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A golden-brown slice of Loaded Breakfast Casserole with Bacon and Potatoes, showing crispy bacon bits and chunks of potato.

Loaded Breakfast Casserole with Bacon and Potatoes

This gluten-free breakfast casserole is packed with bacon, potatoes, and cheese, making it a hearty and comforting meal perfect for busy families. It's easy to prepare ahead of time for a delicious shared breakfast.
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Prep Time 20 minutes
Cook Time 50 minutes
Resting Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Casserole
  • 1/2 teaspoon cooking spray or olive oil for greasing the dish
  • 4 slices thick-cut bacon cut crosswise into 1/2-inch pieces
  • 1 large yellow onion peeled and diced
  • 1 medium yellow bell pepper diced
  • 4 cloves garlic minced
  • 1/3 cup sun-dried tomatoes chopped
  • 1 teaspoon kosher salt divided
  • 3 cups frozen diced potatoes do not thaw
  • 2 cups shredded cheddar cheese
For the Egg Mixture
  • 8 large eggs
  • 1 cup milk not nonfat
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon kosher salt

Equipment

  • 9x13-inch baking dish
  • Large skillet
  • Whisk
  • Large bowl

Method
 

  1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with cooking spray or olive oil.
  2. In a large skillet over medium heat, cook the bacon until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate. Leave about 1 tablespoon of bacon grease in the skillet.
  3. Add the diced onion and bell pepper to the skillet with the bacon grease. Cook until softened, about 5-7 minutes. Add the minced garlic and chopped sun-dried tomatoes and cook for another minute until fragrant.
  4. In a large bowl, whisk together the eggs, milk, 1 teaspoon of kosher salt, and black pepper.
  5. Spread the frozen diced potatoes evenly in the bottom of the prepared baking dish. Top with the cooked bacon, onion, bell pepper, and sun-dried tomato mixture.
  6. Pour the egg mixture evenly over the ingredients in the baking dish. Sprinkle the shredded cheddar cheese over the top.
  7. Bake for 45-50 minutes, or until the casserole is set and golden brown. A knife inserted into the center should come out clean.
  8. Let the casserole rest for 10 minutes before slicing and serving.

Notes

For a make-ahead option, assemble the casserole the night before, cover, and refrigerate. Bake as directed, adding a few extra minutes to the cooking time if needed. You can also substitute other cheeses like Monterey Jack or a blend of cheeses.

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