Bacon Egg Cheese Breakfast Casserole (Print)

Hearty breakfast bake with bacon, eggs, and cheese—simple, crowd-pleasing, and perfect for prepping ahead.

# Components:

→ Meats

01 - 8 slices bacon

→ Dairy

02 - 2 cups shredded cheddar cheese
03 - 1 cup whole milk

→ Produce

04 - 1/2 medium onion, finely chopped
05 - 1/2 red bell pepper, diced (optional)

→ Pantry Staples

06 - 6 cups cubed day-old bread (e.g., French or sourdough)

→ Eggs

07 - 8 large eggs

→ Seasonings

08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/4 teaspoon garlic powder

→ Garnish (Optional)

11 - 2 tablespoons chopped fresh chives or parsley

# Directions:

01 - Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
02 - In a skillet over medium heat, cook the bacon until it reaches desired crispness. Transfer the cooked bacon to a plate lined with paper towels to drain. Once cooled, crumble or chop the bacon into small pieces.
03 - Drain most of the bacon fat from the skillet, leaving about 1 tablespoon. Add the finely chopped onion and diced red bell pepper (if using) to the skillet. Sauté until the vegetables have softened, approximately 3–4 minutes.
04 - In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder until thoroughly combined.
05 - Add the cubed day-old bread, sautéed vegetables, half of the shredded cheddar cheese, and most of the crumbled bacon to the egg mixture. Stir gently until all ingredients are evenly distributed.
06 - Pour the assembled mixture into the prepared baking dish. Evenly distribute the remaining shredded cheese and crumbled bacon over the top.
07 - Bake for 40–45 minutes, or until the egg mixture is set and the top of the casserole is golden brown.
08 - Allow the casserole to cool for 5–10 minutes before serving. If desired, garnish with chopped fresh chives or parsley. Slice and serve warm.

# Expert Advice:

01 -
  • Make ahead friendly. You can prepare everything the night before and simply bake in the morning.
  • Perfect for feeding a crowd without the fuss of individual breakfast plates.
  • Uses simple ingredients you likely already have on hand.
  • Customizable with whatever vegetables or cheese varieties you prefer.
02 -
  • Excellent source of protein with over 23g per serving.
  • Can be refrigerated for up to 3 days and reheated beautifully.
  • Versatile base recipe that works with nearly any breakfast meat, cheese, or vegetable combination.
03 -
  • The key to preventing a soggy casserole is using day-old bread that's slightly dried out. If you only have fresh bread, cube it and spread on a baking sheet to toast lightly in a 300°F oven for about 10 minutes before using.
  • For the most flavorful result, layer your ingredients rather than mixing everything together at once. Start with bread, then vegetables and meat, then cheese, and finally pour the egg mixture over everything. This creates distinct flavor pockets throughout the casserole.
  • Finally, don't rush the baking process—a properly set casserole should be just barely jiggly in the center when you remove it from the oven, as it will continue to firm up while resting.

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