Go Back
–+ servings
A close-up of a hearty slice of Loaded Breakfast Casserole with Bacon and Potatoes, topped with melted cheddar and crispy bacon bits.

Loaded Breakfast Casserole with Bacon and Potatoes

This Loaded Breakfast Casserole with Bacon and Potatoes is a hearty and satisfying dish perfect for any morning. It combines savory bacon, tender potatoes, and cheesy goodness for a meal that's easy to prepare and delightful to eat.
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
  • Cooking spray or olive oil for greasing the dish

Equipment

  • 9x13 inch baking dish
  • Large skillet
  • Whisk
  • Mixing 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 over medium heat, cook the bacon 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 chopped sun-dried tomatoes and cook for another minute until fragrant.
  4. In a large mixing bowl, whisk together the eggs, milk, 1 teaspoon of kosher salt, and black pepper until well combined.
  5. Spread the frozen diced potatoes evenly in the prepared baking dish. Sprinkle the cooked bacon, onion, bell pepper, and sun-dried tomato mixture over the potatoes. Add the remaining 1 teaspoon of kosher salt.
  6. Pour the egg mixture evenly over the ingredients in the baking dish. Sprinkle the shredded cheddar cheese over the top.
  7. Bake for 40-50 minutes, or until the casserole is set and the top is golden brown. A knife inserted into the center should come out clean.
  8. Let the casserole rest for 10 minutes before slicing and serving.

Notes

For a low-carb or keto-friendly version, you can omit the potatoes and add more vegetables like spinach or mushrooms, or use cauliflower rice instead. You can also experiment with different cheeses like Gruyere or Monterey Jack for varied flavors.

Tried this recipe?

Let us know how it was!