What is a breakfast casserole?

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.

Can I substitute half and half with milk or cream?

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.

What's the difference between a frittata and an egg casserole?

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.

Why is my breakfast casserole soupy?

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).

Breakfast Casserole with Bacon

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

Units Scale

8 oz. bacon, diced
12 large eggs
1/2 cup half and half
4 green onions, sliced
1 1/2 cups shredded sharp cheddar, divided
Kosher salt and fresh black pepper, to taste

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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: 1/8
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