Breakfast Casserole With Bacon and Cheddar

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“This is a great recipe for brunch. I keep frozen onions and bell peppers in the freezer to reduce the prep work. Next time, I'll try this with pepper bacon (as suggested by chef). Recipe courtesy of Debbie Macomber's Cedar Cove Cookbook.”
1hr 25mins

Ingredients Nutrition


  1. Preheat oven to 350.
  2. Butter an 8" square glass baking dish.
  3. Cook bacon in a heavy skillet over medium-high heat until crisp.
  4. Remove slices and drain on a paper-towel-lined plate.
  5. In same skillet over medium-low heat, cook onion and pepper in bacon drippings 8 minutes, until softened, stirring often.
  6. Reduce heat under skillet to low.
  7. Stir in flour.
  8. Slowly pour in milk, 1/2 cup at a time, stirring to incorporate smoothly with the flour.
  9. Cook until mixture thickens and comes to a simmer, about 3 minutes, stirring often.
  10. Crumble bacon into mixture.
  11. Evenly spread potatoes in prepared dish.
  12. Top with half of the chives, 1 cup of the cheese, and the vegetable-bacon mixture.
  13. Sprinkle with the remaining 1/4 cup cheese.
  14. Bake 40 minutes, until potatoes are tender.
  15. Sprinkle with remaining chives before cutting into squares.

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