Bacon Breakfast Casserole

A combination of bacon, egg, cheese and bread are baked together to make this popular Bacon Breakfast Casserole recipe.

Our make ahead breakfast casserole makes breakfast, brunch or dinner easier when the dish rests overnight in the refrigerator.

Overhead view of perfectly cooked bacon pieces into golden eggs, cheddar cheese and bread with chopped chives sprinkled on top and dishes of strawberries and blueberries next to the bacon and egg casserole.

Serve this casserole with a Fruit Tray, a Big Batch of Fruit Salad or Tiktok Cinnamon Rolls for an excellent meal.

Recipe For an Easy Breakfast Casserole With Bacon

This Bacon Breakfast Casserole recipe is the perfect meal for people who love bacon, eggs, cheese, and toast. 

Cheesy goodness with plenty of salty and smoky bacon and eggs makes one of the best ways to start the day. A regular on our family menu because it uses easy ingredient to create a hearty meal that pairs perfectly with fresh fruit!

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Our family enjoys casseroles that can be mixed up ahead of time and kept in the refrigerator until ready to bake. Taking stress out of meal prep at the holidays is especially helpful.

Thick slice of delicious bacon breakfast casserole with bread on a white plate with the full dish and a bowl of blueberries in the background.

This cheesy casserole is very similar to my Easy Egg & Sausage Casserole, Ham, Egg & Cheese Casserole and Everything Bagel & Sausage Casserole, but it is made better with lots of bacon!

Why This Recipe Works

  • Creates a hearty meal with simple ingredients that most people enjoy.
  • Leftovers freeze and reheat very well making meal prep easier.
  • This casserole is a family favorite for church potlucks, family meals, brunch and Christmas and Easter breakfast.
  • When we make a big brunch we love serving this make ahead casserole recipe with Oatmeal Waffles.
Dish full of cheesy overnight bacon and egg casserole with a big piece missing out of the corner and small dishes of fruit in the background.

Ingredients Needed For Bacon Breakfast Casserole With Bread

  • Eggs – We typically use 10 eggs, but a dozen work fine as long as your pan is deep enough.
  • Bread – I like to use four slices a thick bread and allow them to dry out a bit before cutting into cubes. A couple more pieces can easily be added if there’s adequate space in the pan.
  • Cheese – Shredded sharp cheddar cheese is our favorite, but most yellow cheese works fine.
  • Milk – Helps make the casserole a bit more fluffy and lightens it up a little.
  • Bacon – We always use a full pound of thick cut bacon chopped into smaller pieces!
  • Salt and Dry Mustard – Optional seasonings that we like to use for a deeper flavor.
  • Chives or Green Onions – Slice up for an optional garnish to sprinkle on right before serving.
Ingredients needed to make bacon breakfast casserole are slices of bread, cheddar cheese, ground mustard, milk, chives, bacon and eggs on a white counter top.

Overnight Casserole With Bacon

Bacon Breakfast Casserole is mixed up and refrigerated overnight before baking and enjoying. 

Since the bread sits in eggs and milk overnight it is best to use slightly stale bread as it will maintain more structure when baked.  Fresh bread can become mushy in overnight casseroles.

You can also let fresh bread sit out on the counter for a few hour or all day and then slice into cubes.

When I met with farmers in Nebraska I asked the group to share their family’s best recipes. The experiment turned up these amazing Ham and Cheese Sliders, Pork Chop and Stuffing Casserole and Tender Baked Pork Chops.

Delicious combination of bacon, eggs and cheese baked in a casserole with a piece on a white plate resting on a red and white napkin with a fork and the full casserole in the background.

Growing up in a rural community as part of a small tight-knit church Joel said this casserole was always on the menu at church breakfast gatherings.  

Joel’s mom gave him this recipe on a handwritten card when he went away to college.  She and Joel have each made it with each of the choices of meat, bacon, sausage or ham

One of Joel’s tips is to cuts up the bacon into smaller pieces before frying it so the bacon is ready to go straight into the casserole. As long as you don’t burn the bacon I don’t think it matters how you cook it!

How to Make a Breakfast Casserole With Bacon

  1. Layer dried bread cubes in a greased 9 x 13-inch pan
  2. Sprinkle cheese and bacon in layers over bread
  3. Whisk eggs, milk, dry mustard and salt together and pour over casserole
  4. Cover and refrigerate overnight
  5. Bake for 30 – 45 minutes at 350º F

How Far Ahead Can This Casserole Be Make?

