Bacon Egg and Cheese Breakfast Casserole
This Bacon Egg and Cheese Breakfast Casserole is the ultimate make-ahead morning meal that brings everyone to the table. Layers of crispy bacon, fluffy eggs, melted cheddar cheese, and soft cubed bread come together in one pan for a hearty, satisfying breakfast that feeds a crowd with minimal effort. It's comforting, endlessly customizable, and just as good reheated the next day.
Equipment
- 9x13-inch baking dish
- Large skillet or frying pan For cooking the bacon
- Large mixing bowl For whisking the egg mixture
- Whisk
- Cutting board and knife For cubing the bread and chopping bacon
- Measuring cups and spoons
- Paper towels For draining cooked bacon
- Aluminum foil For covering the dish during the first half of baking
- Wire rack For resting the casserole after baking
Ingredients
- 12 slices bacon thick-cut recommended for best flavor and texture
- 8 large eggs
- 1 cup whole milk 240ml
- 2 cups shredded cheddar cheese about 225g; freshly shredded from a block recommended for best melt
- 4 cups cubed bread about 200g; French or sourdough preferred, day-old bread works best
- 1/2 tsp salt 2.5ml
- 1/4 tsp black pepper 1.25ml
- 1/2 tsp paprika 2.5ml; smoked paprika can be substituted for extra depth
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter or non-stick cooking spray, making sure to coat the sides and corners.
- Cook the bacon in a large skillet over medium heat for 3 to 4 minutes per side until crispy and golden. Transfer to a paper towel-lined plate to drain, then crumble or chop into bite-sized pieces once cool.
- Cut the bread into roughly 1-inch cubes to make 4 cups total. If using fresh bread, spread the cubes on a baking sheet and toast at 300°F for 10 minutes to dry them out slightly.
- In a large mixing bowl, whisk together the 8 eggs, 1 cup whole milk, salt, pepper, and paprika for about 60 seconds until fully combined and slightly frothy with no streaks of yolk remaining.
- Spread the bread cubes evenly in the prepared baking dish, then scatter the bacon over the top. Sprinkle 1½ cups of cheddar over the bacon and bread, pour the egg mixture slowly and evenly over everything, press the bread down gently to absorb the liquid, then top with the remaining ½ cup of cheese.
- Cover the dish with foil or plastic wrap and refrigerate for at least 30 minutes (or overnight up to 12 hours) to allow the bread to fully absorb the egg mixture. Remove from the fridge 20 to 30 minutes before baking.
- Cover the dish loosely with aluminum foil and bake in the preheated 350°F oven for 25 minutes to allow the center to cook through without over-browning the top.
- Remove the foil and continue baking for 15 to 20 more minutes until the top is golden brown, the cheese is bubbling, and a knife inserted into the center comes out clean.
- Remove from the oven and let the casserole rest on a wire rack for 5 to 10 minutes to firm up before cutting into squares and serving warm.
Notes
- Day-old bread is best: Slightly stale or dried-out bread absorbs the egg mixture much more effectively than fresh bread, resulting in a better custardy texture after baking.
- Shred your own cheese: Pre-shredded bagged cheese contains anti-caking agents that prevent smooth melting. Shredding from a block gives a creamier, gooier result.
- Make it overnight: This casserole is ideal for assembling the night before. Cover and refrigerate up to 12 hours, then bring to near room temperature before baking.
- Don't skip the covered baking step: Baking covered for the first 25 minutes traps steam and helps the center set evenly without burning the cheese on top.
- Test for doneness: Insert a knife into the center of the casserole. If it comes out clean with no wet egg on it, the casserole is fully cooked.
- Add vegetables: Diced bell peppers, spinach, mushrooms, or onions make great additions. Sauté them first to remove excess moisture before adding to the casserole.
- Bacon substitutions: Turkey bacon or cooked crumbled breakfast sausage work equally well as substitutes for regular bacon.
- Cheese variations: Gruyère, Pepper Jack, Monterey Jack, or a blend all work beautifully in place of cheddar.
- Storage: Cool completely, then cover and refrigerate leftovers for up to 4 days. Reheat individual portions in the microwave on medium power in 60-second intervals, or in a 325°F oven covered with foil for 15 to 20 minutes.
- Freezer instructions: Wrap individual portions tightly in plastic wrap, then place in a freezer-safe bag and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 1ServingCalories: 380kcalCarbohydrates: 14gProtein: 22gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 230mgSodium: 780mgPotassium: 220mgFiber: 1gSugar: 3gVitamin A: 12IUVitamin C: 1mgCalcium: 22mgIron: 10mg
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