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
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
- diced tomatoes, chives, or avocado to garnish
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.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Love your recipes. Planning to make your breakfast casserole (hash browns, bacon, onion, bell pepper, egg, mozzarella) on Christmas morning. Can I prepare it the night before and then put in the oven in the morning? Also, can I use Corning casserole dish instead of cast iron? Any change to the recipe? Thanks Natasha!!
Hi Linda, I haven’t tried that myself, but here’s what one of my readers wrote: “I sauteed ground beef instead of the bacon with the peppers and onions. And prepped the egg mixture and the veggie/ ground beef mixture the night before. So in the morning all I had to do was grate potatoes and make the hash browns. Needless to say it was delicious even with the adjustments. Thank you so much.” I hope this helps!
Is there anyway to make this ahead? Or at least part way? Could I cook the potatoes in the cast iron pan, let it cool and then finish it in the morning?
Hi Lisa, I haven’t tried it that way but I think it’s okay. If you give that a try, please share with us how it goes
Hey, Natasha! I’ve made so many of your recipes, and they come out perfect, because of your perfect instructions. They taste delicious and my entire family loves them. Thank you ❤️
I’ve made this recipe twice now and the third attempt is in the oven right now and making my home smell so wonderful! This time, I made some variations…I added a little Worcestershire, fresh parsley and a little garlic powder in the egg mixture. Didn’t have sour cream on hand, so subbed it with Greek yogurt. Fingers crossed everyone loves this as much as the original!
You’re welcome! I’m so happy you enjoyed it, Nazish! Thank you so much for sharing those changes with me. I bet they’re going to love it!
Not a big fan of this recipe. I think it might be better with sausage rather than bacon. Maybe some dice jalapeno’s with the bell peppers too. I have made her Breakfast Burrito’s that I liked so much better!
If I double the recipe would a 12″ cast iron pan be big enough. If so how much time should be added?
Hi Bob, this will work in a 12″ pan, but it will be thinner. I hope you love this recipe.
Super delicious 😋 I wanted to add a photo but I couldn’t
Hi Margret, you’re welcome to add images to social media (FB & IG) and use the hashtag #natashaskitchen for us to see it.
So versatile, this recipe lets you adjust easily to whatever you have handy. Loved it!
I am thinking of trying it with steak and mushrooms next.
Love this site!
I’m so glad you enjoyed this recipe, Hope! Thank you for your wonderful feedback!
we had this for breakfast/brunch today an absolute fav
Lovely to hear that! Thanks for sharing.
Your breakfast recipes are just wonderful. I like to fix these for my daughter to take to work. She is working through this pandemic and I want to keep a smile on her face. She loves taking pictures of the finished meals. Thank you so much. Bev
Yes please do! I’m sure that will really make her day. Stay safe to you and your daughter.
I love all your recipes Natasha
I’m so glad I found your site when I was looking for a good recipes, I’m looking forward for more new great recipes. God Bless
I’m so happy to hear you are enjoying my blog! Thank you for sharing that with us, Sonia 🙂
Hi natasha. Thanks for this recipe. It was good. Plus my husband is from Belarus they love potatoes, so they quickly ate it,cause on the bottom it had potatoes.
I’m so happy you enjoyed that! Thank you
Do you think a 12” cast iron skillet would work okay for this recipe?
Hi Victoria! I haven’t tried it in a 12″ cast iron. It may be a little short and thin compared to the 10″ we used. Maybe try one and a half of the recipe amount and adjust the bake time slightly? I hope it works out for you.
Could this recipe be frozen? If so, would you bake before freezing?
Hi Terri, that is a great question but I haven’t tried freezing this one. I would probably freeze after baking.
Hello Natasha! Would you anticipate any problems with doubling this recipe to put in a 13×9 casserole dish? There will be 8 adults in our group along with a whole host of little children, so one skillet wouldn’t be enough for us!
Hi Marta, In a 9×13, it will be deeper than in a 10″ skillet if you double the recipe so you may need to increase the baking time – maybe 30 minutes is my guess? I hope you all enjoy the recipe! 🙂
I just wanted to follow up and say it worked perfectly doubling the recipe in a 13×9 dish! It took quite a bit longer, but everyone raves about it, asked for the recipe and I made it along with both of your cinnamon roll recipes- also a hit with everyone. Someone even said they were the best they’ve had! When they complimented me in my cooking, I always say I’m a good recipe follower, and these are from my favorite site! Thanks so much for all your work, Natasha!
My pleasure Marta! Thanks for sharing your excellent review and thoughtful comments! 🙂
Hi Natasha, thank you for another great recipe. I changed it a little bit due to the ingredients I had on hand. I sauteed ground beef instead of the bacon with the peppers and onions. And prepped the egg mixture and the veggie/ ground beef mixture the night before. So in the morning all I had to do was grate potatoes and make the hash browns. Needless to say it was delicious even with the adjustments. Thank you so much.
