Hey y'all! If you're looking for a comforting, crowd-pleasing breakfast that’s as easy as it is delicious, this Bacon and Egg Breakfast Casserole Recipe is a must-try. Packed with crispy bacon, fluffy eggs, and melty cheese, it’s perfect for lazy weekend mornings, holiday gatherings, or make-ahead meal preps. Get ready for rave reviews at your breakfast table—let's get cooking!
Why You'll Love This Bacon and Egg Breakfast Casserole Recipe
- Super easy to prepare and can be made ahead of time for stress-free mornings.
- Feeds a crowd—ideal for family brunches or holiday gatherings.
- Loaded with savory flavors thanks to crispy bacon, sharp cheddar, and creamy eggs.
- Customizable with your favorite veggies, cheeses, or meats.
- Leftovers reheat beautifully, making it great for meal prep.
Ingredients for Bacon and Egg Breakfast Casserole Recipe
- 8 large eggs
- 2 cups whole milk
- 8 slices bacon, cooked and chopped
- 2 cups shredded sharp cheddar cheese
- 6 cups cubed day-old bread (French or sourdough works best)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh chives (optional for garnish)
Bacon and Egg Breakfast Casserole Recipe Directions
Step 1: Prep Your Ingredients
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or non-stick spray. Cook the bacon in a skillet over medium heat until crispy, then drain on paper towels and chop into bite-sized pieces.
Step 2: Layer the Casserole
Spread the cubed bread evenly in the prepared baking dish. Sprinkle the chopped bacon and shredded cheddar cheese evenly over the bread cubes.
Step 3: Whisk the Eggs & Milk
In a large mixing bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper until well combined.
Step 4: Assemble & Soak
Pour the egg mixture evenly over the bread, bacon, and cheese. Gently press down on the bread to help it soak up the liquid. Let the casserole stand for at least 10 minutes (or cover and refrigerate overnight for maximum flavor).
Step 5: Bake!
Bake the casserole, uncovered, in the preheated oven for 40-45 minutes or until the top is golden and the center is set (a knife inserted in the center should come out clean). Let cool for 5-10 minutes before cutting. Garnish with fresh chives and serve warm.
Bacon and Egg Breakfast Casserole Recipe Notes
- Day-old bread works best because it soaks up the egg mixture without getting mushy.
- To save time, cook the bacon the night before and store it in the fridge (how to cook bacon).
- If refrigerating overnight, allow the casserole to sit at room temperature for 20-30 minutes before baking for even cooking.
Bacon and Egg Breakfast Casserole Recipe Variations
- Veggie Lover's: Add cooked spinach, sautéed mushrooms, or diced bell peppers for extra nutrition and flavor.
- Southwest: Mix in cooked chorizo, pepper jack cheese, and a sprinkle of chopped jalapeños.
- Low-Carb: Swap bread for roasted cauliflower florets for a low-carb twist (learn more about low-carb swaps).
Required Equipment for Bacon and Egg Breakfast Casserole Recipe
- 9x13-inch baking dish
- Large mixing bowl
- Whisk
- Skillet (for bacon)
- Measuring cups & spoons
- Knife and cutting board
Storage Instructions for Bacon and Egg Breakfast Casserole Recipe
Let leftover casserole cool completely, then cover tightly and refrigerate for up to 4 days. To reheat, bake covered at 325°F (165°C) for 20 minutes, or microwave individual slices for 1-2 minutes on high. For longer storage, freeze portions for up to 2 months and thaw overnight in the fridge before reheating.
Serving Recommendations & Pairings
- Pair with a simple green salad or fresh fruit for a balanced brunch.
- Serve alongside crispy hash browns or roasted potatoes for a heartier meal.
- Try with a glass of freshly squeezed orange juice or your favorite coffee roast.
Pro Tips for the Best Bacon and Egg Breakfast Casserole Recipe
- Let the casserole sit after baking so it slices cleanly and stays fluffy (see more tips at The Kitchn).
- Use sharp cheddar for a tangy kick, or experiment with Gruyère for a rich nutty flavor.
- Don’t skip the resting period after pouring the egg mixture—this ensures the casserole is never soggy.
Bacon and Egg Breakfast Casserole Recipe FAQ
- Can I prepare this casserole the night before?
- Absolutely! Simply assemble the casserole, cover, and refrigerate overnight. Bake it off in the morning for a fresh, hot breakfast.
- What kind of bread is best for this recipe?
- Day-old French bread or sourdough holds up well and delivers the best texture, but any sturdy bread will work.
- Can I freeze Bacon and Egg Breakfast Casserole?
- Yes! Bake, cool, and freeze in portions. Thaw overnight in the fridge and reheat as desired.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients
- 8 large eggs
- 8 slices of bacon
- 2 cups whole milk
- 2 cups shredded cheddar cheese
- 4 cups cubed bread (day-old or toasted)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh chives (optional)
Instructions
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1Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
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2Cook bacon in a skillet over medium heat until crisp. Remove, drain, and crumble.
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3In a large bowl, whisk together eggs, milk, salt, and pepper.
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4Layer the cubed bread evenly in the prepared baking dish. Sprinkle with crumbled bacon and half of the shredded cheddar cheese.
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5Pour the egg mixture evenly over the bread and bacon. Top with remaining cheese and sprinkle with fresh chives if desired.
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6Bake for 45 minutes or until the casserole is set and golden brown. Let cool for 5 minutes before slicing and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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