Whether you’re serving 2 people or a crowd, it can’t get easier than this make-ahead vegetable and bacon egg bake skillet! 15 minutes of prep time tops!
Monday to friday I’m an oatmeal, banana and peanut butter kind of breakfast girl. It fuels me enough to get through the morning craziness. Although, on rare occasions I may make frittata or a breakfast casserole, most of the time I leave the baking for weekend mornings. Scones, cookies and cinnamon rolls are a few of my family’s favorite weekend breakfast treats.
When I’m looking for a satisfying breakfast meal that’s good warm or cold anytime of the day, I rely on egg dishes like this vegetable and bacon egg bake.
After all, you can’t go wrong with a warm and delicious meal made shredded potatoes, colorful carrots, peas, zucchini, green onions, bacon, smoked cheese and of course eggs! 
One of my favorite breakfast combo may be eggs and potatoes, but what makes this breakfast bake extra special is the addition of the colorful carrots smoked cheese and bacon! Unlike my three cheese caramelized onion and bacon frittata where the bacon cooks in the same time as the eggs, for this recipe you have to cook the bacon in advance. Maybe you have some leftover from these rosemary, potato and bacon biscuits.
Speaking of bacon, don’t forget to enter here for a chance to win a bacon cookbook! Giveaways sponsored by Julie of White Lights on Wednesday.
I’m in love with smoked cheese and I can eat some every single day. Love the subtle smokiness it gives to dishes. If you do not have smoked cheddar cheese, you can use your favorite semi-hard cheese.
If you don’t feel like shredding potatoes (although you only need like 2 potatoes) you can use frozen shredded hash browns but I think it’s worth the time and effort you put into shredding your own potatoes.
In addition to the potatoes, bacon, cheese and eggs, you’ll also need peas, zucchini, carrots and green onions.
I got some colorful carrots from the farmers market and sneaked some in this recipe as well. Eat the rainbow, right? Or course you can use just orange carrots if that’s what you have. Keep in mind carrots need a little more time to cook, so slice them very thinly.
Zucchini, just like peas, cook the fastest so I sliced them a little thicker using my OXO mandoline, of course!
Once you have all your vegetables shredded, cut or sliced all it takes to make this egg breakfast bake is to mix them with the eggs and evaporated milk. Bake and serve!
I hope you’ll give this recipe a try may it be this weekend or next time you have overnight guests. Like you see, it’s really easy to make it.
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Happy Baking,
Roxana
I love skillet bakes like this! Gorgeous and so much goodness ! Pinned!
I am loving all of these egg dishes lately. Eggs make a great meal whether it be for breakfast, lunch or dinner.
One skillet meals are the best and I could eat this for breakfast, lunch, or dinner! Beautiful and healthy, Roxana :))
Looks good- reminds me of a Gordon Ramsay frittata recipe from one of his cookbooks. One question about it, though- I’ve never used evaporated milk in a frittata before; is it to make the custard thicker than usual?
Thanks,
Katie
Hi Katie,
The use of evaporated milk tip i got it from an old issue of all recipes magazine. it gives the frittata a little extra something. You could use milk instead, or even half-and-half
Love make ahead recipes. Great for entertaining weekend guests. Thanks Roxana for the new recipe for my family.
you mentioned if you dont have smoked cheddar than use normal cheddar.we just have everyday farm cheese cheddaris this ok?
i imagine though that smokey flavour is quite vital to getting the real delsih of this dish so what can i do about that?xx
Hi Kate,
Yes, you can use cheddar cheese or even your favorite semi-hard cheese (gouda, colby). And yes, the dish won’t have the smoky flavor but it will still be good.
What a gorgeous dish, Roxana, with lots of good veggies and that smoked cheddar. So perfect for weekend breakfast, dinner or brunch!
This is a beautiful dish! I believe I’m seeing a few slices of cherry tomatoes on the top. Do you add those to the rest of the vegetables or just sprinkle a few on after baking?
Hi Beverly,
The slices of cherry tomatoes on top are sprinkled over once the skillet is out of the oven. The same for the fresh herbs.
This looks amazing & perfect for my family that leaves at staggered times during the morning. Will be Pinning this. Thanks!