I’m so glad you enjoyed it and thank you for sharing your modifications! I love your ideas!!
It was soooo good! Love your recipes! Always the best!
Thank you so much Oksana! 🙂
I was wondering if I am able to use anything else besides a cast iron skillet?
Hi Inna, yes, any kind of oven-safe skillet or you could transfer everything to a deep dish pie plate and bake it in there 🙂
Can I leave it on the stove to finish cooking, instead of using the oven?
Hi Emily! I have always baked this but from a quick google search, I found the following instructions: reduce heat to medium-low, cover and cook 10-15 minutes or until center is set. If you experiment with this on the stovetop, please let me know how it goes! 🙂
I made this dish twice so far and it’s great! But, I seem to have a problem with the grated potatoes sticking to the cast iron skillet while I sauté. It leaves a scorched bottom layer that’s hard to remove. Any suggestions?
Hi Marlene, are you using a seasoned cast iron skillet. A well seasoned skillet doesn’t stick nearly as much as one that is not (I learned this the hard way awhile back after repeatedly washing my cast iron skillet with soap – shhh don’t tell anyone! 😉 If you are using a seasoned skillet, you might try turning the heat down a little bit and add a splash more oil if you see it starting to stick. One more thing, it helps if you are thorough when squeezing dry your grated potatoes to get rid of any excess moisture. I hope that helps for next time! Check out this video on keeping a well seasoned skillet (I apologize if you are a prop at this already, but if you aren’t, this will help :))
Did you ever make this recipe over night?
I haven’t but I think it could work. If you try it, let me know how you liked it! 🙂
Natasha we loved this dish! I honesty though it’s gonna take so much longer to prepare and woke up 1 hour earlier to make breakfast on Saturday. It only took like 40 min total time. Also I don’t think I will ever buy hash browns. It’s so easy to make my own and they taste so much better. Thanks, your recipes never disappoint me.
Inna, I’m so glad you liked this recipe! Thank you for taking the time to write a nice review 😀.
This looks so good Natasha, hope you are doing well. 🙂
Thank you so much Bee! Life has been so busy. We’re working on selling our house and everything just seems like a whirlwind. I’m looking forward to the quiet after the storm 🙂 I hope you’re doing great! 🙂
Omg mmmmm wow gotta try egg and cheese what could be better lmao in place of the bacon would something like mushrooms and zucchini work it looks very pizzaish almost like an egg pizza cool
I love your ideas! thanks for sharing 🙂
Oh really cool awesome gr8 that I can put in those add ins mmmmm my mouth is watering right now gurl lol
Thanks for the new recipe Natasha! I made a couple minor changes, turkey breakfast sausage instead of bacon & cheddar instead of mozzarella. It turned out great! I really like using fresh potatoes instead of frozen, more work but really worth it! Pinned! Thanks, Pete
Pete, I’m so happy you enjoyed the recipe. Thank you for sharing that with us and you are welcome. 😀
You’ve wrote 350 above. Is it fahrenheit or celcius?
Thank you for noticing that Samantha 👏🏼, recipe calls for 350˚F. I also updated the recipe to show that.
Great dish for company. Pinned. Thanks.
You’re awesome! Thanks Mary 🙂
Do you think you could prepare this the night before and bake it in the morning?
I think that would work, just keep it covered and refrigerated until ready to bake. You could also fully bake it and then cover with foil and reheat until hot.
Great. Thank you!
This looks tasty! Quick question, I have a bag of frozen shredded potatoes (hashbrowns) in the freezer, I was wondering if you knew how much cups of the pre shredded potatoes I’d need to use for this recipe?
I want to say it’s about 4 cups. You need 1 lb with frozen hashbrowns as well. I’ve made a similar breakfast skillet with hashbrowns here: https://natashaskitchen.com/2014/05/07/cheesy-hash-brown-and-egg-breakfast-casserole/
This is an ultimate breakfast, Natasha! I am sharing this goodness on all my social media now!
Thank you Tania 😀!
This looks delicious, will be making tomorrow! Thanks for the recipe😀
Thank you Irina, let me know it turns out 😀.
This looks DELICIOUS! I’m very new to blogging and I came across your’s and I just wanted to say how beautiful your pictures are and how easy your recipes are to follow! I’ll definitely be stopping back here often 🙂
Anna, thank you for the compliment. You should have seen my pictures when I was just getting started 😊.
Yummy! all that cheesy goodness looks incredible! Love a good breakfast recipe!
Thank you! I’m a sucker for cheesy goodness 🙂
Love it!!!
Thank you 🙂