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Breakfast Casserole with Potatoes

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This Breakfast Casserole with Potatoes is a crowd pleaser! It is also gluten and dairy free, loaded with protein and packed with flavor. It can easily be prepared a day ahead making breakfast a breeze and one everyone will love!

Breakfast casserole in a glass 9x13 pan with broken eggs on a wooden plate

Breakfast truly is the most important meal of the day in my opinion. It starts our day by adding fuel to our bodies preparing us for the day ahead. When I eat a balanced breakfast, with a lot of protein, I get my blood sugar balanced to start the day and it makes me feel more energetic and satisfied as well.

This breakfast casserole is loaded with protein sources like eggs, bacon and sausage. It also has healthy fats from the coconut milk and the potatoes are a satisfying serving of carbohydrates. Your body will appreciate a balanced meal like this to start your day!

Ingredients you need to make this recipe

Breakfast casserole dish in a glass pan with a portion of it taken out with a wooden spoon

Potatoes- I used gold potatoes for this recipe. You could also use sweet potatoes or white potatoes.

Avocado oil- I use avocado oil for the majority of my cooking because it is not an inflammatory oil such as canola or vegetable oil. You could also use olive oil if you don’t have avocado oil.

Onion- I used a white onion for this recipe. You can buy it pre-chopped to save time, or if you are sensitive to cutting onions like I am. You could also use a sweet yellow onion.

Red & Green Pepper- I love adding red peppers to my recipes. Do you know that red peppers have more Vitamin C than an orange?! They are great to use to add some extra nutrition and color to your food.

Breakfast Sausage- The brand I use is Swaggerty’s from Sprouts, but you can use any breakfast sausage you prefer. There are several sausage roll options in the freezer section at most grocery stores.

Bacon- Because all good casseroles have some bacon! Our favorite bacon is Coleman’s and you can buy it in bulk at Costco.

Coconut milk- I buy this in the canned food section and it adds a creaminess to the casserole while also providing good healthy fats to help keep you satisfied for longer.

Eggs- The piece that holds it all together! My favorite brand of eggs are Happy Eggs but you can use any eggs.

Salt & Pepper– you will use them to season the potatoes. I highly encourage you to use a real salt such as Redmond’s to increase the nutritional value. Redmond real salt provides important minerals and the salt tastes amazing, too!

a plate of breakfast casserole on a plate with a fork and the a 9x13 dish filled with breakfast casserole

How to make Breakfast Casserole with Potatoes

Preheat oven to 425 degrees. While oven is preheating, peel and dice the potatoes, onions and peppers.

Set peppers and onions aside. Take the potatoes and place them on a rimmed baking sheet with parchment paper. Drizzle 1 tablespoon of avocado oil on top of the potatoes and mix well. I use a basting brush to spread it around evenly, and then sprinkle with salt and pepper to taste. Potatoes will need to cook for approximately 25-30 minutes. Once you remove the potatoes from the oven, decrease heat to 400 degrees.

cooked potatoes in a glass baking dish

While the potatoes are cooking, cook the bacon in a skillet. Once the bacon is done, place it on a paper towel lined plate to soak up any additional grease. Chop the bacon finely once it has cooled.

Cook the breakfast sausage in the same skillet until no longer pink and cooked all the way through. Line a bowl with paper towels and then place cooked sausage in the bowl to soak up any additional grease.

If needed, add 1 tablespoon of avocado oil to the skillet and cook the peppers and onions until the onions are translucent and the peppers have softened.

Spray a 9×13 pan with olive oil or avocado oil spray. Then add the cooked potatoes on the bottom followed by the sausage, chopped bacon, peppers and onion.

Potatoes, bacon, peppers and onions in a 9x13 glass dish

Whisk the eggs and coconut milk until the yolks are well beaten.

Pour the egg mixture over the ingredients in the 9×13 pan and bake at 400 for 20-25 minutes. The casserole is done once the eggs are not soupy in the middle.

9x13 glass pan filled with potatoes, bacon, peppers and onions with a glass pitcher filled with egg mixture

How can I prepare this recipe ahead of time?

This recipe admittedly has a lot of steps. I assure you once you have it, it will have been worth your time, but if you want to prep ahead to save time in the morning, you totally can. You can prepare most of the ingredients ahead and refrigerate them in glass airtight containers to use the next day.

  • Cook sausage
  • Cook and chop bacon
  • Dice & sauté peppers and onions
  • Bake potatoes
a piece of breakfast casserole on a grey plate with the casserole dish behind the plate

If you prepare these ingredients the day before you can wake up the next morning and simply place them in the 9×13 pan and it can be ready to cook in 5-10 minutes to save you a significant amount of time. Just don’t forget to preheat your oven so you aren’t waiting on that!

I hope you enjoy this breakfast casserole with potatoes, and if you are looking for another gluten free breakfast casserole you can check out my healthy breakfast casserole.

Breakfast Casserole with Potatoes

Print Recipe
a 9x13 pan filled with breakfast casserole with eggs and a wooden spoon and grey napkin
Prep Time:40 minutes
Cook Time:25 minutes
Total Time:1 hour 5 minutes


  • 2 cups diced potatoes
  • 2 TBS avocado oil
  • ¼ onion diced
  • ½ red pepper diced
  • ½ green pepper diced
  • 1 lb breakfast sausage
  • 8 slices cooked bacon
  • ¼ cup coconut milk
  • 12 eggs
  • Salt and Pepper to taste


  • Preheat oven to 425°
  • While oven is preheating, dice the potatoes, peppers and onions. Set peppers and onions aside.
  • Place diced potatoes on rimmed baking sheet lined with parchment paper. Drizzle with 1 tablespoon of avocado oil and lightly season with salt and pepper.
  • Bake potatoes at 425° for approximately 25-30 minutes. Once potatoes are done, reduce oven temperature to 400°.
  • While potatoes are baking you will prepare the rest of the casserole.
  • Cook 8 slices of bacon in a skillet on the stove and once cooked place on a plate lined with paper towels to soak up the grease. Once cooled, dice the bacon and set aside.
  • Using the same skillet, cook the breakfast sausage. Once cooked, place sausage in a paper towel lined bowl to soak up additional grease.
  • If needed, add additonal 1 tablspoon of avocado oil to skillet and sauté the onions and peppers until onions are trasluscent and peppers are tender.
  • Spray a 9×13 casserole dish with cooking spray and layer cooked potatoes, bacon, sausage and peppers.
  • Whisk 12 eggs and coconut milk and pour into the casserole dish.
  • Bake at 400° for 20-25 minutes or until eggs are fully cooked in the center.


You can easily prep this casserole ahead of time.  Prepare following ingredients and then refrigerate in airtight containers.
  • Dice and cook potatoes
  • Cook bacon and chop
  • Cook sausage
  • Saute onions and peppers


Calories: 400kcal | Carbohydrates: 12g | Protein: 21g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 294mg | Sodium: 597mg | Potassium: 570mg | Fiber: 2g | Sugar: 1g | Vitamin A: 664IU | Vitamin C: 28mg | Calcium: 53mg | Iron: 3mg
Servings: 8
Calories: 400kcal
Author: Amy

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