Breakfast Casserole

Breakfast Casserole

Try this make ahead casserole and show 'em why breakfast for dinner is the best meal.
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8 servings


  • 2 medium russet potatoes
  • 5 slices bacon, cut into 1/2 inch strips
  • 1 medium green bell pepper, diced
  • 1 medium red bell pepper, diced
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 8 eggs
  • 1 cup milk
  • 2 cups cheddar, grated


  • Preheat oven to 350 F.
  • Soften potatoes until just about the right texture to eat, either by microwaving or lightly boiling.
  • Cook bacon on the stove until it's reached your desired crispiness. Drain all but 2 tbs bacon grease.
  • Lightly sauté bell peppers, onion, and garlic in bacon grease, about 5 minutes. Turn off heat and let cool.
  • In a separate bowl, whisk together eggs and milk. Stir in cheese, potatoes, bacon, and vegetables.
  • Pour the mixture into a greased baking dish.
  • Bake until the top is golden and it passes the toothpick test, about 40 minutes.
  • Serve warm, garnished with your favorite herb. (We used rosemary, but parsley or green onions are great too!)


There's a lot to play around with here. Try a mediterranean twist by adding sun dried tomatoes and feta, or a southwestern one with spicy peppers and avocado.