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!

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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

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!

Natasha's Kitchen Cookbook

Breakfast Casserole Recipe

4.94 from 29 votes
Author: Natasha Kravchuk
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.
Prep Time: 15 minutes
Cook Time: 28 minutes
Total Time: 43 minutes

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

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.
Course: Breakfast
Cuisine: American
Keyword: Breakfast Casserole
Skill Level: Easy
Cost to Make: $

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!

Natasha Kravchuk

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 and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Comments

  • Moser
    November 7, 2023

    Another great one from
    NK. Great for dinner! Kids loved it. Can’t wait for tomorrow morning leftovers.

    Reply

    • Natasha's Kitchen
      November 7, 2023

      Thank you! I’m glad to hear that your kids loved it.

      Reply

  • Linda Madaris
    December 20, 2022

    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!!

    Reply

    • Natashas Kitchen
      December 20, 2022

      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!

      Reply

  • Lisa Sachleben
    October 24, 2022

    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?

    Reply

    • Natasha's Kitchen
      October 24, 2022

      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

      Reply

  • Nazish Shahab
    December 20, 2021

    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!

    Reply

    • Natashas Kitchen
      December 20, 2021

      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!

      Reply

  • Linda
    October 17, 2021

    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!

    Reply

  • Bob
    May 17, 2021

    If I double the recipe would a 12″ cast iron pan be big enough. If so how much time should be added?

    Reply

    • Natashas Kitchen
      May 17, 2021

      Hi Bob, this will work in a 12″ pan, but it will be thinner. I hope you love this recipe.

      Reply

  • Margret
    April 30, 2021

    Super delicious 😋 I wanted to add a photo but I couldn’t

    Reply

    • Natashas Kitchen
      April 30, 2021

      Hi Margret, you’re welcome to add images to social media (FB & IG) and use the hashtag #natashaskitchen for us to see it.

      Reply

  • Hope
    January 30, 2021

    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!

    Reply

    • Natashas Kitchen
      January 30, 2021

      I’m so glad you enjoyed this recipe, Hope! Thank you for your wonderful feedback!

      Reply

  • AREFEH VASEFI
    May 31, 2020

    we had this for breakfast/brunch today an absolute fav

    Reply

    • Natasha's Kitchen
      May 31, 2020

      Lovely to hear that! Thanks for sharing.

      Reply

  • Beverly E. Thomas
    May 17, 2020

    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

    Reply

    • Natasha's Kitchen
      May 18, 2020

      Yes please do! I’m sure that will really make her day. Stay safe to you and your daughter.

      Reply

  • Sonia
    August 28, 2019

    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

    Reply

    • Natashas Kitchen
      August 29, 2019

      I’m so happy to hear you are enjoying my blog! Thank you for sharing that with us, Sonia 🙂

      Reply

  • 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

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