Bacon, Egg and Cheese Breakfast Casserole

I have made a variation of this recipe, but use frozen hash browns. No need to cook them first, jus add the frozen hash browns to the egg mixture and bake!

Made half the recipe. Used a 9" pottery pie dish. Cooked bacon, onions & potatoes the day before, put in pie dish. Refrigerated. Also mixed egg & cheese - refrigerated. Morning of serving - put pie dish in oven as oven preheated to warm dish, bacon, onion, potato mixture, removed stirred in eggs/cheese, back into oven for 20 minutes. Perfect, no hassle breakfast & delicious. Believe next time will add 6 eggs for the half recipe.

I used sweet potatoes instead of russet potatoes and found the sweetness combined really well with the salty, smokey bacon.

This was very, very good and thanks to the readers' suggestions I improved it. Added garlic, three cloves diced, near the end of the middle cooking process. Added chives to cheese/eggs mixture. Added paprika to onion/potato mixture. The concern was about flavor, which a few readers noted the final result lacked. Mine did not lack flavor. But I will add that the hot sauce definitely finishes this recipe. Just a few shots just before you begin to eat. You won't be sorry.

Delicious! But I think the recipe calls for much more fat then necessary - 1/4 cup of oil on top of all that bacon fat? I removed all but 2 tablespoons of the bacon fat, no added oil, and that was plenty to cook the potatoes and onions with.

It said any size casserole dish but be careful of the cook time if you choose a deeper dish. Mine cooked for 25 min & I had to leave so wrapped it up and took it with me... only to discover that it ran everywhere when I sliced it at the event. Wish I’d picked a 13x9 or similar broad shallow dish.

Made this just the way they instruct. We were a little short of cheddar so added a couple ounces of grated gruyere. The flavors were incredible. Way beyond what I expected for bacon potatoes eggs and cheese. I hate cooking but the NYTimes recipes are saving me from hurting someone in this covid -19 era.

Use the biggest fry pan you've got. 12" is way too small and way to slow.

Has anyone tried shortcutting (a la cooks illustrated) by microwaving the potatoes and onions for 5ish min then browning off in the skillet?

This was very good and so easy, I wanted something to make for a brunch at the last minute and this came together quickly. I fried the bacon in one pan and the potatoes and onion in another larger -about 14 in - covered fry pan. When potatoes/onions were browned, I added the cooked bacon, then some cheese, then the eggs and cooked it in the oven in the same pan - 20 min uncovered, 5 min covered. It was a hit.

Since I was out of bacon and was too lazy to run to the store used the ingredients I had - anheim pepper, diced small potatoes, onions, ham diced over medium heat with olive oil until potatoes start to brown...then put into a baking dish where I had whisked the eggs and added this mixture. Topped with parma cheese and small cherry tomotoes cut up , bake for 10-15 min at 350, broil for about 5 min. Wow. Overall great NYT receipe but able to improvise last minute for a lovely breakfast treat.

This is absolutely delicious!!! noting the comments I added not a quarter cup of Olive Oil...Do slice those Yukons thinner. And hot sauce is mandatory..I used Franks and it was perfect.

Made this for the first time and added a red bell pepper and a big jalapeño chile, seeds and all, and it was delicious. Unlike others, I did not find the baking time to be too far off -- I used 12 eggs and baked for 30 minutes, and less time would have been better. The peppers added a lot to this meal -- color and flavor. Would also be delicious with a good sausage.

I added red peppers and mushrooms. Potatoes definately take the longest to cook.

I did just this and it worked perfectly.