8 Amazing Loaded Breakfast Casserole with Bacon and Potatoes

Waking up on a chilly weekend morning demands serious fuel, right? Forget those flimsy pancakes; we need something that sticks to your ribs and keeps you going until dinner. That’s why I’m thrilled to share my go-to, deeply satisfying recipe: the Loaded Breakfast Casserole with Bacon and Potatoes. Seriously, this dish is amazing because it delivers all that comfort food flavor but stays flexible enough to fit right into a healthy, low-carb lifestyle when you need it to.

One chilly Sunday morning, I was rummaging through my fridge, hoping to whip up something special for breakfast. Inspired by my childhood, I decided to experiment with a “Loaded Breakfast Casserole with Bacon and Potatoes.” As the dish baked away, filling the kitchen with mouthwatering aromas, I reflected on how food can bring us together. That breakfast casserole not only satisfied our hunger but also sparked a wonderful family conversation, proving that even in the midst of dietary changes, we can create meals that unite and delight. Since then, this dish has become a staple in our home, embodying warmth, nourishment, and the joy of shared moments around the table.

I’m Thomás Anderson, a Precision Keto Scientist by trade, and I guarantee this recipe is tested for maximum flavor and nutritional alignment. Trust me, this oven-baked casserole layering bacon and potatoes is about to become your new family favorite!

Why This Loaded Breakfast Casserole with Bacon and Potatoes Works for You

Okay, so why am I so obsessed with this particular casserole? Because it’s the real deal—it satisfies my craving for a big, savory breakfast without derailing my nutrition goals for the day. As a Precision Keto Scientist, I look for dishes that are flavor-packed but smartly constructed. This is one of those perfect finds!

• Hearty Breakfast Satisfaction

  We’re loading this up with quality proteins and fats, especially with that fantastic bacon and potatoes combination. Even if you skip the potatoes for a stricter low-carb approach, the eggs and bacon give you sustained energy. You won’t be hungry again an hour later, trust me.

• Simple Ingredients for Easy Assembly

  I know you’re busy, which is why I kept the ingredient list manageable. We focus on Simple Ingredients. Plus, since this is an Oven-Baked Casserole, you spend about 20 minutes prepping, and then the oven does 90% of the hard work. That’s the best kind of cooking!

Gathering Your Simple Ingredients for the Loaded Breakfast Casserole with Bacon and Potatoes

Alright, let’s talk about getting everything ready! Since precision matters, especially when we are trying to keep this recipe adaptable for different dietary needs, make sure you measure everything out before you start cooking. This recipe is designed to generously feed about 8 people, so you’ll have leftovers for easy meal prepping later in the week!

For the Casserole Components

When preparing your shopping list, grab these beautiful, simple ingredients. Don’t skip those notes—they really make a difference in the final result!

• 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 the dish)

Equipment Needed for Your Oven-Baked Casserole

Before we dive into the cooking frenzy, getting your tools ready keeps everything running smoothly. You don’t need anything complicated here, which is another reason I love this! Having these items out and ready means you can move straight from chopping to sautéing without hunting around the kitchen cabinets.

For putting together this satisfying, oven-baked casserole, you’ll want to make sure you have these basics ready to go:

• 9×13 inch baking dish
• Large skillet
• Whisk
• Mixing bowl

That’s truly it! The large skillet is essential for getting that beautiful richness from the bacon grease we save, and the whisk ensures our eggs and milk combine perfectly before they meet the cheese and potatoes. Ready to get started?

Step-by-Step Instructions for the Loaded Breakfast Casserole with Bacon and Potatoes

Okay, let’s get cooking! This is where your prep time of about 20 minutes really pays off, because once this casserole is built, you just walk away and let the oven handle the hard part for about 45 minutes. Trust me, the smell that fills your house during the bake time is amazing! If you want to see another great take on this concept, check out this recipe I love here.

Preparation and Preheating Steps

First things first: we need that oven fired up! Preheat your oven to 375°F (190°C). Then grab that 9×13 inch baking dish we talked about. I always spray mine generously with cooking spray or give it a good drizzle of olive oil. You don’t want this beauty sticking, so be generous with the grease here!

Cooking the Bacon and Sautéing Vegetables

Time to bring in the flavor! Toss your bacon pieces into a large skillet over medium heat. Let it cook until it gets nice and crisp—we want those delicious bits to render down. Scoop that cooked bacon out with a slotted spoon and set it on a paper towel. Don’t throw away the fat! Leave about 1 tablespoon of that flavorful bacon grease right in the skillet.

