Make-Ahead Vegetable and Bacon Egg Bake Skillet

Name: Make-Ahead Vegetable and Bacon Egg Bake Skillet
Prep time: 20 min
Cook time: 50 min
Total time: 90 min
Yield: 8
Ingredients: 3/4 cup shredded potatoes, rinsed and well drained; 3/4 cup fresh or frozen peas; 3/4 cup finely sliced or shredded carrots (preferably a mix of orange, white, and purple carrots); 1 cup diced or finely sliced zucchini; 1/4 cup chopped green onions; 2 garlic cloves, minced; 4 to 6 bacon strips, cooked and roughly chopped; 3/4 cup shredded smoked cheddar cheese, divided; 4 large eggs; 1 (12 oz) can evaporated milk; 1 teaspoon fresh thyme, chopped; Salt and black pepper to taste

Recipe GLPR8b2542a23946c8

Breakfast

90 min

260 cal

Servings: 8

Oven

Stovetop

SNAP eligible

A hearty, make-ahead egg bake loaded with crispy bacon, tender potatoes, fresh vegetables, and smoked cheddar cheese. This one-skillet dish is perfect for breakfast or brunch and can be assembled the night before, making it ideal for busy mornings. Baked until golden and set, it feeds a crowd with minimal fuss.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

Ingredients

3/4 cup shredded potatoes, rinsed and well drained

3/4 cup fresh or frozen peas

3/4 cup finely sliced or shredded carrots (preferably a mix of orange, white, and purple carrots)

1 cup diced or finely sliced zucchini

1/4 cup chopped green onions

2 garlic cloves, minced

4 to 6 bacon strips, cooked and roughly chopped

3/4 cup shredded smoked cheddar cheese, divided

4 large eggs

1 (12 oz) can evaporated milk

1 teaspoon fresh thyme, chopped

Salt and black pepper to taste

Directions

Lightly grease a 10-inch cast iron skillet or a 2½-quart baking dish with butter or cooking spray and set aside.
Cook the bacon strips until crispy in a skillet over medium-high heat. Transfer to a plate and chop into bite-sized pieces, then set aside.
In a large mixing bowl, combine the rinsed shredded potatoes, peas, carrots, zucchini, green onions, minced garlic, chopped bacon, and half of the smoked cheddar cheese (about 3/8 cup). Mix gently until evenly combined, then spread the vegetable and bacon mixture evenly in the prepared skillet or baking dish.
In a medium bowl, whisk together the 4 eggs and evaporated milk until well blended. Season with salt and black pepper to taste. Stir in the fresh chopped thyme and the remaining smoked cheddar cheese (about 3/8 cup), mixing until the cheese is distributed throughout the egg mixture.
Pour the egg and cheese mixture evenly over the vegetables and bacon in the skillet. At this point, you may cover and refrigerate the bake overnight, or proceed directly to baking.
Preheat your oven to 350°F.
Bake the egg bake uncovered for 45 to 55 minutes, until the top is golden brown and a knife inserted into the center comes out clean, indicating the eggs are fully set to a safe internal temperature.
Remove from the oven and let rest for 5 minutes before serving, allowing the bake to set and cool slightly.

Comments

Grocery List Plus Editorial Staff4

This hits the Charlotte sweet spot: all ingredients are standard at Harris Teeter, Food Lion, or Walmart, with no specialty stops needed. The cost per serving runs around $1.50-$2.00 driven by eggs and bacon, which is reasonable for a make-ahead brunch or dinner for eight. The stated 90 minutes is honest if you count chilling time, though active prep is closer to 20 minutes; the dishonest clock would be a bigger problem on a weeknight. The leftovers reheat well in a 350-degree oven and feed a family without fussiness, though it's decidedly a weekend project rather than a weekday supper.