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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.
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Bacon Breakfast Casserole

A combination of bacon, egg, cheese and bread are baked together to make this popular Bacon Breakfast Casserole recipe.
Course Breakfast
Cuisine American
Keyword breakfast casserole with bacon
Prep Time 20 minutes
Cook Time 30 minutes
Refrigerate Over Night 12 hours
Total Time 12 hours 50 minutes
Servings 12 pieces
Calories 324kcal
Author Jennifer Osterholt

Equipment

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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

Nutrition

Calories: 324kcal | Carbohydrates: 3g | Protein: 15g | Fat: 28g | Saturated Fat: 11g | Cholesterol: 184mg | Sodium: 651mg | Potassium: 209mg | Sugar: 2g | Vitamin A: 399IU | Calcium: 154mg | Iron: 1mg