- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Serving: 4 - 6 servings
This Bacon, Egg and Cheese Casserole is probably the most simple, yet delicious recipe I have on this site. It's literally soooo easy to throw together the night before you want to serve it and you most likely have all the ingredients already in your fridge.
I've been making this for years to nothing but rave reviews and have given away this recipe so many times I've lost count. Trust me, if you want to impress and you don't want to spend hours in the kitchen, this is the breakfast/brunch option for you. It's also super easy to modify or add ingredients - some people use hash browns, sausage, you can add bell peppers - whatever you want. It's no fail every time. Yum.
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Ingredients
- eggs - 6 large
- milk - 2 cups
- salt - 1 tsp
- dry mustard - 1/2 tsp
- bread - 6 - 9 slices, cubed
- bacon - 12 slices, cooked and chopped
- cheddar cheese - 1 cup, grated
how to
- Grease a 9" x 13" baking dish.
- Mix together the eggs, milk, salt and dry mustard.
- Spread the bread cubes in the bottom of the dish, sprinkle over the bacon and cheddar cheese. Pour the egg mixture over the top.
- Cover with plastic wrap and refrigerate overnight, then bake at 350 F for 45 - 60 mins.
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Try it with garlic bread instead of plain white bread…delish!!!!
Why don’t you put oven temperature on all of them and what kind of bread ??
The oven temperature is 350F – it’s in the last paragraph of the instructions and you can use whatever kind of bread you want. I recommend something something hearty, like a sourdough or country bread. 🙂
Looks awesome!! I make a similar breakfast casserole with hasbrowns and just change the meat up.. or for vegetarians I omit the meat.. I also like to add broccoli or asparagus..and green peppers or change up the cheese..
Yummy ideas!! Thanks for the comments. 🙂
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Too much liquid! Use 6 eggs and 1 1/2 cups milk. Don’t use regular sandwich bread either, it doesn’t soak up the liquid and the casserole stays soggy. I used french bread (5 cups), but may use 4 cups next time. I increased the dry mustard to 1 teaspoon, increased the cheese to 1 1/2 cups, added 1/2 teaspoon onion powder, 1/2 teaspoon salt and 1/4 teaspoon black pepper. I swapped out the bacon for Jimmy Dean sausage with sage and added some frozen chopped spinach. I also cooked this in a 11 x 7-inch glass dish, but a 9 x 9-inch dish would probably work just as well. Definitely let the casserole come to room temperature 30 minutes before baking. I hate altering recipes so much, but with these changes it was 5 stars and so much more flavor!
Can this be frozen for later baking?
I’ve never tried freezing it. Let us know if you do that and tell us how it goes!
Can u make this without the bread
I haven’t ever tried making it without the bread. It is a key part of the dish so it would change the type of product you end up with. The bread and egg-milk combination gives sort of a spongy eggy base with cheese and bacon more toward the top. If you leave out the bread, there wouldn’t be any point to letting it refrigerate overnight. You’d just be making scrambled eggs with bacon and cheese added.
Did anyone ever try freezing this recipe and give the results?
I think it freezes very well. 🙂
did you prepare…let sit overnight…then freeze and bake later after taken from the freezer?
I would bake it, then freeze it.
Would I cook same temperature and same time if I half recipe and put in a smaller dish?
I haven’t done that but I imagine cutting the recipe in half would still require the same baking time. It has to do with the thickness. If you cut the recipe in half and spread the ingredients out quite thin in a large pan, it would probably take less time to cook through.
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I use large croutons instead of bread so that the texture is more consistent throughout. I also add a small can of condensed cream of mushroom soup — it’s just always the way my aunt has made it, and I love it that way. She also adds extra mushrooms (she prefers canned for this recipe). My husband doesn’t like mushrooms, but doesn’t notice the mushroom soup. I also use mild breakfast sausage instead of bacon. This recipe is easily adjustable for items you like.
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I mixed this up yesterday for Sunday breakfast for the two of us and halved the recipe. I used a 9×9 pan because 9×13 would have been too much. I used 3 slices of bread, 7 slices of bacon, and 5 eggs because I like a higher ratio of egg to bread. Next time I won’t cook the bacon all the way crisp because the bacon did crisp up even more.This baked up perfectly. This would probably serve 4 people generously. We enjoyed it. I don’t think the baking instructions were very clear. There are new cooks out there who don’t know to remove the saran wrap before baking. It was also difficult to figure out who the blogger was with several people posting their recipes on your blog. I will make this again. Thank you for sharing.
