Breakfast Casserole
This breakfast skillet goes from the stove to the oven in one pan. Note: it helps to have bacon, onion and bell pepper chopped prior to beginning recipe.
- Prep time
- 15 min
- Cook time
- 28 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb 4 medium potatoes (I used yukon yellow potatoes)
- 5 strips bacon (sliced into strips)
- 1/2 medium onion (finely diced)
- 1 medium bell pepper (seeded and diced)
- 1-2 Tbsp olive oil to sauté
- 6 large eggs
- 1/4 cup sour cream
- 1/2 tsp salt
- 1/8 tsp black pepper
- 1 1/2 cups mozzarella cheese (divided)
- diced tomatoes (chives, or avocado to garnish)
Instructions
- 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, 1/4 cup sour cream, 1/2 tsp salt and 1/8 tsp pepper. Stir in sautéed onion, bell pepper and bacon, along with 3/4 cup cheese.
- 5
Pour egg mixture evenly over potatoes. Sprinkle 3/4 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.