This breakfast casserole should be mixed up and the slices of bread allowed to soak up the eggs in the refrigerator overnight or up to 18 hours ahead of time.  

To make this Christmas breakfast casserole with bacon 2 or 3 days ahead of time cook and chop the bacon, cube the bread and shred the cheese, but store separately in the refrigerator. Then 24 hours ahead of time mix the ingredients, cover tightly and return to the fridge.

Once baked the overnight bacon and egg casserole can be stored covered in the refrigerator for up to 3 to 4 days.

Overhead view of glass dish full of warm bacon breakfast casserole with eggs, milk and cheese on a red and white napkin.

Can You Freeze This Breakfast Casserole?

Cool cooked casserole completely, cut into serving sized pieces, wrap each piece in a paper towel and place in freezer bag.  

Remove as much air as possible to prevent freezer burn. Freeze up to 2 to 3 months.

This bacon and egg casserole with bread tastes best when placing in the refrigerator to defrost overnight.  I use a microwave to reheat the casserole while wrapped in the paper towel.

Freezing serving sized pieces makes a great breakfast and is an excellent way to meal plan!

Step By Step Instructions

Bake or fry bacon, pat dry with paper towels and chop into coarse pieces. Set aside.

Cut slightly dried or day old bread into cubes. Layer in the bottom of a lightly greased 9 x 13 baking dish.

Cubes of bread spread out in an even layer in the bottom of a 9 x 13 glass dish on a white counter top.

Sprinkle a generous layer of cheddar cheese on top.

Layer of shredded cheddar cheese spread over top of bread cubes in a casserole dish.

Now sprinkle the main ingredient – bacon. Make a thick, beautiful layer of the amazing meat.

Bite sizes pieces of thick bacon in a layer on top of bread and cheese to make an overnight bacon breakfast casserole on a white counter top.

In a medium sized mixing bowl whisk eggs. Then add milk, dry mustard and salt.

Mix well.

Whisk scrambling eggs, milk, dry mustard and salt together in a white mixing bowl.

Pour over the other casserole ingredients.

Be gentle to avoid displacing those ingredients.

One inch chunks of bacon thickly layered in scrambled eggs, shredded cheese and cubes of bread in a 9 x 13 casserole dish.

Cover tightly and refrigerate over night.

Set out on the counter 30 minutes before baking.

Preheat oven to 350°F and bake uncovered for 30 to 40 minutes until set. Serve warm and enjoy!

Should An Egg Casserole Be Covered When Baking?

This breakfast casserole should not be covered when baking.  Covering a casserole helps hold in moisture and can prevent excessive browning.  This casserole has plenty of moisture and exposure to the heat will help the eggs bake more evenly.

Hearty serving of bacon egg and cheese casserole with bread on a white plate on a red and white plaid napkin.

Recipe Tips and Tricks

  • Use dried bread when making an overnight casserole – fresh bread will be soggy
  • Be sure to store in a level spot in the refrigerator.
  • If looking to decrease carbs fewer slices of bread can be used
  • When feeding a crowd add a couple slices of bread and a few more eggs 
  • Cook bacon and cut into one-inch strips or bite-sized pieces
  • I prefer thick sliced bacon because more bacon is usually better
  • Garnishing with chives or green onions is optional & adds an enjoyable fresh flavor
  • Keep the casserole covered in the refrigerator, but uncover when baking

Other Delicious Brunch Ideas

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Printable Recipe for Bacon Breakfast Casserole

Thick pieces of bacon resting on top of a slice of bacon egg and cheese breakfast casserole with a fork resting on the white plate.

Bacon Breakfast Casserole

Servings 12 pieces
Author: Jennifer
A combination of bacon, egg, cheese and bread are baked together to make this popular Bacon Breakfast Casserole recipe.
5 from 5 votes
Prep Time 20 minutes
Cook Time 30 minutes
Refrigerate Over Night 12 hours
Total Time 12 hours 50 minutes


  • 10 eggs
  • 2 cups milk
  • 1 teaspoon salt optional
  • 1 teaspoon dry mustard
  • 5 slices bread, dried on the counter for about 12 hours cubed
  • 1 1/4 pound bacon fried and cut into 1 inch pieces
  • 1 1/4 cup shredded cheddar cheese
  • chives to garnish


  • Lightly coat a 9 x 13 inch pan with non-stick cooking spray. Layer dried bread cubes in the bottom of the pan.
  • Sprinkle shredded cheese over bread.
  • Top with an even layer of bacon.
  • Whisk eggs well. Add milk, dry mustard and salt. Mix well and pour across the top of the casserole dish. Cover and refrigerate overnight.
  • Remove casserole from the refrigerator while the oven preheats to 350°F. Cook casserole uncovered for 30 – 45 minutes until the center is set.


