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Bacon and Egg Breakfast Casserole

User Rating 4 Star Rating (3 Reviews)

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Bacon and Egg Casserole

Bacon and Egg Breakfast Casserole

Diana Rattray
This easy breakfast casserole recipe is prepared the night before. Just take it out of the refrigerator and pop it in the oven in the morning. It's an excellent holiday morning meal, or make it for a Sunday breakfast or brunch.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients:

  • 4 slices white bread, crusts removed
  • 4 eggs, slightly beaten
  • 1/2 cups milk
  • 1 teaspoon dry mustard
  • 1/2 teaspoon dried minced onion
  • 8 slices bacon, cooked and crumbled
  • 1 cup (4 ounces) shredded mild Cheddar cheese

Preparation:

Place bread in a lightly greased 8-inch square baking dish; set aside. Combine eggs, milk, dry mustard, and dried minced onion; pour over bread. Sprinkle bacon over casserole; cover and refrigerate 8 hours. Remove from refrigerator; let casserole stand 30 minutes. Bake, covered, at 350° for 20 minutes. Uncover, sprinkle with shredded Cheddar cheese, and bake an additional 5 minutes. Let breakfast casserole stand 5 to 10 minutes before serving.
Breakfast bacon and egg casserole serves 4.

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User Reviews

Reviews for this section have been closed.

 3 out of 5
Good, but needs some adjustments, Member schrisdel

I made this for Christmas breakfast and I now know to make the following adjustments: use more eggs (maybe 6) because it's too ""bready"" with just 4 eggs; use less cheese because this much cheese was just gooey and rich. If my 9 yr old wasn't eating it, I'd add some herbs and maybe some omelet-type veggies. But it's a good recipe to build upon.

2 out of 2 people found this helpful.

See all 3 reviews

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