Breakfast Casserole with Bacon and Hash Browns


  • 1 lb (4 medium) potatoes (I used yukon yellow potatoes)
  • 5 strips bacon, sliced into strips
  • ½ medium onion, finely diced
  • 1 medium bell pepper, seeded and diced
  • 1-2 Tbsp olive oil to sauté
  • 6 large eggs
  • ¼ cup sour cream
  • ½ tsp salt
  • ⅛ tsp black pepper
  • 1½ cups mozzarella cheese, divided
  • diced tomatoes, chives, or avocado to garnish


  1. Peel and grate potatoes then squeeze dry with several paper towels. Set aside.
  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.
  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.
  4. In a medium bowl, whisk together 6 large eggs, ¼ cup sour cream, ½ tsp salt and ⅛ tsp pepper. Stir in sautéed onion, bell pepper and bacon, along with ¾ cup cheese.
  5. Pour egg mixture evenly over potatoes. Sprinkle ¾ 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.

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