Bacon Egg Casserole
What Sets This Recipe Apart: This breakfast casserole with bacon is a hearty take on classic breakfast recipes, brimming with crispy bacon and melty cheddar cheese for a filling breakfast or dinner full of smoky, savory flavor.
Want more delicious breakfast recipes? Try our Fluffy Asparagus Frittata, Easy Ham and Egg Muffins, or Avocado & Egg White Scramble.
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Why You’ll Love this Bacon and Egg Casserole
- Loved by All – It’s an easy breakfast casserole recipe that’s loved by both kids and adults. Serve it with our crispy chicken apple sausage for extra protein!
- Adaptable – Super flexible ingredients mean you can get creative with the recipe. Add more veggies or other proteins and tweak to your liking.
- Make-Ahead Magic – As well as being super easy to make, you can freeze it in individual portions – a brilliant solution for those busy weeknights or meal prep!
- Holiday Favorite – Ideal for holiday celebrations, this easy casserole could become your new food tradition – Christmas morning breakfast casserole to serve along Christmas fruit salad.
Bacon Egg Bake Ingredients
Head to your local grocery store to grab all the ingredients you need to fix up this bacon breakfast casserole:
- Bacon: Adds a savory and smoky flavor while providing some protein.
- Eggs: The eggs act as the binding agent, giving structure to the casserole.
- Half-and-Half: Brings a creamy texture to the dish, without being too rich.
- Cheddar cheese: A bit of extra flavor and tag, and makes the top of the casserole a gorgeous golden brown when cooked.
- Green onions: The finishing touch that adds a fresh and mild oniony flavor while adding a pop of color.
See the recipe card for full information on ingredients and quantities.
Add-Ins
Toss in these extras to really take this breakfast casserole recipe to the next level:
- Meat: Swap out the bacon for breakfast sausage or even salami.
- Potato: Introduce tater tots or hash browns for a delightful crunch and extra heartiness or serve our rosemary garlic potatoes on the side.
- Peppers: Mix in a bit of green pepper & red pepper for some color and an extra dose of vitamins.
- Cheese: Combine the cheddar with Monterey Jack cheese and a bit of parmesan for a three-cheese casserole bursting with flavor!
- Mushrooms: Slice some fresh mushrooms and add in for an earthy flavor and more texture.
- Spinach: Throw in some fresh or frozen spinach for a nutrient boost.
How to Make Egg Casserole with Bacon
Making this easy breakfast casserole with bacon is fast! Just follow these simple steps, and it’ll be ready in no time. Look for the recipe card below for more detailed instructions.
Step 1: Cook the bacon in a large oven-safe skillet until crisp. Keep a tablespoon of the bacon grease and set the pan to the side.
Step 2: Whisk the eggs and half and half together in a large bowl. Season with salt and pepper.
Step 3: Add in green onions and 1 cup of cheddar cheese.
Step 4: Pour the egg mixture into the pan. Top with remaining cheese. Bake at 350F for 10-15 minutes or until slightly jiggles in the middle.
To Make in a 9X13 Baking Dish
You can prepare this breakfast casserole in a 9×13 baking dish. Cook the bacon in a skillet until crisp. Remove to a paper-lined plate. Follow steps 2-3 above. Stir in cooked bacon in step 3. Grease your baking dish well, pour the egg mixture, top with cheese, and bake for 20-23 minutes at 350F.
Expert Tips
These expert tips will help you make the best bacon cheese egg casserole:
- Don’t Overbake: Bake the egg casserole just until the eggs are puffed and appear cooked, and the center of the frittata jiggles just a bit.
- Cheese Please: Don’t hold back on using good quality cheddar cheese. It melts better with a much richer flavor. Grate the cheese yourself!
- Bacon Bits: Make sure the bacon is diced into bite-sized pieces and cooked until crispy. This will add a lovely crunch and flavor to every bite.
- Rest & Relax: Let the casserole sit for a few minutes after taking it out of the oven. This helps the ingredients to set and makes slicing a breeze.
How to Store Bacon Egg Casserole
Let’s talk about keeping your bacon & egg casserole fresh:
- Fridge: Seal it using plastic wrap or place it in an airtight container. It should keep for 3-4 days.
