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A golden-brown slice of Loaded Breakfast Casserole with Bacon and Potatoes being served from a baking dish.

Loaded Breakfast Casserole with Bacon and Potatoes

This hearty breakfast casserole is packed with bacon, potatoes, and cheese, making it a satisfying and comforting meal for busy families. It's perfect for brunch or any morning you want a delicious, filling dish.
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Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Large skillet
  • 9x13 inch baking dish
  • Whisk
  • Large Bowl

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly 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 cook for another minute until fragrant.
  4. Stir in the chopped sun-dried tomatoes and 1 teaspoon of kosher salt. Cook for 1 minute more.
  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 cooked bacon, onion, pepper, and sun-dried tomato mixture.
  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 a spicier casserole, add a pinch of red pepper flakes to the egg mixture. You can also substitute other cheeses like Monterey Jack or a Mexican blend. For a make-ahead option, assemble the casserole the night before and bake in the morning.

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