  • Use dried bread when making an overnight casserole – fresh bread will be soggy
  • If looking to feed a crowd add a couple slices of bread and a few more eggs 
  • Cook bacon and cut into one-inch strips or bite-sized pieces
  • Extra bacon can absolutely be used.
  • Garnishing with chives or green onions is optional
  • Keep the casserole covered in the refrigerator, but uncover when baking


Calories: 324kcalCarbohydrates: 3gProtein: 15gFat: 28gSaturated Fat: 11gCholesterol: 184mgSodium: 651mgPotassium: 209mgSugar: 2gVitamin A: 399IUCalcium: 154mgIron: 1mg

Nutritional Disclaimer

“Plowing Through Life” is not a dietitian or nutrition professional. Any nutritional information shared is an estimate and can vary greatly depending on specific products are used. If calorie count and other nutritional values are important to you, we recommend running the ingredients through an online nutritional calculator of your choice.

Tried this recipe?Mention @PlowingThroughLife or tag #PlowingThroughLife!

Recipe originally shared June 3, 2019 with pictures updated on October 20, 2023.

Bacon Farmer Joel

This recipe was shared by Joel Kaelin of DeWitt, Nebraska. He has a passion for working with pigs that developed as a young adult participating in 4-H and FFA.  He has been a farm manager or Lead Officer at the Fairbury nucleus pig farm for DNA Genetics for three and a half years.

Joel grew up on a hog, cattle and crop farm, showed hogs at the county fair.  He really enjoyed the livestock judging contest at the fair. He won at age 8 which might’ve been luck, but he enjoyed judging the hogs the best.  Joel participated in livestock judging in college while earning a degree in Animal Science from the University of Nebraska Lincoln. Since working to select better animals is a favorite pastime of Joel’s it’s no surprise that’s what he’s made a career out of.

Married for ten years, Joel and his wife have 7-year-old twins, a boy, and a girl and they are expecting again in October.  When Joel isn’t working with pigs he enjoys college football, yard work, mowing, and being outdoors.


  1. We love making breakfast casserole at home! Love the bacon in this!

  2. 5 stars
    I’d be happy to have this for breakfast any day of the week!

  3. 5 stars
    This is the best recipe for breakfast casserole!

    1. Jennifer @ Plowing Through Life says:

      Thanks so much for letting us know! So glad you love the casserole!

  4. Can I just toast the bread a bit?

    1. Jennifer @ Plowing Through Life says:

      Yes. I’ve done that and it can work well too. Just be sure not to use fresh, soft bread. Hope you love the recipe as much as we do!

  5. Do you put cooked bacon on top and bake or just to garnish

    1. Jennifer @ Plowing Through Life says:

      Hey there! I stir the bacon in and sprinkle a few pieces on top before baking. You don’t want too much bacon sticking up or it may burn when uncovered. Hope you enjoy this recipe as much as we do!

  6. 5 stars
    I think this sounds like a great way to feed a crowd at Christmas! I might sneak in low-carb bread. It is typically tougher and drier– so not as good for sandwiches, etc. But it would make this a perfect low-carb meal. Thanks for the inspiration, my friend!

    1. Jennifer @ Plowing Through Life says:

      Love this idea! Thanks so much for sharing!

  7. Elizabeth Warshaw says:

    5 stars
    So easy and so good! What is nice is it can be altered in so many ways to suit your unique taste. But, for sure, it my new GO TO recipe for brunch occasions.

  8. Lori Young says:

    Can you use wheat bread?

    1. Jennifer @ Plowing Through Life says:

      Hey There! I think that would work fine. Hope you enjoy 🙂

  9. Jan Schoonveld says:

    I made this, and I added browned sausage, browned with 1/2 green onion and 1/2 of small onion. I also added a few pieces of roasted red peppers. Just wanted some Christmas color, but not over whelmed with green pepper and onion. Delicious!

  10. 5 stars
    Made it for Easter and it was a hit! Even my picky eater loved it!

    I did use wheat bread and it worked just fine.

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