Name: Cheesy Bacon Potato Breakfast Casserole
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 3 cups Ore-Ida southern style hash browns, thawed; 4 slices center-cut bacon; 1/4 cup diced onion; 6 large eggs; 3/4 cup skim milk; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; Salt and pepper, to taste; 1/2 cup reduced-fat cheddar cheese, shredded

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If you love a hearty breakfast but want something a little lighter, this Cheesy Bacon Potato Breakfast Casserole is a great option. It combines potatoes, savory bacon, fluffy eggs, onions, and plenty of cheesy flavor in one easy casserole.

This is the kind of breakfast that works just as well for a lazy weekend morning as it does for meal prep. Everything is baked together in an 8×8-inch dish, making it easy to portion into six servings.

I also love that this recipe uses lighter ingredients without sacrificing the flavors that make a breakfast casserole so good. It’s cheesy, filling, and packed with protein, making it a satisfying way to start the day.

Cheesy Bacon Potato Breakfast Casserole Weight Watchers Recipe Healthy Recipe

The Ingredients

Potatoes: Potatoes provide carbohydrates for energy and are a good source of potassium and vitamin C. They also make the casserole hearty and satisfying.

Center-Cut Bacon: Center-cut bacon provides the classic smoky, savory bacon flavor that makes this casserole so delicious. Center-cut bacon is cut from the center portion of the pork belly and can be a convenient way to add bacon flavor to a recipe.

Eggs: Eggs are an excellent source of protein and provide several important vitamins and minerals. The protein also helps make this breakfast casserole filling.

Onion: Onions are low in calories but add plenty of flavor to the casserole. They’re also a source of vitamin C and antioxidants.

Skim Milk: Skim milk helps create a tender, fluffy egg mixture while providing protein and calcium without the fat found in higher-fat milk.

Reduced-Fat Cheddar Cheese: Reduced-fat cheddar gives the casserole plenty of creamy, cheesy flavor while helping keep the recipe lighter than one made with full-fat cheese.

Garlic Powder, Onion Powder, Salt & Pepper: These add flavor without adding significant calories, making them an easy way to season the casserole.

Click here to track the points on your Weight Watchers app. The full nutrition information can be found at the bottom of the recipe card.

How to Make Cheesy Bacon Potato Breakfast Casserole

Preheat the oven to 375 degrees F. Lightly spray an 8×8-inch baking dish with cooking spray.

Cook the center-cut bacon according to the package directions until crisp. Let it cool slightly, then crumble or chop it into small pieces.

Lightly spray a skillet with cooking spray and sauté the diced onion for 3–4 minutes, until softened.

Spread the thawed hash browns evenly in the bottom of the 8×8-inch baking dish. Sprinkle the onion and about half of the bacon over the potatoes.

In a bowl, whisk together the eggs, skim milk, garlic powder, onion powder, salt, and black pepper.

Pour the egg mixture evenly over the potatoes.

Sprinkle the cheddar cheese over the top, followed by the remaining bacon.

Bake uncovered for 40–45 minutes, or until the center is completely set and the eggs are cooked through.

Let the casserole rest for 5–10 minutes before cutting into 6 servings.

Frequently Asked Questions

Can I make this breakfast casserole ahead of time?

Yes! You can assemble the casserole ahead of time, cover it, and refrigerate it until you’re ready to bake. If preparing it the night before, take it out of the refrigerator while the oven preheats.

Can I use regular bacon instead of center-cut bacon?

Yes. Regular bacon can be used in place of center-cut bacon. Keep in mind that the nutritional information will change depending on the type and amount of bacon used.

Can I use fresh potatoes instead of frozen hash browns?

Yes. You can substitute peeled and diced fresh potatoes. I recommend partially cooking the potatoes in the microwave or boiling them briefly before adding them to the casserole so they become tender during baking.

Prep Time:10

Cook Time:40

Total Time:50

Ingredients

3 cups Ore-Ida southern style hash browns, thawed
4 slices center-cut bacon
1/4 cup diced onion
6 large eggs
3/4 cup skim milk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper, to taste
1/2 cup reduced-fat cheddar cheese, shredded

Instructions

Preheat the oven to 375 degrees F. Lightly spray an 8×8-inch baking dish with cooking spray.
Cook the center-cut bacon according to the package directions until crisp. Let it cool slightly, then crumble or chop it into small pieces.
Lightly spray a skillet with cooking spray and sauté the diced onion for 3–4 minutes, until softened.
Spread the thawed hash browns evenly in the bottom of the 8×8-inch baking dish. Sprinkle the onion and about half of the bacon over the potatoes.
In a bowl, whisk together the eggs, skim milk, garlic powder, onion powder, salt, and black pepper.
Pour the egg mixture evenly over the potatoes.
Sprinkle the cheddar cheese over the top, followed by the remaining bacon.
Bake uncovered for 40–45 minutes, or until the center is completely set and the eggs are cooked through.
Let the casserole rest for 5–10 minutes before cutting into 6 servings.

Notes

NUTRITION INFORMATION:

1 of 6 servings

180 calories, 8g total fat, 3g saturated fat, 232 mg sodium, 15g total carbs, 2g dietary fiber, 3g sugars, 13 g protein (myfitnesspal.com)

Servings: 6

Here are some more Weight Watchers friendly recipes:

Apple Cinnamon French Toast Casserole

Crispy Breakfast Potato Power Skillet

High Protein Ham and Swiss Breakfast Casserole

Potatoes O’Brien Breakfast Casserole

Are you looking for a meal plan that’s Weight Watchers friendly? I have over 300 meal plans that you can choose from and I post a new one each week. Click here to check them out!