Now, toss in your diced onion and bell pepper into that hot grease. Sauté those until they start looking soft, which takes about 5 to 7 minutes. Toss in the minced garlic and the chopped sun-dried tomatoes for the last minute until you can really smell them kicking off. You’ll want to do this quickly so the garlic doesn’t burn!

Assembling the Hearty Breakfast Layers

Time to layer up our Loaded Breakfast! Spread those frozen diced potatoes—and remember, do not thaw them!—evenly across the bottom of your greased dish. Next, sprinkle all of that savory bacon, onion, pepper, and tomato mix over the potatoes. Don’t forget to add that first teaspoon of kosher salt right here.

In a separate bowl, whisk your 8 eggs with the milk, black pepper, and the remaining salt. You want this mixture blended really well. Pour this egg mixture evenly over everything in the dish. Seriously, try to pour slowly so it seeps down into those potato gaps! Finally, shower the top generously with those 2 cups of cheddar cheese.

Baking and Resting the Loaded Breakfast Casserole with Bacon and Potatoes

Into the oven it goes! Bake this beauty for 40 to 50 minutes. You know it’s done when the top is golden brown and if you stick a thin knife right into the center, it should come out clean—that means the egg mixture is set. That’s the indicator that your Bacon and Potatoes are cooked perfectly.

This is the tough part, but you must let it rest! After you pull it out, let the **Loaded Breakfast Casserole with Bacon and Potatoes** sit on the counter for a full 10 minutes, just like our recipe details say. This resting time lets it set up properly, so when you slice into it, you get those nice, clean portions. Serve it warm and enjoy that fantastic aroma!

Ingredient Notes and Low-Carb Substitutions for Your Loaded Breakfast

I know what some of you might be thinking: “Potatoes? That’s not keto!” And you’re totally right to check! That’s why this recipe is so adaptable, and that flexibility is what keeps my nutrition plan interesting. For those focusing on a low-carb or ketogenic approach, the potatoes are mostly there for bulk and texture if you’re feeding a mixed crowd, but they are completely optional for your personal **Loaded Breakfast**.

If you need to nix the spuds for your own goals—maybe you’re following a stricter plan, or perhaps you just want more green in there—I have some fantastic swaps!

Instead of those 3 cups of frozen dice, you can use crumbled, lightly sautéed cauliflower rice, aiming for the same volume. It absorbs the egg mixture beautifully and keeps the bake time about the same. Or, try tossing in pre-sautéed mushrooms and spinach; they wilt down nicely and add zero carbs while boosting the veggie count. You can check out how I build my weekly plans over at my real keto diet plan if you want more ideas on making staples fit your macros!

If you use heavy cream instead of milk, you’re just leaning further into that rich, high-fat profile, so every choice here really supports your personal way of eating!

Tips for Making the Perfect Loaded Breakfast Casserole with Bacon and Potatoes

Even though this is a super simple assembly job, little tweaks can take your **Loaded Breakfast Casserole with Bacon and Potatoes** from great to legendary. Since I’ve made this about a million times researching efficient keto meals—seriously, check out my journey fixing some early macro mistakes—I’ve learned a few things that make the end result much better.

My top tip is about those eggs. When you whisk them with the milk, don’t go crazy! You just want them combined, not whipped into stiff peaks. Over-whisking incorporates too much air, and when you bake it at 375°F, that air escapes, sometimes leaving you with a slightly rubbery texture instead of that perfect, savory custard. Just whisk until the yolks and whites are barely married.

Also, pay attention to the potatoes. Since we use the frozen ones straight from the freezer, you absolutely must make sure they are in a single, even bottom layer. If they stack up in one corner, that area will stay chilly and undercooked while the rest of the casserole sets! Spread them thin, and the heat transfers perfectly.

Finally, don’t let the cheese get too brown! If you notice the cheddar getting dark about 10 minutes before the center is set, just loosely tent a piece of foil over the top. That keeps your cheese gooey and golden, not burnt.

Serving Suggestions for This Hearty Breakfast

So, you’ve got this incredible, rich, cheesy **Hearty Breakfast** casserole fresh from the oven, resting perfectly. Now what? While honestly, a slice of this loaded bacon and potatoes delight is a meal all by itself, sometimes you want a little something extra on the side to balance out all that savory goodness.

Since we are aiming for flavor and nourishment, I usually look toward fresh, bright components to cut through the richness of the bacon and cheese. Think about what Mother Nature offers when it comes to fresh contrast!

For a super low-carb plate, I always hit it with some simple, fresh avocado slices. A little drizzle of olive oil and some flaky salt on that avocado? Perfection! If you’re feeling a little more ambitious, a side of quick-sautéed greens like spinach or kale tossed with garlic works wonders. It adds a nice nutritional boost and color to the plate.

