Breakfast Recipes with Eggs and Bacon and Potatoes

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking
Bacon Potato Egg Casserole

Just like at sweet-sweet home! Imagine that savory and simple food beautifully served right in the pan. You will eat it with appetite and within cozy environment creating by the dish cooked in a family style.

We are talking about potatoes with eggs and bacon. Do you like potatoes? This is an incredible source of vitamin C. There are lots of minerals, which mostly preserved during cooking. It offers immune-boosting benefits and satiates. When you are really hungry, you will find nothing simpler, healthier and more nutritious as a baked potato.

That is the fact that compared to other organic substances the carbohydrates are able to satisfy for a long time in particular when you face a day full of activities. It is used by the human organism as fuel.

You can boil it and mash with butter, or just eat it in jackets adding to salads, it has a fantastic taste when it is fried and done brown, and it can be combined with other products and stewed in casserole. Plenty of variants! And we are going to offer one of them being worthy of special attention.

Breakfast Recipes with Eggs and Bacon and Potatoes

Though, in the morning we prefer some slight meal and usually in small quantities, still the baked potatoes with bacon and eggs is a nice beginning of a day. It is satisfying and simple, moreover you can cook it at night for tomorrow and serve cool in the morning or reheat it – as you like. In both cases the taste will be delicious.

Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4
Calories 2000 kcal


  • 8 large eggs
  • 1/2 lb bacon finely cut
  • 1/2 large onion
  • 1/2 cup red pepper
  • 1/2 cup mushrooms
  • 1 cup milk
  • 2 cup cheddar cheese (shredded)
  • 2 cup frozen hash brown unthawed
  • 2 tsp salt
  • 1 tsp black pepper


  1. As usual you oven should be heated to 350°F. 

  2. Prepare a square baking dish approximately 8x8 in size and grease it with oil or butter a little bit. Put it away until it comes in handy.
  3. Now take a large frying pan and put bacon in it. Cook it over medium heat, and do not forget stirring from time to time escaping burning but the goal is to get tasty golden crisp.
  4. On achieving the aim you should take away the browned bacon from the pan it is better apply a slotted spoon for that. Put it on a plate and let it rest.

  5. Dice all the vegetables, take the frying pan with bacon fat and add the sliced mushrooms, onion, and red pepper, sauté the products for about four minutes until the vegetables become soft.
  6. Season with salt and continue cooking for a couple of minutes. 

  7. Remove from the heat.

  8. Take a separate bowl, beat the eggs inside, add the milk, salt, black pepper and whisk carefully.
  9. It’s high time to stir in the cheese, fried bacon, hash brown and stewed vegetable mixture.

  10. All the ingredients should be mixed and poured into the baking dish you have prepared before.
  11. Cook for 45 minutes. The eggs must set, if it occurs before, and then remove it from the heat.
  12. Serve without letting it cool.

Recipe Notes

It is not as fast as other dishes with potatoes can be, but the taste is really delicious! The advantage of the recipes of this kind is that it can be offered even on the day following the day of cooking and it will be satisfying as well.

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