Basic Breakfast Casserole


  • 6-8 red potatoes
  • 2 tbsp butter
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 medium yellow onion, diced
  • 1 bell pepper, diced
  • 5 mushrooms, diced
  • 1 lb fully cooked bacon, diced
  • 12 eggs
  • 1 cup shredded cheese
  • 1 tsp salt
  • 1 tsp garlic powder


Grease a 9×13 baking dish.

Wash and cut your potatoes into bite sized pieces. You want enough potatoes to cover the bottom of your baking dish.

Dice 2 tbsp butter.

Spread butter evenly over the potatoes.

Season potatoes with 1/2 tsp of salt and garlic powder, each.

Bake potatoes for 15 minute, just until the potatoes start to soften.

Dice 1/2 medium yellow onion, 1 bell pepper, 5 mushrooms, and 1 lb of fully cooked bacon (you can cook your own bacon or use precooked bacon)

Add diced onions, pepper, mushrooms, and bacon to a mixing bowl.

To the bowl add 12 eggs, 1 tsp salt and garlic powder, each.

Mix well.

Once the potatoes have baked for 15 minutes. Remove the baking dish from the oven.

Dump your egg mixture to the baking dish.

Top with one cup of shredded cheese.

Return baking dish to the oven.

Bake for about an hour or until eggs are firm in the middle.

Makes 12 servings.

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