- Freezer: You can freeze the whole casserole – just be sure to wrap it properly. It should last 3-4 months.
- Portions: Freeze in individual portions for ultimate convenience. Cut into casserole squares or wedges, and pop each one into a separate zip lock bag. You can also use a large container and separate each square with parchment paper.
- Reheat: A medium-heat oven for 30-40 minutes gets the job done. For fast results, nuke your frozen breakfast casserole squares in the microwave, sprinkle with some extra cheese, then broil until golden brown.
Egg Bacon Casserole FAQs
A breakfast casserole is essentially an egg casserole or a quiche without the pastry. The eggs in the casserole fluff up while baking, creating the structure that holds all the yummy ingredients together.
Why call it a “breakfast” casserole, you ask? Well, it’s because it’s a great morning meal – packed with loads of protein to energize you for the day ahead. Plus, it includes all those traditional breakfast foods we love – think egg, bacon, sausage, and more.
In our opinion, half-and-half strikes the perfect balance between fluffy and rich.
Swapping it with just milk means the dish will lose its richness.
A frittata is like Italy’s answer to an omelet – beaten eggs mixed with all sorts of goodies, cooked on a stovetop, then baked.
An egg casserole is oven-baked and often packs more fillings. Both are delicious, but different in their own ways.
A soggy casserole might be due to some extra moisture from the ingredients, or maybe it needed slightly more time in the oven. Just make sure your ingredients aren’t too wet and that you’re baking it just right.
When the casserole is ready, the center of the casserole should only jiggle a little when you shake the pan. You can also stick a knife into the center. If it comes out clean, it’s ready!
You can also use an instant-read thermometer – look for 160°F (70°C).
More Breakfast Recipes
If you try Breakfast Casserole with Bacon, please leave a star rating and let me know how you like the recipe in the comments below.
Bacon and Egg Casserole
- Prep Time: 10 min
- Cook Time: 30 min
- Total Time: 45 min
- Yield: 8
- Category: Breakfast
- Method: Baked
- Cuisine: American
Description
Our Breakfast Casserole with Bacon is a hearty start to the day. Brimming with crispy bacon and cheddar cheese – It’s also perfect for brunches and even makes a great dinner.
Ingredients
- 8 oz. bacon, diced
- 12 large eggs
- ½ cup half and half
- 4 green onions, sliced
- 1 ½ cups shredded sharp cheddar, divided
- Kosher salt and fresh black pepper, to taste
Instructions
- Preheat the oven to 350 degrees F.
- In a 12-inch cast-iron skillet or other large skillet that’s oven-safe, cook bacon until crisp. Drain all but about 1-2 tablespoons of bacon grease. Keep the bacon in the pan and set aside to slightly cool while preparing the eggs.
- In a large bowl, whisk together the eggs, half and half, salt and pepper. Stir in green onions and 1 cup of cheese.
- Pour the egg mixture into the skillet and using a wooden spoon stir the mixture around to evenly distribute the bacon and cheese. Sprinkle with the remaining cheese.
- Bake for 10-15 minutes or until the eggs are puffed and appear cooked, and the center of the casserole jiggles just a bit.
Notes
- Half and Half: For best results, do not use regular milk. You can however use heavy cream instead.
- To Make in 9X13 Dish: Cook bacon on the stovetop until crisp. Remove to a paper-lined plate with a slotted spoon. Whisk eggs, half and half, salt, and pepper. Stir in cooked bacon, onions, and 1 cup of cheese. Grease a 9X13 baking dish with butter (it works better than cooking spray). Pour the egg mixture into the dish. Top with the remaining cheese. Bake at 350F for 20-23 minutes.
- Leftovers: Refrigerate for 3-4 days or freeze for up to 3 months.
Nutrition
- Serving Size: ⅛
- Calories: 334
- Sugar: 1.5 g
- Sodium: 468.5 mg
- Fat: 26.7 g
- Carbohydrates: 3.3 g
- Protein: 19 g
- Cholesterol: 322.7 mg
Hi! I'm Katya -- a former corporate paralegal turned full-time recipe developer and blogger behind Little Broken. Here you'll find family-friendly and seasonal recipes made from real ingredients.
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