Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 4 servings
Yield: 1 casserole
This easy bacon and egg breakfast casserole recipe can be prepared the night before. Just take it out of the refrigerator and pop it in the oven in the morning. It’s an excellent holiday morning meal or for Sunday breakfast or brunch. Cooking and crumbling the bacon is a step that can be done days in advance, just keep it refrigerated.
You can customize this recipe in many ways. You can include a variety of vegetables such as diced green and red peppers or canned green chiles. The casserole may be spiced up with pepper jack cheese, and the bacon may be replaced with about 8 ounces of browned sausage, diced ham, or chorizo.
If needed, the unbaked casserole can be held in the refrigerator for two to three days, but past that point is not recommended for food safety. Be sure that your refrigerator maintains a constant temperature as raw eggs are a source of bacteria that can cause food poisoning. As well, you can bake the casserole immediately after assembling it rather than holding it overnight in the refrigerator.
Ingredients
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4 slices white bread, crusts removed
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4 large eggs, slightly beaten
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1/2 cup milk
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1 teaspoon dry mustard
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1 to 2 tablespoons finely chopped onion, or green onion
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8 slices bacon, cooked and crumbled
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1 cup shredded cheddar cheese
Steps to Make It
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Gather the ingredients.
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Place the bread in a lightly greased 8-inch-square baking dish; set aside.
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In a bowl, whisk the eggs with the milk, dry mustard, and dried minced onion.
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Pour the mixture over the bread.
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Sprinkle bacon over casserole.
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Cover the casserole and refrigerate it until ready to bake.
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Remove the casserole from the refrigerator and let it stand at room temperature for 30 minutes. Preheat oven to 350 F.
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Cover the casserole with foil and bake in the oven for 25 minutes.
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Uncover, sprinkle with shredded cheddar cheese and bake an additional 5 to 10 minutes, or until the eggs are set. To test whether it is done, insert an instant-read thermometer in the center of the casserole. Eggs should be cooked to a minimum of 160 F for food safety.
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Let the breakfast casserole stand for 5 to 10 minutes before cutting and serving.
Glass Bakeware Warning
For premade casseroles or leftovers that are in a glass baking dish and have been refrigerated, do not place directly into a hot oven as the glass can shatter. Instead, place any cold glass bakeware into a cold oven to warm up while it preheats. Or allow the bakeware to rest outside of the fridge for 30 minutes to reach room temperature while the oven preheats.
Raw Egg Warning
Consuming raw and lightly cooked eggs poses a risk of foodborne illness.
Tips
- This casserole is a great centerpiece to a breakfast or brunch that includes fresh fruit, fruit juices, and pastries. Have some salsa or hot sauce available for those who like to spice it up.
- Refrigerate any leftovers, covered. You can reheat leftovers in the microwave to enjoy. Try placing leftovers in a tortilla and adding some salsa for a breakfast burrito.
- If you aren't likely to eat the leftovers within two days, freeze servings of the casserole in freezer containers. When you're ready to enjoy them, simply microwave them until heated through.
| Nutrition Facts | |
|---|---|
| Servings: 4 | |
| Amount per serving | |
| Calories | 394 |
| % Daily Value* | |
| Total Fat 24g | 30% |
| Saturated Fat 10g | 50% |
| Cholesterol 238mg | 79% |
| Sodium 809mg | 35% |
| Total Carbohydrate 19g | 7% |
| Dietary Fiber 1g | 4% |
| Total Sugars 4g | |
| Protein 25g | |
| Vitamin C 0mg | 2% |
| Calcium 317mg | 24% |
| Iron 2mg | 13% |
| Potassium 306mg | 7% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
