Go Back
–+ servings
A close-up of the baked Loaded Breakfast Casserole with Bacon and Potatoes, showing melted cheese and crispy bacon bits.

Loaded Breakfast Casserole with Bacon and Potatoes

This loaded breakfast casserole combines crispy bacon, tender potatoes, and a medley of vegetables for a hearty and satisfying meal. It's designed to be family-friendly and can accommodate various dietary needs.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 15 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
For Cooking
  • cooking spray or olive oil for greasing the dish

Equipment

  • 9x13-inch baking dish
  • Large skillet
  • Whisk
  • Measuring cups
  • Measuring spoons

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 over medium heat, cook the bacon until crisp. Remove the bacon from the skillet 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 chopped sun-dried tomatoes and cook for another minute until fragrant.
  4. In a large bowl, whisk together the eggs, milk, 1 teaspoon of kosher salt, and black pepper. Stir in the cooked vegetable mixture and the crumbled bacon.
  5. Spread the frozen diced potatoes evenly in the bottom of the prepared baking dish. Pour the egg mixture over the potatoes.
  6. Sprinkle the shredded cheddar cheese evenly over the top of the casserole. Sprinkle with the remaining 1 teaspoon of kosher salt.
  7. Bake for 45-55 minutes, or until the casserole is set and the potatoes are tender. You can insert a knife into the center to check for doneness; it should come out clean.
  8. Let the casserole rest for 10 minutes before slicing and serving.

Notes

For gluten-free, ensure all ingredients used are certified gluten-free. For diabetic-friendly, consider using a lower-carbohydrate milk alternative and adjusting potato quantity if needed. You can also add other vegetables like spinach or mushrooms. If you don't have sun-dried tomatoes, you can omit them or use a tablespoon of tomato paste for a similar flavor boost.

Tried this recipe?

Let us know how it was!