Easy Breakfast Casserole

Breakfast Bake

This easy breakfast casserole is a fantastic addition to any breakfast or brunch menu but can be served as a light meal as well. Every body will be smitten with this perfect combination of delicious crisp potato cubes, crisp bacon and fried eggs.

You will have to parboil the potatoes for this easy breakfast casserole recipe so please allot the proper time. If you start this with raw potatoes it will take forever to be done and chances are your potatoes will cook unevenly — over cooked on the outside and under cooked inside.

This is what you are going to need for this absolutely wonderful and easy breakfast casserole:

Serves eight

6 medium Russet potatoes
8 strips bacon + rendered fat
1 large white onion – coarsely chopped
4 garlic cloves – finely chopped
1 large red bell pepper – coarsely chopped
1 TBS chopped parsley
8 eggs
½ tsp. salt
2 tsp. black pepper
1 TBS oil – if necessary

Preheat oven to 350 degrees.

Peel and boil the potatoes in lightly salted water but not until they are completely cooked through. Cool down and cube.

Cook the bacon in a large skillet – preferably oven proof. Remove it when it is crisp and keep the rendered fat. Add the onion to the bacon fat and cook for about 4 minutes – until soft and translucent. Add the garlic and cook for a couple more minutes – stirring often – until fragrant. Add the peppers and parsley and cook for another 4 to 5 minutes – stirring occasionally.

Add the diced potatoes to the skillet and mix – making sure not to destroy the potato. Allow the potatoes to brown a bit – about 5 minutes. Add some extra oil if necessary. Crumble the bacon into the cooked potatoes, add the salt and pepper. Mix carefully and place skillet in the oven. If you do not have an oven proof skillet, transfer the potatoes to a casserole or oven proof dish. Bake the potatoes for about 15 minutes.

Remove the pan from the oven and, using the back of a spoon, make 8 indentations on the potatoes. Place an egg in every indentation. Return pan to oven and bake for an extra 10 to 15 minutes until the eggs are cooked like you want them. Remove from oven and serve. Enjoy!

CALORIES 322.69; FAT 17.06 grs (sat 5.20; mono 7.48; poly 2.31); PROTEIN 12.03 grs ; FIBER 3.13 grs; CARBS 30.43 grs; CHOLESTEROL 201.67 mg; IRON 1.78 mg; SODIUM 414.01 mg; CALCIUM 54.12 mg

Print the Breakfast Bake Recipe Here

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!

2 Comments

  • August 10, 2013

    maria v zepeda

    Do you have an idea for me my husband doesnt like sunny side up eggs will only eat scrabbled eggs? Any suggestion?

  • August 17, 2013

    theFrugalChef

    Hola Maria!
    Make the potatoes without the eggs and serve him scrambled eggs on the side. It will be delicious! Thank you again!
    Mary Ann

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