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 Christmas morning or lazy Saturday. Serve it with other breakfast recipes such as winter fruit salad, sticky buns or a frozen fruit smoothie.
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 easy 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?!
Table of Contents
Breakfast Casserole With Bacon Ingredients
To make this recipe, you will need bacon, frozen tater tots, eggs, cheddar cheese, milk, salt, black pepper, tomatoes, avocado and chives.
How Do You Make Breakfast Casserole With Bacon?
Preheat the oven and coat a casserole dish with cooking spray. Place the frozen potato tots in a single layer at the bottom of the baking dish. Place the eggs and milk in a large bowl, and whisk to combine. Stir most of the bacon into the eggs and half of the cheese, then season with salt and pepper to taste. Pour the egg mixture over the potatoes, then add the rest of the bacon and cheese on top of the casserole. Bake until the eggs have set. Stir together the tomatoes, avocado, chives and salt. Add the vegetable mixture on top of the casserole, then cut into squares and serve.
Tips For The Perfect Dish
- You do not need to thaw your potato tots before you put them in the casserole.
- I recommend grating your own cheddar cheese. Store bought shredded cheese contains preservatives and anti caking agents and does not melt as well.
- You can prepare this casserole the night before. Store it covered in the fridge for up to 8 hours, then bake according to the recipe. You’ll want to make the tomato topping right before serving.
- Leftovers will stay fresh in an airtight container in the refrigerator for up to 4 days. You can microwave individual slices to warm them.
There’s no need to add a lot of extra salt to the casserole, since the bacon, eggs and potato tots all contain salt.
A breakfast casserole is done when the top is golden brown, and a skewer inserted into the middle comes out clean, or with a few moist crumbs attached. If the skewer has liquid on it, it means the eggs are not cooked and it needs more time.
You should bake your egg casserole uncovered. If you feel that the top is getting overly browned before the inside is done, you can place a sheet of foil on top of the casserole partway through the baking process.
While this dish is delicious as-is, you can add other ingredients to customize the flavors to your tastes.
- Meat: You can substitute cooked sausage or ham for the bacon.
- Cheese: No cheddar on hand? This recipe also works well with mozzarella, gouda, swiss or fontina cheese.
- Potatoes: Swap out the tater tots for other frozen potatoes such as hash browns or diced potatoes.
- Vegetables: Feel free to add up to 1 cup of cooked vegetables to the casserole. Some great onions include bell peppers, green onions, mushrooms or spinach.
This breakfast casserole recipe 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!
Breakfast Casserole Video
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Breakfast Casserole with Bacon
For the 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
For the topping
- 3/4 cup tomatoes seeded and diced
- 1 avocado pitted, peeled and diced
- 2 tablespoon sliced chives
For the casserole
- Preheat the oven to 375 degrees. Coat a 9×13 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.
For the topping
- 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.
- 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.