A delightful and hearty breakfast casserole inspired by Tuscan flavors, perfect for a weekend brunch.
Preheat your oven to 350°F (175°C). Grease an 8x8 baking dish with a portion of the butter.
Using a glass baking dish helps distribute heat evenly for a perfectly cooked casserole.
Cook the bacon in a skillet until crispy, then place it on a paper towel-lined plate to cool.
Cook the bacon over medium heat to avoid burning and ensure even crispiness.
Slice the bell pepper into thin strips. Sauté them in the same skillet with the remaining butter until slightly softened.
Using the same skillet as the bacon adds extra flavor to the peppers.
Thinly slice the potatoes and layer them in the greased baking dish. Sprinkle with salt and pepper.
Ensure the potato slices are even for consistent cooking.
Crumble the cooked bacon over the potatoes, followed by the sautéed bell peppers.
Distribute the toppings evenly for balanced flavors in every bite.
Cover the dish with foil and bake for 25 minutes.
Covering the dish helps steam the potatoes for a tender texture.
Remove the foil, crack the eggs over the casserole, and bake uncovered for an additional 10 minutes.
Bake until the egg whites are set but the yolks remain runny for the best texture.
Let the casserole cool slightly, then slice and serve warm.
Serve with a side of fresh fruit or a light salad for a complete meal.
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