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Bacon and Egg Breakfast Casserole

Bacon and Egg Breakfast Casserole

A hearty and comforting Bacon and Egg Breakfast Casserole featuring crispy bacon, fluffy eggs, and melted cheese, perfect for family gatherings and special occasions.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings servings
Course: Breakfast
Cuisine: American
Calories: 345
Ingredients Method Notes

Ingredients
  

  • 1 pound thick-cut bacon, cooked and crumbled
  • 10 large eggs, preferably organic or farm-fresh
  • 2 cups whole milk
  • 6 cups sourdough bread, cut into 1-inch cubes
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 teaspoon dry mustard
  • 1/2 teaspoon salt, adjust to taste
  • 1/4 teaspoon black pepper, freshly ground preferred
  • 3 green onions, sliced for garnish

Method
 

  1. Grease a 9x13-inch glass or ceramic baking pan with butter or non-stick cooking spray.
  2. Cook the bacon in a large skillet over medium heat until crispy, then crumble it.
  3. Cut the bread into uniform cubes and place them in the bottom of the prepared baking dish.
  4. Sprinkle the crumbled bacon and most of the shredded cheese over the bread.
  5. In a large mixing bowl, whisk the eggs until smooth, then slowly pour in the milk while whisking.
  6. Add the dry mustard, salt, and black pepper to the egg mixture and whisk until well combined.
  7. Pour the egg mixture over the bread, bacon, and cheese, pressing down gently to ensure absorption.
  8. Cover and refrigerate for at least 2 hours or overnight.
  9. Preheat the oven to 350 degrees Fahrenheit and bake uncovered for 45 to 50 minutes until golden brown.
  10. Let it rest for 10 minutes before slicing.

Notes

Ensure to use thick-cut bacon for better texture. Shred your own cheese for optimal melting. Let the bread soak in the egg mixture for best results.