Grammy's Kitchen · Breakfast Casserole · Breakfast Casserole
One of 85 breakfast casserole recipes we measured
from natashaskitchen.com
31 cooks on natashaskitchen.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 85.
| this recipe | typical | |
|---|---|---|
| dairy | 19% | 39% |
| fat | 7% | 0% |
| protein add | 56% | 113% |
| vegetables and beans | 191% | 40% |
| salt | 1% | 0% |
| aromatics | 25% | 22% |
| liquid | 19% | 41% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 lb 4 medium potatoes (I used yukon yellow potatoes) |
| 5 strips bacon (sliced into strips) | |
| 75 g | 1/2 medium onion (finely diced) |
| 120 g | 1 medium bell pepper (seeded and diced) |
| 20 g | 1-2 Tbsp olive oil to sauté |
| 300 g | 6 large eggs |
| 58 g | 1/4 cup sour cream |
| 3 g | 1/2 tsp salt |
| 0 g | 1/8 tsp black pepper |
| 168 g | 1 1/2 cups mozzarella cheese (divided) |
| diced tomatoes (chives, or avocado to garnish) |
Method: 5 steps, published by natashaskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Hey, Natasha! I’ve made so many of your recipes, and they come out perfect, because of your perfect instructions. They taste delicious and my entire family loves them. Thank you ❤️ I’ve made this recipe twice now and the third attempt is in the oven right n” — a cook, 5.0★
“It took twice as long to bake than 25 minutes, but delish! I sautéed in a cast iron, but was afraid it would stick to the bottom if I baked it in the cast iron, so transferred to a pie plate. I will definitely make it again!” — a cook, 5.0★