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  • Prep
    10 min
  • Total
    20 min
  • Servings

All-in-One Breakfast Casserole with Cheddar


  • 5 roughly chopped bacon slices
  • 2 baby potatoes cut in small cubes
  • 4 eggs
  • 250 ml (1 cup) Armstrong Old Cheddar Shredded Cheese
  • 1 tsp fresh thyme
  • 1 green onion, finely chopped
  • Salt and pepper


  1. Heat a cast iron pan on medium heat. Add the bacon and cook until crispy (approximately 7 minutes) while stirring regularly.
  2. Remove bacon from pan and set aside. Keep the bacon fat in the pan.
  3. Preheat the oven at 200 °C (400 °F). 
  4. In the same cast iron pan, cook the baby potatoes for 5 minutes, flipping them several times while scraping the bottom.
  5. Add the bacon and mix with the potatoes. Add the Armstrong old Cheddar shredded cheese and make four holes in the potato mix. Break an egg into each hole.
  6. Cook in the oven until the eggs are cooked but still runny (around 5 to 7 minutes).
  7. Garnish with fresh thyme and green onion, then add salt and pepper to taste.

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