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Manda's Breakfast Casserole


"A hearty breakfast casserole that packs in plenty of veggies, meat, and topped with warm cheese. Add any cooked breakfast meat you would like instead of bacon. Top with salsa for a fresh kick."
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1 h 25 m servings 172 cals
Original recipe yields 10 servings (1 9x13-inch casserole dish)

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  • Prep

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  1. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble into pieces.
  2. Preheat oven to 425 degrees F (220 degrees C). Grease bottom and sides of a 9x13-inch casserole dish.
  3. Layer potatoes, red bell pepper, orange bell pepper, onion, and jalapeno pepper in the casserole dish. Sprinkle 1/2 cup Cheddar cheese on top. Scatter bacon pieces over the cheese.
  4. Whisk eggs, milk, garlic powder, black pepper, salt, and paprika together in a large bowl. Pour over layers in the casserole dish.
  5. Bake in the preheated oven until set, about 35 minutes. Remove from oven and top with remaining 1/2 cup Cheddar cheese. Continue baking until cheese is melted and golden, about 10 minutes more.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 172 calories; 10.7 g fat; 7.5 g carbohydrates; 11.5 g protein; 134 mg cholesterol; 451 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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I cooked the bacon in a 10" cast iron skillet and then used that same skillet to make the casserole in. I thought the 1 tablespoon of garlic powder might be too much for us, so I used 1 teaspo...

I used browned hash browns on the bottom and cooked hot sausage instead of bacon. Seriously delicious!!! We didn't have left overs!

1 tablespoon of pepper was to much for our taste. Thinking it should be 1 teaspoon. Next time I will put bacon on top of potatoes to keep it from getting to crispy.