I made this bacon and egg casserole for last year’s Easter brunch, and it was the perfect combination of festive and flavorful. I love that it can be made ahead AND made *half* vegetarian.
At the recommendation of reviewers, I boiled the potato cubes for five minutes before adding. To make half of our casserole vegetarian, I skipped the bacon fat for cooking and greasing, and I (obviously) left the bacon out of one half. But, let it be known, BOTH sides were delicious!