a fusion of everything delicious about breakfast. Eggs, potatoes, bacon, cheese, and cheese are baked together in one simple recipe. It presents attractively and is great for gatherings with friends.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons olive oil
- 3 large baking potatoes, peeled and diced
- ½ cup chopped red bell pepper
- 2 cloves garlic, chopped
- ½ cup chopped onion
- salt and pepper to taste
- 10 slices bacon
- 4 eggs
- 1 teaspoon milk
- 1 cup shredded Cheddar cheese
Instructions
- Heat olive oil in a large skillet over medium heat. Add potatoes, red bell pepper, garlic and onion, and cook, stirring occasionally until potatoes are tender. Cover the pan with a lid for faster cooking.
- Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of an 8 or 9 inch cake pan with parchment paper. Set aside.
- Fry bacon in a skillet over medium heat, or cook in the microwave, until crisp. Drain, crumble and set aside. Sprinkle the cheese in the bottom of the prepared pan. Sprinkle bacon crumbles evenly over the cheese. Scoop the potato mixture into the pan so it is evenly distributed. Whisk together eggs and milk with a fork, and season with a little salt and pepper. Pour evenly over the food in the pan.
- Bake for 20 minutes in the preheated oven, just until the egg is set. Remove from the oven and run a knife around the outer edge. Flip onto a serving plate, and remove the parchment paper. Serve and enjoy.
Nutrition Facts
| Calories | 552 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 242 mg |
| Dietary Fiber | 4 g |
| Protein | 26 g |
| Saturated Fat | 12 g |
| Sodium | 714 mg |
| Sugars | 5 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
Muffin Style! I added gluten free flour and corn starch to the batter. the cheese came out fried and yummy. There is a lot of oil involved so try to mitigate that with paper towels and grease collection.
My husband is in love with this recipe! So am i! I did have to make one tweak to it. I didn’t have shredded cheese so i had to use sliced cheese. But i would not recommend anyone to use the cheap brands. use good sliced cheese (if you are using it) ; like what you get in the deli or velveeta.
Made a few changes to mine according to the ingredients I had on hand. Used green peppers, red potatoes and red onions. Was still super delicious.
Really blah. Hubby put hot sauce in like others suggested, but still needs more help. We’ll probably make again but will use homemade sausage from this website or a hot Jimmy Dean sausage. May also use frozen hash browns for a firmer shredded potato if we have some on hand.
Easy and good. I added 2 more eggs and alittle milk. turned out perfect.
Absolutely fabulous! The cheese did stick to the parchment paper but it still looked great. I topped with a bit more cheese and microwaved it for 30 seconds. Oh and I also added shredded mushrooms to the potato mix because we love mushrooms and if I didn’t use them they would not be good for another couple of days. I served with the strawberries and cream recipe on here. Thanks!
This is really delicious served with sour cream and srircha on the side. It definitely needed 2 extra eggs and a little more milk to cover the potato mixture. To save time, I used Simply Potatoes refrigerated shredded hash browns in lieu of fresh potatoes, but I definitely think I would still shred the potatoes if using fresh. I probably doubled the onion and red pepper by using a whole one of each, and I added salt and pepper to the potato as well as the egg layer. The parchment paper is a must — no sticking at all!
Great recipe, one thing I added was half of a kielbasa sausage diced, it adds a little zip to the mixture.
I didn’t make it upside down (seemed silly), but I did use all the ingredients, maybe not in the recommended quantities, but overall it was extremely tasty. I added an extra egg, the potatoes I used just barely covered the bottom of the 8×8 pan (which was plenty) and I used 8 strips of thick cut bacon. It was a lot of work and prep, but delicious and a great way to start the day in a nice neat casserole.
The family loved it! A very versatile dish that I will be using often. I used two medium potatoes (fried in bacon grease), left out the garlic & green pepper, added two more eggs and about 1/2 c milk. This baked up nicely in a deep glass pie pan, but next time I might give the sides of the pan a light non-stick spray.
Very good! I followed the advice of another reviewer and did the arrangement in opposite order so I didn’t have to flip it since I didn’t have parchment paper.
This turned out really good. It was delicious and had a nice presentation. I did not feel like cooking the bacon so I just cut up some pre cooked turkey sausage that I had on hand. I also added a little bit of paprika to my potatoes as they were cooking.
Refrigerated or frozen hash browns can be substituted for the baking potatoes. They make this quicker and easierr to assemble.
I turned this into a breakfast casserole and not upside down as I didn’t have a round cake pan and read all the reviews about how the yield was too big. I put it in a 9×13 rectangle pan. I can’t believe they didn’t tell you to add any spices or seasonings to the vegetables. I added a bit of everything to them while they cooked, and some beef broth because they were starting to get brown before it was all cooked. I threw in some cilantro and parsley too. I followed the other raters advice on making it backwards, and added more egg and milk. I used egg substitute and almond milk. We don’t eat bacon at my house, so I used deli sliced turkey. I used 3 cheeses on top- feta, italian blend, and colby jack. I also cooked it at 375 for 25 minutes. Came out great!
Delicious and easy to make. Added half a cup of mozzerella cheese as well!
I put this together last night and baked this morning. Only used two potatoes, sausage instead of bacon and skipped the garlic. Served with Sausage Balls from this site. Made an easy breakfast for this busy morning. Thanks for posting, MOTMIK.
I love This Dish, It’s Super Easy To Make. And It Taste Awesome. 🙂
Good recipe. I made this for breakfast last week. I did modify it for out tastes I used jack cheese instead of cheddar, didn’t use any bell pepper but used more onion. One thing that does need to be adressed no matter what you put into this dish is that you need to use 1-2 more eggs than the recipe calls for and an extra splash of milk if you want to have enough to coat the other ingredients.
Very Good! Had to substitute as we were camping. Used 1 can of canned potatoes – diced. Diced ham steak – warmed. Quick, easy and Good! An I am not much of an egg eater and I still liked it.
It was a tasty dish, but I felt like it needed something more. It was almost like the potatoes, eggs and cheese didn’t meld together correctly.
This was alright, I thought I’d like it a lot more. The potato flavor seemed to take over the flavor of the dish but it’s not bad, just not what I expected. I followed the recipe exactly too except for using a square pan vs a round one – that shouldn’t impact the flavor though 🙂