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Hello from Hong Kong! I just made this and it looked fantastic when it came out of the oven, however the croutons at the bottom are all soggy and mushy….I guess it is not intended to be like this? What should I do to make them crispy and crunchy as those on top?
Hi to you from Hong Kong! Nice to hear from you. I suppose it’s good to mention here how this turns out. You end up with something that is kind of crisp on top and soft toward the bottom. Soft yes, but should not be soggy or mushy. That might indicate an oven that was too hot. Ideally, you want something that is firm and almost crispy on top with sort of a fluffy, souffle-like bottom. Another way to have the firmer results you want is to use a 9 x 13-inch baking dish, rather than a square one. Then you have a thinner layer of it. When I am putting the ingredients together, I use a fork and kind of push the cheese and bacon down into the soaked bread level. The bacon will still tend to rise to the top but it does help to keep the cheese throughout the mixture. It is best to have the oven preheated and then not to open the oven door when this is baking so you keep it hot and the soaked bread is nicely cooked through without burning the surface. I just made some of this for Christmas morning breakfast for my family. Then I turned on my computer and saw your question. I hope you will have better results next time you make this. By the way, if you have any portions left over, keep it covered in the refrigerator. It heats up nicely the next day.
Thank you very much for your prompt and detailed reply! I will try again next time! by the way, is it necessary to prepare it overnight? would there be any difference if I bake it straight away?
Thanks again and I wish you a belated Merry Christmas and Happy New Year 🙂
Thank you, Gloria.
Recipe says use 9 x 13 dish but Gloria billings says ab 8″ square. Does it matter?
I should have clarified that earlier. I first saw the recipe calling for using a 9 x 13-inch baking dish. That works okay, but one time that pan was unavailable at my house, and I put it all into a 9-inch square baking dish. It yields taller squares of the casserole and I think that is what I prefer. If you’re trying to stretch this or to serve with many other side dishes, maybe you’d want thinner squares of the egg dish, so you’d want the 9 x 13-inch dish.
Instead of adding bread or hashes I added cubed red potatoes this was delicious. I did split the cheese 1/2 cheddar 1/2 mozzarella.
NICE !! like the idea of using Red Potatoes instead of the bread (y)
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Do you leave the plastic wrap on or replace with foil for baking?
Definitely take the foil off before baking. Then the casserole does a nice job of puffing up a little and browning a bit on top. Makes a much nicer end result to take the foil off before baking.
I have made this many times and have found an approach that works best for us. I use a glass baking dish. Trim crusts off bread. The best bread is white bread with some body to it, such as a french bread loaf. I don’t think it needs any salt added because the bacon is a good source of salt. I do add several grinds of fresh black pepper (from a pepper mill). I use a full one teaspoon of dried ground mustard. It doesn’t go well to substitute liquid yellow mustard. Cook the bacon until extra crisp, but not burned. Cool it on a few paper towels and then crumble the bacon. This way you have bacon in just about every bite, once served. I use 1 1/2 cups whole milk. Generally, we drink skim milk, but for this dish, whole milk makes a much nicer result. I can see why some people like to use half-and-half. That might even be better! So here is my own recipe that is based on Dodie Rayl’s excellent suggestions:
6 large eggs
2 cups bread cubes, no crusts, preferably from french bread
1 1/2 cups whole milk
1 teaspoon ground dry mustard
1/2 teaspoon freshly ground black pepper
12 slices bacon, cooked crisp, crumbled
12 oz shredded sharp Cheddar cheese
Butter a deep 9-inch square Pyrex baking dish. Beat eggs. Pour whole milk over bread cubes and allow to soak in a bowl. Add dry mustard and black pepper. Set aside while bacon is frying. Place soaked bread in the baking dish. Pour beaten eggs over the bread. Spread crumbled bacon and shredded cheese over the eggs. Cover with foil and refrigerate at least 4 hours or overnight. When time to bake, take foil off and bake in preheated 350 degree oven for 1 hour. Allow it to sit for 10 minutes after removing from oven. Then cut into squares to serve. I like to serve it with a dish of combined cut-up fresh fruit: strawberries, bananas, blueberries, raspberries, watermelon, or others that may be in season.
why not mix the milk and eggs to pour over the bread instead of pouring just the milk on first?
