Breakfast Casserole with Bacon and Hash Browns

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This breakfast skillet goes from the stove to the oven in one (oven-safe) pan. Less dishes = happy me! Under the gooey cheesy crust, this breakfast casserole is loaded with simple ingredients that really shine; bacon, hash browns, vibrant bell peppers and of course, more cheese! If you’re lucky enough to have leftovers, this breakfast casserole reheats well.

Breakfast Casserole Ingredients:

1 lb (4 medium) potatoes (I used yukon yellow potatoes)
5 strips bacon, sliced into strips
1/2 medium onion, finely diced
1 medium bell pepper, seeded and diced
1-2 Tbsp olive oil to sauté
6 large eggs
1/4 cup sour cream
1/2 tsp salt
1/8 tsp black pepper
1 1/2 cups mozzarella cheese, divided
Optional garnish: diced tomatoes, chives, avocado

How to Make this Cheesy Breakfast Casserole:

Prep- have bacon, onion and bell pepper chopped prior to beginning recipe.

1. Peel and grate potatoes then squeeze dry with several paper towels. Set aside.

2. In an oven safe heavy 10″ skillet (I prefer cast iron), Sauté 5 strips diced bacon over med/high heat 2-3 min then add diced onion and bell pepper. Sautee 7-10 min, stirring occasionally or until golden brown. Remove from pan.

3. Heat 1-2 tbsp oil over medium heat in the same pan. Once oil is hot, add grated potatoes and sauté total 7 min, flipping a few times. Do not season. Spread potatoes evenly over the bottom and remove pan from heat.

4. In a medium bowl, whisk together 6 large eggs, 1/4 cup sour cream, 1/2 tsp salt and 1/8 tsp pepper. Stir in sautéed onion, bell pepper and bacon, along with 3/4 cup cheese.

5. Pour egg mixture evenly over potatoes. Sprinkle 3/4 cup mozzarella cheese over the top. Cover loosely with foil and bake at 350˚F for 25 min. Remove foil and broil 3-4 min or until top is golden. Slice and serve with garnish if desired.

Breakfast Casserole Recipe

4.94 from 30 votes

Author: Natasha Kravchuk

This breakfast skillet goes from the stove to the oven in one pan. Note: it helps to have bacon, onion and bell pepper chopped prior to beginning recipe.

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Prep Time: 15 minutes mins

Cook Time: 28 minutes mins

Total Time: 43 minutes mins

Ingredients 

Servings: 6 slices

• 1 lb 4 medium potatoes (I used yukon yellow potatoes)
• 5 strips bacon, sliced into strips
• 1/2 medium onion, finely diced
• 1 medium bell pepper, seeded and diced
• 1-2 Tbsp olive oil to sauté
• 6 large eggs
• 1/4 cup sour cream
• 1/2 tsp salt
• 1/8 tsp black pepper
• 1 1/2 cups mozzarella cheese, divided
• diced tomatoes, chives, or avocado to garnish

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Instructions

• Peel and grate potatoes then squeeze dry with several paper towels. Set aside.
• In an oven safe heavy 10" skillet (I prefer cast iron), Sauté 5 strips diced bacon over med/high heat 2-3 min then add diced onion and bell pepper. Sautee 7-10 min, stirring occasionally or until golden brown. Remove from pan.
• Heat 1-2 tbsp oil over medium heat in the same pan. Once oil is hot, add grated potatoes and sauté total 7 min, flipping a few times. Do not season. Spread potatoes evenly over the bottom and remove pan from heat.
• In a medium bowl, whisk together 6 large eggs, 1/4 cup sour cream, 1/2 tsp salt and 1/8 tsp pepper. Stir in sautéed onion, bell pepper and bacon, along with 3/4 cup cheese.
• Pour egg mixture evenly over potatoes. Sprinkle 3/4 cup mozzarella cheese over the top. Cover loosely with foil and bake at 350˚F for 25 min. Remove foil and broil 3-4 min or until top is golden. Slice and serve with garnish if desired.

• Full Nutrition Label
• Nutrition Disclosure

Course: Breakfast

Cuisine: American

Keyword: Breakfast Casserole

Skill Level: Easy

Cost to Make: $