Breakfast Casserole with Bacon and Hash Browns

This breakfast casserole goes from stove to oven in one pan. Under the gooey cheesy crust, it's loaded with bacon, hash browns and of course, more cheese!

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

This breakfast casserole goes from stove to oven in one pan. Under the gooey cheesy crust, it's loaded with bacon, hash browns and of course, more cheese!

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.

This breakfast casserole goes from stove to oven in one pan. Under the gooey cheesy crust, it's loaded with bacon, hash browns and of course, more cheese!

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.

This breakfast casserole goes from stove to oven in one pan. Under the gooey cheesy crust, it's loaded with bacon, hash browns and of course, more cheese!

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.

This breakfast casserole goes from stove to oven in one pan. Under the gooey cheesy crust, it's loaded with bacon, hash browns and of course, more cheese!

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.

This breakfast casserole goes from stove to oven in one pan. Under the gooey cheesy crust, it's loaded with bacon, hash browns and of course, more 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.

This breakfast casserole goes from stove to oven in one pan. Under the gooey cheesy crust, it's loaded with bacon, hash browns and of course, more cheese!

This breakfast casserole goes from stove to oven in one pan. Under the gooey cheesy crust, it's loaded with bacon, hash browns and of course, more cheese!

Breakfast Casserole Recipe

5 from 8 votes
Prep Time: 15 minutes
Cook Time: 28 minutes
Total Time: 43 minutes
This breakfast casserole goes from stove to oven in one pan. Under the gooey cheesy crust, it's loaded with bacon, hash browns and of course, more cheese!
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.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $8-$10
Servings: 6 slices

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

  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.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

This breakfast casserole goes from stove to oven in one pan. Under the gooey cheesy crust, it's loaded with bacon, hash browns and of course, more cheese!

This breakfast casserole goes from stove to oven in one pan. Under the gooey cheesy crust, it's loaded with bacon, hash browns and of course, more cheese!

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Olga
    November 29, 2018

    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. Reply

    • Natashas Kitchen
      November 29, 2018

      I’m so happy you enjoyed that! Thank you Reply

  • Victoria
    August 16, 2018

    Do you think a 12” cast iron skillet would work okay for this recipe? Reply

    • Natashas Kitchen
      August 16, 2018

      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. Reply

  • Terri
    March 4, 2018

    Could this recipe be frozen? If so, would you bake before freezing? Reply

    • Natasha
      natashaskitchen
      March 5, 2018

      Hi Terri, that is a great question but I haven’t tried freezing this one. I would probably freeze after baking. Reply

  • Marta
    October 25, 2017

    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! Reply

    • Natasha
      natashaskitchen
      October 25, 2017

      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! 🙂 Reply

      • Marta
        October 30, 2017

        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! Reply

        • Natasha's Kitchen
          October 30, 2017

          My pleasure Marta! Thanks for sharing your excellent review and thoughtful comments! 🙂 Reply

  • Sveta
    January 21, 2017

    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. Reply

    • Natasha
      natashaskitchen
      January 21, 2017

      I’m so glad you enjoyed it and thank you for sharing your modifications! I love your ideas!! Reply

  • Oksana Jatskovski
    December 28, 2016

    It was soooo good! Love your recipes! Always the best! Reply

    • Natasha's Kitchen
      December 29, 2016

      Thank you so much Oksana! 🙂 Reply

  • Inna
    July 25, 2016

    I was wondering if I am able to use anything else besides a cast iron skillet? Reply

    • Natasha
      natashaskitchen
      July 25, 2016

      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 🙂 Reply

      • Emily
        June 20, 2018

        Can I leave it on the stove to finish cooking, instead of using the oven? Reply

        • Natasha
          June 20, 2018

          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! 🙂 Reply

  • Marlene
    May 23, 2016

    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? Reply

    • Natasha
      natashaskitchen
      May 23, 2016

      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 :)) Reply

  • Alla Y.
    April 21, 2016

    Did you ever make this recipe over night? Reply

    • Natasha
      natashaskitchen
      April 22, 2016

      I haven’t but I think it could work. If you try it, let me know how you liked it! 🙂 Reply

  • Inna
    March 12, 2016

    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. Reply

    • Natasha
      natashaskitchen
      March 12, 2016

      Inna, I’m so glad you liked this recipe! Thank you for taking the time to write a nice review 😀. Reply

  • March 9, 2016

    This looks so good Natasha, hope you are doing well. 🙂 Reply

    • Natasha
      natashaskitchen
      March 9, 2016

      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! 🙂 Reply

  • Tzivia
    March 6, 2016

    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 Reply

    • Natasha
      natashaskitchen
      March 6, 2016

      I love your ideas! thanks for sharing 🙂 Reply

      • Tzivia
        March 7, 2016

        Oh really cool awesome gr8 that I can put in those add ins mmmmm my mouth is watering right now gurl lol Reply

  • Pete Ormsbee
    March 6, 2016

    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 Reply

    • Natasha
      natashaskitchen
      March 6, 2016

      Pete, I’m so happy you enjoyed the recipe. Thank you for sharing that with us and you are welcome. 😀 Reply

  • Samantha
    March 6, 2016

    You’ve wrote 350 above. Is it fahrenheit or celcius? Reply

    • Natasha
      natashaskitchen
      March 6, 2016

      Thank you for noticing that Samantha 👏🏼, recipe calls for 350˚F. I also updated the recipe to show that. Reply

  • Mary
    March 5, 2016

    Great dish for company. Pinned. Thanks. Reply

    • Natasha
      natashaskitchen
      March 5, 2016

      You’re awesome! Thanks Mary 🙂 Reply

  • March 5, 2016

    Do you think you could prepare this the night before and bake it in the morning? Reply

    • Natasha
      natashaskitchen
      March 5, 2016

      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. Reply

  • Francesca
    March 4, 2016

    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? Reply

  • March 4, 2016

    This is an ultimate breakfast, Natasha! I am sharing this goodness on all my social media now! Reply

    • Natasha
      natashaskitchen
      March 4, 2016

      Thank you Tania 😀! Reply

  • Irina
    March 3, 2016

    This looks delicious, will be making tomorrow! Thanks for the recipe😀 Reply

    • Natasha
      natashaskitchen
      March 3, 2016

      Thank you Irina, let me know it turns out 😀. Reply

  • March 3, 2016

    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 🙂 Reply

    • Natasha
      natashaskitchen
      March 3, 2016

      Anna, thank you for the compliment. You should have seen my pictures when I was just getting started 😊. Reply

  • March 2, 2016

    Yummy! all that cheesy goodness looks incredible! Love a good breakfast recipe! Reply

    • Natasha
      natashaskitchen
      March 2, 2016

      Thank you! I’m a sucker for cheesy goodness 🙂 Reply

  • Tatyana
    March 2, 2016

    Love it!!! Reply

    • Natasha
      natashaskitchen
      March 2, 2016

      Thank you 🙂 Reply

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