This bacon and egg casserole is a straightforward and satisfying breakfast dish. It combines fluffy baked eggs, savory bacon, and sharp cheddar cheese into a simple bake that’s easy to slice and serve.
With just a few common ingredients and about 15 minutes of prep, this casserole is a great option for a weekend brunch or a special family breakfast. The oven does most of the work, giving you time to relax while it bakes.
Why is Bacon and Egg Casserole a Must-Try?
All the ingredients for the custard base are whisked together in a single bowl for fast preparation and easy cleanup.
Once assembled, the casserole bakes in the oven, freeing you up to prepare other things or enjoy your morning.
This simple recipe is a great starting point. You can easily add vegetables or use different cheeses to make it your own.
Bacon and Egg Casserole Ingredients
• Bacon: Any kind of bacon works. For a faster prep time, you can use pre-cooked bacon crumbles. Turkey bacon is also a good alternative.
• Milk: Whole milk provides a rich, creamy texture. You can substitute with 2% milk or half-and-half for an even richer result.
• Cheese: Sharp cheddar gives a nice flavor, but feel free to use what you have. Monterey Jack, Colby, or a Mexican cheese blend are all great options.
• Eggs: This recipe is balanced for large eggs. Using different sizes may slightly alter the texture of the finished casserole.
Exact quantities are in the recipe card below.
How to Make Bacon and Egg Casserole
Step 1: Prepare the Oven and Bacon
First, get your oven heating to 350°F and grease a 9×13-inch baking dish. While it preheats, cook the chopped bacon in a skillet until it’s crispy. Then, remove it to a plate lined with paper towels to drain.
Step 2: Mix the Casserole Base
In a large mixing bowl, crack the eggs and whisk them with the milk, salt, and pepper until everything is well combined. Add the shredded cheese and the cooked bacon to the bowl. Stir gently until all the ingredients are distributed evenly.
Step 3: Bake and Rest
Pour the egg mixture into your prepared baking dish. Bake for 30 to 35 minutes. The casserole is done when the edges are golden and the center is set. Confirm it’s cooked through by checking for an internal temperature of 160°F. Let it cool on a wire rack for a few minutes before cutting into squares to serve.
Expert Tips for Bacon and Egg Casserole
For food safety, egg dishes should be cooked to an internal temperature of 160°F (71°C).
Avoid overbaking the casserole, which can result in a rubbery texture. The center should have just a slight wobble when you remove it from the oven.
You can prepare this casserole the night before. Assemble it completely, cover with plastic wrap, and refrigerate. You may need to add 5-10 minutes to the baking time.
Feel free to add up to 1 cup of sautéed vegetables like onions, bell peppers, or spinach. Make sure to drain any excess moisture before adding them.
What to Serve with Bacon and Egg Casserole?
This casserole is a complete meal on its own but also pairs well with fresh fruit, avocado slices, or a simple side of toast.
How to Store and Freeze Bacon and Egg Casserole
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze individual portions for up to 2 months. Reheat slices in the microwave or in a 350°F oven until warmed through.
Bacon and Egg Casserole Recipe FAQs
Can I make this casserole ahead of time?
Yes. You can either assemble the uncooked casserole, cover, and refrigerate it for up to 24 hours before baking, or you can bake it completely, let it cool, and refrigerate it for a few days before reheating.
Can I add vegetables to this recipe?
Certainly. Sautéed onions, bell peppers, mushrooms, or wilted spinach are excellent additions. Just be sure to cook them and drain any excess liquid before adding them to the egg mixture to prevent a watery casserole.
How do I know when the egg casserole is fully cooked?
The casserole is done when the edges are lightly browned and the center is set, meaning it doesn’t jiggle much when you gently shake the pan. The most reliable way is to use an instant-read thermometer; the center should register 160°F (71°C).
Bacon and Egg Casserole
Ingredients
- 6 slices bacon chopped, about 6 oz / 170g
- 8 large eggs
- 1 cup whole milk 240ml
- 1 cup shredded sharp cheddar cheese 4 oz / 113g
- 1/2 teaspoon kosher salt 3g
- 1/4 teaspoon ground black pepper 1g
- Cooking spray for the baking dish
Instructions
- Preheat your oven to 350°F (175°C). Lightly coat a 9x13-inch (23x33 cm) baking dish with cooking spray.
- Place the chopped bacon in a large skillet over medium heat. Cook until crisp, about 8-10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat behind.
- In a large bowl, whisk together the eggs, milk, salt, and pepper until the mixture is smooth and evenly yellow.
- Stir in the shredded cheddar cheese and the cooked, crumbled bacon until they are evenly distributed in the egg mixture.
- Pour the mixture into the prepared baking dish.
- Bake for 30-35 minutes, or until the center is just set and does not jiggle. For safety, a food thermometer inserted into the center should register 160°F (71°C).
- Let the casserole rest for 5-10 minutes before slicing and serving. This helps the squares hold their shape.
Notes
