Save This bacon egg and cheese breakfast casserole has become my go-to solution for family brunches and holiday mornings when I need something delicious that doesn't keep me trapped in the kitchen while everyone else is enjoying themselves.
I first discovered this recipe when hosting my in-laws for Christmas morning. The ability to prep it the night before saved my sanity, and now it's requested at every family gathering where breakfast is served.
Ingredients
- Eight slices bacon: The backbone of flavor in this dish. Look for thick-cut bacon for heartier bites throughout the casserole.
- Eight large eggs: Farm-fresh eggs will give you the richest color and flavor.
- Two cups shredded cheddar cheese: Freshly grated melts much better than pre-shredded which contains anti-caking agents.
- Six cups day-old bread cubes: Slightly stale bread absorbs the egg mixture better without becoming soggy.
- Half medium onion finely chopped: Adds essential savory depth to balance the richness.
- Half red bell pepper diced: Brings color and subtle sweetness. Optional but recommended.
- One cup whole milk: Creates the perfect custardy texture. Full-fat works best here.
- Half teaspoon salt: Enhances all the flavors in the dish.
- Quarter teaspoon black pepper: Provides gentle warmth and depth.
- Quarter teaspoon garlic powder: Adds subtle aromatic quality without overwhelming.
- Two tablespoons fresh chives or parsley: Optional garnish that adds brightness to the finished dish.
Instructions
- Prepare Your Baking Dish:
- Preheat your oven to 350°F and thoroughly grease a 9x13-inch baking dish. Make sure to get into all corners to prevent sticking, as the cheese will create delicious crispy edges you want to be able to serve intact.
- Cook The Bacon:
- Place bacon strips in a cold skillet then turn to medium heat, allowing the fat to render slowly for maximum crispness. Cook for about 10 minutes, turning occasionally until each slice is golden brown and crispy. The slow rendering is crucial for developing deep flavor. Transfer to paper towels, and once cooled, break into bite-sized pieces.
- Sauté The Aromatics:
- Pour off most of the bacon fat, leaving about a tablespoon in the pan. Return to medium heat and add your chopped onions and bell peppers. Cook for 3-4 minutes, stirring occasionally until the onions become translucent and slightly golden at the edges. The vegetables should soften but not brown too much.
- Create The Egg Mixture:
- In a large bowl, crack all eight eggs and whisk vigorously until frothy. Pour in the milk while continuing to whisk, then add salt, pepper, and garlic powder. Whisk until everything is fully incorporated and the mixture looks uniform in color and consistency.
- Combine All Components:
- Add the bread cubes to the egg mixture and gently fold until all pieces are moistened. Fold in the sautéed vegetables, half the cheese, and most of the bacon pieces, reserving some bacon and cheese for the top. Let the mixture sit for about 5 minutes so the bread can absorb the egg mixture.
- Assemble And Bake:
- Transfer the entire mixture to your prepared baking dish, spreading it evenly to the corners. Sprinkle the remaining cheese and bacon pieces over the top for a beautiful finish. Bake uncovered for 40-45 minutes until the center is set and no longer jiggly, and the top is golden brown with crispy edges.
- Rest Before Serving:
- Allow the casserole to rest for 5-10 minutes after removing from the oven. This resting period allows the eggs to fully set and makes serving much easier. Sprinkle with fresh herbs if using, then slice into generous portions.
Save The bacon is truly what makes this casserole special for me. I discovered that cooking it slowly and using some of the rendered fat to sauté the vegetables creates layers of flavor you simply cannot achieve any other way. My grandmother taught me this technique, and I think of her every time I make this dish.
Make-Ahead Magic
This casserole shines as a make-ahead breakfast solution. To prepare in advance, follow all steps through assembly but do not bake. Cover tightly with plastic wrap or aluminum foil and refrigerate overnight. In the morning, remove from the refrigerator while your oven preheats, then bake as directed, adding about 5-10 minutes to the cooking time since you're starting with cold ingredients. The texture actually improves with this method as the bread has more time to absorb the egg mixture.
Smart Substitutions
Dietary restrictions need not prevent anyone from enjoying this casserole. For a gluten-free version, simply substitute gluten-free bread, ensuring it's slightly stale for proper absorption. Dairy-free? Use unsweetened almond or oat milk in place of whole milk and dairy-free cheese alternatives. For a vegetarian option, omit the bacon and add an extra half cup of sautéed vegetables like mushrooms, which provide wonderful umami flavor. You can even use plant-based bacon alternatives if desired.
Serving Suggestions
This casserole creates a complete meal on its own, but I love serving it with a few complementary sides. A simple green salad with light vinaigrette provides refreshing contrast to the rich casserole. Fresh fruit, particularly berries or citrus segments, offers a sweet-tart balance. For special occasions, serve with mimosas or a Bloody Mary bar for an impressive brunch spread. If serving for a holiday breakfast, pair with sweet options like cinnamon rolls or pastries for guests who prefer sweeter morning fare.
Seasonal Adaptations
Spring version features asparagus, fresh herbs, and goat cheese for brightness. Summer adaptation incorporates zucchini, fresh tomatoes, and basil for garden-fresh flavor. Fall variation uses roasted butternut squash, sage, and Gruyère for cozy comfort.
Success Stories
I've shared this recipe with countless friends who've made it their own. My colleague Janet added green chilies and pepper jack cheese for a Southwestern twist that her family now requests weekly. Another friend, Mark, creates a Mediterranean version with spinach, feta, and olives that he serves for dinner with a Greek salad. The versatility of this base recipe has inspired so many delicious variations in my community of friends.
Freezer Meal Conversion
This casserole freezes beautifully, making it perfect for meal prep or unexpected guests. To freeze before baking, assemble the casserole completely, cover tightly with plastic wrap and then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed, adding about 10-15 minutes to the baking time. You can also freeze individual portions of baked casserole. Simply cool completely, cut into portions, wrap individually, and freeze. Reheat in the microwave for about 2 minutes or in a 350°F oven until warmed through.
Save This versatile casserole offers a hearty and delicious breakfast or brunch option that's easy to prepare and customize. Enjoy!