If you need presentation ideas, especially if you’re serving this for brunch guests, check out how I put together creative plates over on my bento box inspiration page—it’s amazing how beautiful a **Hearty Breakfast** can look when plated thoughtfully. You can see some of those creative plating ideas here. It doesn’t have to be spooky; it just needs to look inviting!

And if you have kids, sometimes they just want something classic. A side of fresh berries (if your carb limit allows) or some sugar-free salsa always goes over well. It just lets everyone customize their plate; that’s the beauty of a casserole foundation like this one!

Storage and Reheating Instructions for Leftover Loaded Breakfast Casserole with Bacon and Potatoes

This dish is a meal-prep dream, seriously! After the 10-minute rest, slice up your **Loaded Breakfast Casserole with Bacon and Potatoes** and store leftovers in an airtight container. It keeps really well in the fridge for about 3 to 4 days—perfect for grabbing a quick, **hearty breakfast** later in the week.

When it’s time to reheat, the oven is your best friend for keeping that texture intact. Reheat slices in a toaster oven or regular oven at about 325°F until warmed through. If you’re in a rush, the microwave works, but you’ll lose a bit of that beautiful crispness on top, so use it sparingly! For more tips on stretching those groceries, check out my guide on creating a cheap keto grocery list.

Frequently Asked Questions About This Bacon and Potatoes Dish

It’s funny how many small questions pop up when you’re making a new favorite dish for the first time! Since we’ve packed this recipe with flavor, I want to make sure you nail it on your first try. Because we are dealing with a hearty **Loaded Breakfast** that involves a full bake cycle, you might have a few process questions. Let’s tackle the most common ones I get asked about this amazing **Bacon and Potatoes** setup!

Can I make this Loaded Breakfast Casserole with Bacon and Potatoes ahead of time?

Oh, absolutely! This is a lifesaver on busy mornings. You have two great options here. For the best texture the next day, I suggest doing all your chopping, cooking the bacon, and sautéing the veggies the night before. Store the crisp bacon, the cooked veggies, and the shredded cheese in separate containers in the fridge. In the morning, you just assemble everything with the fresh eggs and milk and bake as directed. You might need to add 5-10 minutes to the bake time since the ingredients are starting cold, but it works out great for a super quick morning routine.

What cheese works best besides cheddar in this Oven-Baked Casserole?

Cheddar is classic, especially the sharp kind, but don’t limit yourself! If you want a little more melt factor or a slightly nuttier taste for your **Oven-Baked Casserole**, I highly recommend swapping half the cheddar for Monterey Jack. Jack melts like a dream and keeps things creamy. If you want to get really fancy, Gruyère is phenomenal; it brings a sophisticated, slightly earthy note that pairs wonderfully with the bacon and onion. Just make sure it’s the real deal and freshly grated for the best performance!

How do I ensure the potatoes are tender?

This is where the recipe detail comes in handy! The absolute easiest way is to trust the recipe and use the 3 cups of *frozen diced potatoes* straight from the bag—no thawing needed! That initial chill helps them cook evenly inside the egg custard without turning to mush. If you decide to use fresh potatoes that you cut yourself, you really need to treat them first. I usually toss the fresh diced potatoes in the microwave with a splash of water for about 3 minutes until they are slightly softened, or “par-cooked.” If you skip that step, they might stay a little too firm after the 45-minute bake time for this **Loaded Breakfast**.

I always point people toward the frozen option because it saves a step, but I know once you start cooking, you get adventurous! Feel free to check out my general ‘About’ page if you want to see more of my general cooking philosophy on ingredients right here!

Share Your Experience Making the Loaded Breakfast Casserole with Bacon and Potatoes

Now that you have all the secrets—from how I render the bacon to the best way to layer those potatoes—it’s time for you to take the reins!

I truly want to know how this **Loaded Breakfast Casserole with Bacon and Potatoes** turned out for you and your family. Did you use the potatoes, or did you go full keto with cauliflower rice? Did you experiment with a different cheese? Don’t keep those amazing tweaks to yourself!

Drop a rating below so others know how much love this recipe deserves! And if you snap a picture of your golden, cheesy masterpiece, tag me when you share it online. Seriously, seeing you enjoy these meals as much as we do is the best part of this whole process. If you have any last-minute sticky questions after cooking, send me a message via my contact page—I read every single one!

Happy cooking, and enjoy that huge, **hearty breakfast**!

• Rate this recipe out of 5 stars!
• Leave a comment detailing any ingredient swaps you made.
• Share photos of your finished **Bacon and Potatoes** bake.