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–+ servings
A close-up of a square slice of Loaded Breakfast Casserole with Bacon and Potatoes, showing layers of eggs, diced potatoes, and crispy bacon bits.

Loaded Breakfast Casserole with Bacon and Potatoes

This Loaded Breakfast Casserole with Bacon and Potatoes is a hearty and satisfying breakfast solution perfect for busy families. It simplifies morning routines without sacrificing flavor or nutrition.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Casserole
  • 4 slices thick-cut bacon cut crosswise into 1/2-inch pieces
  • 1 large yellow onion peeled and diced
  • 1 medium yellow bell pepper diced
  • 4 cloves garlic minced
  • 1/3 cup sun-dried tomatoes chopped
  • 2 teaspoons kosher salt divided
  • 8 large eggs
  • 1 cup milk not nonfat
  • 1 teaspoon freshly ground black pepper
  • 3 cups frozen diced potatoes do not thaw
  • 2 cups shredded cheddar cheese
  • Cooking spray or olive oil for greasing

Equipment

  • Large skillet
  • 9x13-inch baking dish
  • Whisk
  • Large bowl

Method
 

  1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with cooking spray or olive oil.
  2. In a large skillet, cook the bacon over medium heat until crisp. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate. Leave about 1 tablespoon of bacon grease in the skillet.
  3. Add the diced onion and bell pepper to the skillet with the bacon grease. Cook until softened, about 5-7 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Stir in the chopped sun-dried tomatoes and 1 teaspoon of kosher salt. Remove from heat.
  5. In a large bowl, whisk together the eggs, milk, black pepper, and the remaining 1 teaspoon of kosher salt.
  6. Spread the frozen diced potatoes evenly in the prepared baking dish. Top with the onion and pepper mixture, followed by the cooked bacon.
  7. Pour the egg mixture evenly over the ingredients in the baking dish.
  8. Sprinkle the shredded cheddar cheese over the top.
  9. Bake for 40-50 minutes, or until the casserole is set and golden brown. A knife inserted into the center should come out clean.
  10. Let the casserole rest for 10 minutes before slicing and serving.

Notes

For ingredient variations, you can add other vegetables like spinach or mushrooms, or use different cheeses like Monterey Jack or Gruyere. If you prefer a spicier kick, add a pinch of red pepper flakes to the egg mixture. This casserole is also delicious with sausage instead of bacon.

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