Bacon Potato Quiche Casserole
This savory breakfast recipe option is ideal for crowds. Bake this potato egg breakfast casserole today.
Combine the familiar and tasty flavor of traditional quiches with the heartier consistency of casseroles to make this tasty, filling, and surprisingly simple breakfast casserole. This bacon potato quicke casserole is sure to filly hungry bellies and is ideal for a crowd. You are going to love this breakfast casserole with fresh potatoes.
From the Chef: "When I think of quiche, I think light and airy, served with a glass of champagne at a ladies' lunch. Well, this is not that kind of dainty quiche. If you like the consistency and flavor profile of a quiche but are hoping for a heartier dish, then you are in luck. Within the rich egg custard, crisp roasted potatoes and salty bacon add a welcome texture and crunch."
- Addie Gundry
This recipe is from RecipeLion's 103 Cookbook series, Family Favorite Casserole Recipes: 103 Comforting Breakfast Casseroles, Dinner Ideas, and Desserts Everyone Will Love.
Serves6
Preparation Time45 min
Cooking Time1 hr
Ingredients
- 4 russet potatoes, peeled and cut into 2-inch cubes
- 1 cup olive oil
- Salt and freshly ground black pepper
- 2 tablespoon unsalted butter
- 1 onion, diced
- 2 garlic cloves, minced
- 8 large eggs
- 1 cup whole milk
- 1 pound bacon, cooked and chopped
- 1 cup shredded cheddar cheese
- 1 teaspoon cayenne pepper
- Thyme
Instructions:
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Preheat the oven to 400°F and lightly coat a 9 x 13-inch baking dish with cooking spray.
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Toss the potatoes with the olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper to coat, then place on a baking sheet. Roast for 30 minutes, until lightly browned. Remove the potatoes and lower the oven temperature to 350°F.
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In a medium skillet, melt the butter over medium heat, then add the onion and garlic and cook until softened.
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In a large bowl, beat the eggs and milk. Add the cooked potatoes, sautéed onion, bacon, cheese, and cayenne and season with salt and pepper.
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Pour into the baking dish and bake for 25 minutes, until the egg custard is set. Sprinkle with thyme and serve.