Does the bacon stay crispy .. Hello from Iowa .. This looks yummy
Bacon stays crisp if you uncover the casserole the last 15 minutes.
I made this last night and in my opinion think it’s way too much bread. Would be better with has browns or tater tots. Also a little bell pepper and green onions. And a little too salty since the bacon provides enough sodium, I think the teaspoon of salt could be omitted.
What type of bread is best to use?
I like just regular white Wonder bread. 🙂
Is the bacon uncooked or cooked before putting it in the oven? Thanks
The bacon is cooked. And chopped. 🙂
Do I have to use milk or can it be made without??
Good basic recipe. I added some breakfast sausage and fresh thyme. Used half and half instead of milk. Next time I will use no or just a pinch of salt, as I thought it end up too salty. Also, use good sharp cheddar, freshly grated, a double
This is a good base recipe.. for the more brave… 12 eggs, 1 cup heavy cream, 1 cup swiss cheese, 1/2 cup cheddar, 2 tables spoons sour cream 1 medium onion, 1 bell pepper 1 medium tomato 1/4 cup black olives, 1 6 oz jar of mushrooms, 1 tables spoon Dijon Mustard, 1 teaspoon of fresh garlic.. for the meat anything you like, I use fresh pepped bacon crumbled , these types of cassoroles are not tough, just be creative and remember, to oil your dish, keep the oven door closed for at least 45 minutes, at 400, I serve with everything bagles , english muffins, or homemade biscuits
So glad I read the comments! I didn’t read all the instructions before putting it all together and I wanted to have this for dinner tonight. It will have at least 4 hours in the fridge so I am no longer worried about it not turning out okay. It looks wonderful & has the ingredients that my family will eat!!!!
do have use plastic wrap
No. You could use foil. 🙂
I thought that is what causes the eggs to turn green?
your stupid if u think thats true
You’re.
Do u have to cut off the crust on the bread
I think it’s better, they can get too tough if you don’t.
Sounds delicious! Two questions: does the dish need to warm up a bit (since it was in the fridge) before putting it in the oven? And should the oven be preheated, or just set it to 350, put the dish in, and let them warm up together? Thanks!
I guess I should add that the casserole dishes I usually use are glass (Pyrex and the like). I think I have a metal one, but I’m not sure where it is. lol
I left the dish out on the counter while the oven heated, and it was just fine. I wouldn’t put a glass dish from the freezer to a hot oven, but from the fridge it’s fine. 🙂
I did as you suggested, letting the dish sit on the counter while the oven heated, and it worked great! It tasted great, too! I’ve made it twice now and will definitely make it again. My husband suggested adding fresh spinach and tomatoes (chopped and diced), so I think I’ll try that next time. 🙂 Thanks for the recipe!
Do not use an aluminum pan or foil with the eggs. They turn green.
Green eggs and ham? 🙂
use some cream of tartar it keeps the eggs from turning green
COULD U USE HASH BROWNS INSTEAD OF BREAD????
Yum that sounds good. I’m sure you could, I don’t know that I’d let it sit overnight though, maybe just pour over the egg and bake it straight away. 🙂
Could you use dried bread cubes like in stuffing?
Sure.
do you use cooked hash browns or just frozen
If hashbrowns were used instead of bread, it would be a completely different dish. In this recipe, the bread soaks up the milk and eggs and the result is a soft custard type of base, but hashbrowns wouldn’t soak up much liquid. The result would be milky eggs and potatoes with cheese and bacon on top.
I put this together last Friday night while supper was cooking, Before going to bed, i checked the casserole, didn’t look like there was enough egg mixture, so mixed up 1/2 of the eggs and milk,poured it on top and covered again. The next morning, baked the casserole about 50 minutes, Before serving,sprinkled more cheese. 5 of us finished the Whole dish. The 6 yr old wants me to make every morning ! It’s an easy, delicious and will make it again.
Making this in the morning. Looks so good!!! Will let you know how it turns out.
Do you have to wait over night or could you cook right away
You really need to wait overnight – at least a few hours for the liquid to soak into the bread.