Bacon Potato Kale Egg Casserole Recipe

Introduction

This Bacon Potato Kale Egg Casserole is a hearty and satisfying dish perfect for breakfast or brunch. Packed with crispy bacon, tender potatoes, nutritious kale, and melted cheddar cheese, it’s both flavorful and nutritious. It’s simple to prepare and sure to become a family favorite.

Ingredients

• 6 slices bacon (chopped)
• 1/2 white onion (diced)
• 4 cups Yukon gold potatoes (cut into small bite-sized pieces)
• 3-4 cups chopped kale
• 8 large eggs
• 3/4 cup milk
• 1 tbsp Dijon mustard
• 1/2 tsp salt
• 1 1/2 cups shredded cheddar cheese

Instructions

1. Step 1: Preheat the oven to 375 degrees F and grease a 9×13″ baking dish with cooking spray.
2. Step 2: In a large skillet over medium heat, cook the chopped bacon until it reaches your preferred level of crispiness.
3. Step 3: Remove the bacon from the skillet, leaving the grease in the pan.
4. Step 4: Add the diced onion and potatoes to the skillet, cooking until the potatoes soften, about 10-12 minutes.
5. Step 5: Stir in the chopped kale and cook until it softens and wilts, about 3-5 minutes.
6. Step 6: In a medium bowl, whisk together the eggs, milk, Dijon mustard, and salt until well combined.
7. Step 7: Transfer the potato and kale mixture, cooked bacon, and shredded cheddar cheese into the prepared baking dish.
8. Step 8: Pour the egg mixture evenly over the ingredients in the baking dish.
9. Step 9: Bake in the oven for 35-40 minutes, or until the center is fully set and cooked through.
10. Step 10: Remove from the oven, let cool slightly, then serve and enjoy.

Tips & Variations

• Substitute kale with spinach or Swiss chard for a milder flavor.
• Add garlic or your favorite herbs like thyme or rosemary to enhance the dish.
• Use smoked paprika or cayenne pepper for a subtle spicy kick.
• Ensure potatoes are cut small and cooked until tender to avoid a crunchy texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slices in the microwave or oven until warmed through. This casserole also freezes well—wrap portions tightly and freeze up to 2 months. Thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can prepare the casserole up to the point of baking, cover it, and refrigerate it overnight. Bake it the next day, adding a few extra minutes if needed.

Can I use a different type of cheese?

Absolutely! Cheddar is classic, but you can substitute with Monterey Jack, mozzarella, or a blend of cheeses based on your preference.

Bacon Potato Kale Egg Casserole Recipe

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★★★★★

4.6 from 79 reviews

This hearty Bacon Potato Kale Egg Casserole combines crispy bacon, tender Yukon gold potatoes, and nutritious kale in a creamy egg mixture, all baked to perfection with melted cheddar cheese. Perfect for a comforting breakfast or brunch, this casserole is flavorful, filling, and easy to prepare.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6–8 servings 1x
• Category: Breakfast Casserole
• Method: Baking
• Cuisine: American
• Diet: Low Lactose

Ingredients

Scale 1x2x3x

Meat

• 6 slices bacon, chopped

Vegetables

• 1/2 white onion, diced
• 4 cups Yukon gold potatoes, cut into small bite-sized pieces
• 3–4 cups chopped kale

Dairy & Eggs

• 8 large eggs
• 3/4 cup milk
• 1 1/2 cups shredded cheddar cheese

Condiments & Seasonings

• 1 tbsp Dijon mustard
• 1/2 tsp salt

Instructions

1. Preheat Oven: Preheat the oven to 375 degrees F (190 degrees C) and grease a 9×13-inch baking dish with cooking spray to prevent sticking.
2. Cook Bacon: In a large skillet over medium heat, add the chopped bacon and cook until it reaches your desired level of crispiness. This will add a smoky flavor to the dish.
3. Remove Bacon: Using a slotted spoon, remove the cooked bacon from the skillet while leaving the rendered bacon grease in the pan for sautéing the vegetables.
4. Sauté Onion and Potatoes: Add diced onion and bite-sized Yukon gold potatoes to the skillet. Cook over medium heat until the potatoes soften, about 10 to 12 minutes, stirring occasionally to promote even cooking.
5. Add Kale: Stir in the chopped kale and cook until it wilts and softens, about 3 to 5 minutes. This step helps mellow the kale and blend its flavor into the dish.
6. Mix Egg Mixture: In a medium bowl, whisk together the eggs, milk, Dijon mustard, and salt until well combined and smooth. This mixture will bind all the ingredients together during baking.
7. Assemble Casserole: Transfer the potato, kale, and onion mixture into the prepared baking dish. Sprinkle the cooked bacon evenly over the vegetables, then add the shredded cheddar cheese on top.
8. Add Egg Mixture: Pour the egg mixture evenly over all the ingredients in the baking dish, ensuring it soaks through the layers for a creamy texture.
9. Bake: Place the casserole in the preheated oven and bake for 35 to 40 minutes or until the center is set and cooked through, and the cheese is melted and bubbly.
10. Serve: Remove from the oven and let cool slightly before slicing and serving. Enjoy your delicious and nutritious breakfast casserole!

Notes

• You can substitute kale with spinach if desired for a milder flavor.
• For a dairy-free option, use non-dairy milk and vegan cheese substitutes.
• Make sure potatoes are cut into uniform small pieces for even cooking.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
• Adding herbs like thyme or rosemary can enhance the flavor profile.

Keywords: bacon casserole, breakfast casserole, kale potato bake, egg casserole, cheesy breakfast dish, brunch recipe