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Breakfast Casserole with Bacon

A heartwarming Breakfast Casserole combining eggs, crispy bacon, and creamy cheese, perfect for brunch or family gatherings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 large large eggs The foundation of your casserole, offering a rich, fluffy texture.
  • 2 cups milk For a creamy consistency—use whole, low-fat, or a non-dairy substitute.
  • 4 slices bacon Crispy and salty for essential flavor; turkey bacon is a lighter alternative.
  • 2 cups shredded cheese Cheddar works well, but feel free to mix in Monterey Jack or pepper jack.
  • 1 cup diced vegetables Options include bell peppers, onion, or spinach.
  • to taste salt and pepper Essential seasonings to tie all flavors together.
  • Chopped herbs (optional) Add freshness such as chives or parsley.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Cook the bacon in a skillet over medium heat until crisp. Remove and let drain on paper towels, then chop into bite-sized pieces.
  3. In the same skillet, sauté the diced vegetables until just tender.
  4. In a large mixing bowl, whisk together the eggs and milk, then add salt and pepper.
  5. Fold in the cooked bacon, sautéed vegetables, and cheese into the egg mixture.
  6. Grease a 9x13 inch baking dish and pour the mixture in, spreading it evenly.
  7. Bake in the preheated oven for 30-40 minutes, or until puffed and set.
  8. Cool for a few minutes before cutting into squares and serving.

Notes

You can customize this recipe by adding jalapeños for spice or mixing in different herbs. Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat in the microwave or oven.