18. Breakfast Casserole

All of your favorite breakfast items in an easy to eat dish

Prep to plate time: 1 hr 15 min
Serves: 6-8


  • 6 slices of bacon
  • 1 large Yellow Onion
  • 1 Green Bell Pepper
  • 4 large Eggs
  • 1 lbs Potatoes
  • 3 cloves Garlic
  • 1 cup shredded Cheddar Cheese
  • 2 medium Tomatoes
  • 1/3 cup Sun-Dried Tomatoes
  • Olive oil
  • Paprika
  • Pepper


  1. PREP: Dice the onion. Chop the bell pepper, tomatoes and sun-dried tomatoes. Mince the garlic.
  2. PREP: Cut the potatoes into 1″ chunks
  3. Place potatoes in a pot and fill with water just enough to cover. Bring to a boil and cook for 10 min then drain
  4. In a skillet, cook the bacon on medium-high until just crisp. Remove and drain on a paper towel
  5. Retain about 1 Tbsp of fat in the skillet, then add the onions, peppers, garlic and sun-dried tomatoes and cook on medium heat for 3 min until softened and fragrant
  6. Add the tomatoes and cook for 10 min
  7. Turn off the heat, add the potatoes and stir with the rest of the vegetables
  8. Spread the contents in a lightly oiled baking dish
  9. Crumble the bacon and sprinkle cheese evenly over the top of the dish
  10. Lightly coat the top with paprika and pepper
  11. If serving the next day, the casserole can be covered and cooked the next day
  12. Preheat the oven to 350°F
  13. Make room in the casserole using a spoon for 4 eggs. Break the eggs in the cleared spaces
  14. Bake for 25 min until eggs have fully cooked 
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