Bacon Egg and Cheese Casserole
A delightful casserole combining savory bacon, creamy eggs, and melted cheese, perfect for busy mornings and family breakfasts.
Ingredients
Main Ingredients
- 12 large large eggs Farm-fresh eggs provide the best flavor.
- 1 cup milk Whole or 2% for creaminess; substitute with almond milk for a dairy-free version.
- 8 slices bacon Cooked and crumbled; turkey bacon or a vegetarian alternative works too.
- 2 cups shredded cheddar cheese Cheddar gives this dish a sharp flavor, but mozzarella can offer a milder taste.
- 4 cups diced bread Stale bread or croissants add texture; gluten-free bread is an excellent substitute.
- 1 teaspoon salt Adjust based on your taste preference and bacon saltiness.
- 1/2 teaspoon black pepper Freshly ground enhances flavor.
- 1 teaspoon garlic powder For an extra kick.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a skillet over medium heat, cook the bacon slices until crispy. Drain on paper towels, crumbling them as you go. Reserve some bacon drippings if desired.
- Dice the bread into bite-sized chunks and place it in a greased 9×13-inch baking dish.
- In a mixing bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until fully blended.
- Add the crumbled bacon and cheese to the egg mixture, stirring gently. Pour this over the diced bread in the baking dish.
- Cover the dish with aluminum foil and bake for 25 minutes, then remove the foil and bake for an additional 15-20 minutes, or until the eggs are fully set and the top is golden brown.
Notes
Use egg whites for a lower-calorie option and consider adding vegetables for extra nutrients. Serve hot with fresh herbs or as individual portions with salsa for added flavor.