Looking for a delicious breakfast that will serve a crowd? Try this hearty, flavorful Bacon Potato Leek Breakfast Bake. I love finding a simple one-dish recipe that will satisfy the entire breakfast table. This flavorful, multi-layer breakfast bake does the trick! I first made the dish back in March for brunch and it’s made an appearance on our dining room table several times since, so I thought it time to share.
Bacon Potato Leek Breakfast Bake
The great thing about a casserole-style dish is that it can easily prepared the night before and slipped into the oven for baking – a bonus for those of us who like to hit the snooze button a time or two!
If placed in the fridge overnight, set the dish out while the oven warms. Eggs at room temperature will cook up faster and lighter than cold eggs.
Start by spraying your baking dish with a bit of cooking spray and set it aside. I like to use a pretty round baking dish, but you can use any deep dish that you’d typically use for a casserole-style meal. The round baker creates the look of a frittata or a crustless quiche, which makes breakfast seem a bit more “fancy” for some reason.
The secret to this flavorful dish is creamy potato leek soup. It provides a foundation for the other more traditional breakfast flavors (bacon, egg and cheese) that are contained in the bake. I’ve made the recipe with a couple different brands of soup. This particular brand is my favorite. I purchased it at a Kroger store.
I like to add mushrooms to the dish to give it a bit more texture and depth. If you’re not a fan of mushrooms, you can leave them out entirely OR substitute some sliced potatoes.
This yummy, breakfast bake is perfect for busy mornings or late-morning brunch. It’s packed with protein and will keep you satisfied until your next meal.
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