Egg, Potato, and Bacon Breakfast Casserole Recipe


Last night was a breakfast for dinner kind of night and oh my word, did I discover my new favorite casserole recipe! I’d never made this before, but it’s definitely going on my “make-again” list. 

Here’s what I used: 

  • 5 slices of thick, all-natural, nitrate-free bacon, broken into pieces
  • 1 large yellow onion, peeled and diced
  • 1 yellow bell pepper, diced
  • Garlic Garlic seasoning from Tastefully Simple or you can use 4 cloves garlic, minced 
  • 1/3 cup sun-dried tomatoes, chopped
  • 8 cage-free, antibiotic-free eggs
  • 1 cup organic milk
  • 2 cups all-natural, rBGH-free cheese
  • 3 cups all-natural frozen diced potatoes (non-GMO)
  • 2 teaspoons salt, divided
  • 1 teaspoon pepper



  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Grease a 9×13″ baking dish.
  3. Cook your bacon in the oven on a foil lined baking sheet. Just pop it in when you preheat the oven and it should be done in 15-17 minutes.
  4. Cook your onion, yellow bell pepper, garlic, sun-dried tomatoes, and 1 teaspoon of salt in a skillet over medium heat until soft, about 5 minutes.
  5. In a separate (large) bowl, beat eggs and whisk in milk. Whisk in your other teaspoon of salt, and the pepper. Stir in frozen potatoes, cheese, bacon and vegetables. 
  6. Pour into your greased baking dish.
  7. Bake for 40-50 minutes or until a knife inserted in the center comes out clean. 

I am not kidding…this was the best! And simple…you know I love that! 



I found this recipe at 


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