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A piece of casserole with corn, bacon and shredded potatoes on a white plate with a fork and salsa.

7 Layer Breakfast

  • Author: Joanie Simon
  • Total Time: 1 hour
  • Yield: 10 servings 1x


A seven layer breakfast casserole made with hash browned potatoes, corn, peppers, bacon, cheese and eggs.


  • 8 oz chopped bacon, fried slightly crispy
  • 16 oz. frozen corn
  • 1 green bell pepper chopped
  • 1 large tomato chopped
  • 2 cups shredded cheddar or pepper jack cheese
  • 8 eggs
  • 1/4 tsp chili powder
  • 1/2 tsp garlic salt
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 20 oz frozen shredded hash brown potatoes


  1. Preheat oven to 350 degrees.
  2. In a 9 x 13 casserole pan, layer corn, peppers, tomatoes, bacon and cheese.
  3. Top with frozen shredded potatoes.
  4. In a bowl, whisk eggs, chili powder, garlic salt, salt, flour, baking powder and pour evenly over the potatoes allowing it to soak down into the casserole.
  5. Bake uncovered in oven for 40 minutes or until eggs are set. Crank up broiler for last few minutes if you would like crispy potatoes.
  6. Remove pan from oven and let set for 10 to 15 minutes.
  7. Serve with optional garnishes of salsa, cilantro, avocado, guacamole and/or sour cream.


To avoid a “soupy” factor in the bottom of your casserole, drain off the excess water from the tomatoes.

  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Category: Breakfast
  • Cuisine: American, Mexican

Keywords: breakfast, casserole, bacon, eggs, baked, Mexican, seven layer