed?
Sara says
It’s a 16 ounce bag!
Callie says
A 16 oz bag of frozen tater tots. Don’t be tempted to use more – I know it doesn’t look like much in the pan, but I put more and the potato took over the casserole!
Bea says
We enjoyed this for a brunch I made! I prepared it earlier then just had to pop it in the oven right before my guests came. It seemed like everyone asked for seconds!
Donna Wright says
Thank you for the recipe! I made the casserole for a Easter brunch and it was a big hit! I used low sodium sausage and no one couldn’t even tell. Yummy!!!
Wendy Osborn says
Thank you for this recipe! My boyfriend can’t have fodmaps so my go-to breakfast casserole with sausage and bread is no longer a breakfast option. We have made this a few times now, including taking to his family on Christmas morning. It was a big hit! It comes together so quickly and has a great flavor! It’s now in our regular rotation… to the point I created a note on my phone so I always have the ingredients with me 🙂
Sara says
SO happy to hear you enjoyed it,thanks for reporting back!
Dawn Kaufman says
None of the comments here are very useful. That being said – the flavor of this casserole is very good! BUT – the eggs kind of disappeared. Next time I’ll add 6 more eggs and it will be divine! Best casserole ever.
Sara says
Glad you enjoyed it, thanks for reporting back!