Loaded Breakfast Pot Pie

Crowd-pleasing breakfast casserole, packed with layers of potatoes, eggs, bacon, cheese and topped with buttermilk biscuits.

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  • 1 tablespoon butter
  • 1 large onion, peeled and diced
  • 1 large green bell pepper, diced
  • 4 Idaho® baking potatoes
  • 8 eggs
  • 1/2 teaspoon salt
  • 8 slices thick cut bacon
  • 2 cups shredded cheddar cheese


  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 stick (8 tablespoons) unsalted butter, chilled and cut into 1" pieces
  • 3/4 cup cold buttermilk
  • 2 tablespoons cream for topping


  1. Pre-heat the oven to 400°F.
  2. Place the slices of bacon on a baking sheet lined with parchment paper and cook in the oven for 20 - 25 minutes or until crisp. Drain on a paper towel but leave the oven on.
  3. While the bacon is cooking, add the butter, onion and bell pepper to a large skillet and sauté for 10 - 15 minutes or until softened. Cool for a few minutes.
  4. Make the biscuits by combining the flour, baking powder, salt and baking soda in a large bowl. Cut in the butter using a pastry cutter or fork until the mixture resembles coarse crumbs. If the butter becomes warm, place the bowl in the fridge for a few minutes to firm up. 
  5. Stir in the buttermilk and turn the dough out onto a floured surface. Kneed just until it's no longer sticky then fold it onto itself, roll it back out and repeat 4 times.
  6. Pat it out to about 3/4" thick and, using a 2 1/2" pastry cutter, cut out rounds. Re-roll the scraps and continue. You should end up with about 10 biscuit rounds.
  7. Peel the potatoes and grate on the large side of a box grater. You can also shred them in a food processor. Butter the bottom of a baking dish (I used a 14" dish) and add the potatoes.
  8. Whisk the eggs, salt and onion mixture together and pour over the potatoes.
  9. Crumble the cooked bacon and spread over the egg mixture.
  10. Sprinkle the cheese over the bacon.
  11. Top with the biscuit rounds, brush them with the cream and bake for 25 - 30 minutes or until the biscuits are a light golden brown.
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Yield: 8 - 10 servings

Anita Schecter
Food Blogger
Hungry Couple

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