Bacon and Egg Casserole
A savory breakfast bake with fluffy eggs, crispy bacon, and melted cheddar cheese, ready in about an hour.
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
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.