This breakfast bake is a perfect weekend brunch meal. With bacon, sausage, eggs, bell peppers, onions, potatoes, and cheese you really cannot go wrong with this dish. It should have something for everyone.
I absolutely love recipes like this where you have everything you need for breakfast in one bite. Well that is everything but coffee. This recipe takes a little prep work by cooking the sausage and bacon prior to baking but the end result is well worth the effort. This is a great recipe for meal prep as well as it will work for almost the entire week.
In this recipe
This is one of those recipes that feels like there is everything and the kitchen sink in it. Well that isn’t too far off. The best part about this recipe is that it is customizable as you see fit. One of the key things is to make sure you have enough eggs for the filling. Five eggs should do the trick. Take a look at the mix it up section for additional ideas.
Slicing the potatoes
One of the important things about slicing the potatoes is to make sure they are nice and thin. A mandolin is a great tool for this kind of job. You don’t want the slices to be potato chip thin. If they are too thin they will shrink. However if they are too thick they will not cook all of the way through. If you do not have a mandolin a knife will do the trick. If you have thicker slices you will want to put them on the bottom for additional support.
Lining the baking dish
When lining the baking dish, I use a pie pan but an 8 x 8 in square baking dish works just as well, start using the smaller slices in circumference to line the sides. Then working from the outside in overlap the potatoes in rings until you get to the center. If you find that the slices are too thin you can make two layers of the slices and that will help with the structure.
Time to bake
When cooking eggs you want to make sure that the whole thing can set. A good way to test is if there it a little jiggle in the center but the sides are set. Another way to test is to stick a knife into the dish out an inch from the center. If it comes out clean then it is ready to take out of the oven. Keep in mind it will still cook once out of the oven. If it doesn’t set then that could be due to too many watery vegetables or not enough eggs.
Mix it up!
Below are some additional ideas for your breakfast bake filling. Just make sure to use only 2.5 cups of meat and veggies:
- Remove the meat and add spinach and mushrooms for a vegetarian option. Be sure to cook both of these before adding them to the egg mixture as they have a lot of water.
- Use quiche Lorraine ingredients
- Change out the cheese to goat cheese or cheddar
- Use the same ingredients as my Spinach, Bacon, and Goat Cheese Quiche.
Looking for other breakfast ideas?
Breakfast Bake with Potato Crust
- 9 inch deep dish pie pan
- Large mixing bowl
- Slotted spoon
- 1½ lbs golden potatoes
- ½ lb thick cut bacon
- ½ lb ground sausage
- 1 cup bell pepper diced
- ⅓ cup onion diced
- 1 jalapeno pepper chopped
- 2 tbsp avocado oil
- ½ tbsp salt
- ½ tbsp ground black pepper
- 5 eggs
- 1 cup heavy cream
- ½ cup colby jack cheese shredded
- Preheat the oven to 400°F or gas mark 6.
- Using a mandolin slice the potatoes. In a large bowl combine the potatoes, oil, salt and pepper and toss to coat. Line the pie pan starting with the edge with the potatoes overlapping to prevent gaps. The working from the outside in, on the bottom of the pan, create a ring or overlapping potatoes. Working inwards repeat until all of the bottom of the pan is covered. Bake for 15 minutes, the remove from the oven.
- While the potatoes are baking cut the bacon into small pieces. On medium high heat cook the bacon until crispy. Using a slotted spoon remove the bacon and set aside.
- Cook the sausage until browned in the sauce pan on medium high heat. Remove using a slotted spoon and set aside.
- Reduce the oven temperature to 350°F or gas mark four.
- In a large bowl whisk the eggs. Add the cream and whisk until combined. Add the peppers, onions, cheese, bacon, and sausage. Mix to combine.
- Pour the egg mixture into the pie pan gently. This will keep the potatoes from rising up through the egg mixture. If some do just press them back down to the bottom. Bake for 30 minutes or until the egg mixture is set.
- Allow to cool for 10 minutes before slicing.