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Loaded Breakfast Casserole

A comforting and savory breakfast casserole featuring layers of bacon, eggs, cheese, and fresh vegetables, perfect for family gatherings or weekend brunch.
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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 Eggs The base of your casserole, providing fluffiness and protein.
  • 1 cup Milk Adds creaminess; use whole milk for richness or almond milk for a lighter option.
  • 6 slices Bread, cubed Stale bread works best, soaking up the flavors.
  • 6 slices Bacon, cooked and crumbled For a crispy, savory kick; turkey bacon can be a lighter substitute.
  • 2 cups Cheddar Cheese, shredded A must for delicious gooey goodness; swap with your favorite cheese for a twist.
  • 1 cup Bell Peppers, diced Freshness and crunch; mix colors for a vibrant touch.
  • 1 medium Onion, diced Adds aromatic depth; shallots can be used for a milder flavor.
  • To taste Salt and Pepper Essential for enhancing all flavors.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a skillet over medium heat, cook the bacon until crispy. Let it cool, crumble it, and set it aside.
  3. In the same skillet, add diced onions and bell peppers. Sauté for about 3-4 minutes until soft.
  4. In a large mixing bowl, whisk together the eggs, milk, salt, and pepper until fluffy.
  5. Add the cubed bread, crumbled bacon, sautéed vegetables, and shredded cheese to the egg mixture. Gently fold everything together until well combined.
  6. Transfer the mixture into a greased 9x13-inch baking dish, making sure it’s evenly spread.
Cooking
  1. Slide the baking dish into your preheated oven and bake for about 40 minutes, or until the center is set and the top is golden brown.
  2. Allow the casserole to cool for about 5-10 minutes before serving.

Notes

For added spice, consider adding diced jalapeños. Fresh herbs like chives or thyme can enhance the flavor. For a vegetarian option, substitute bacon with spinach and mushrooms. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven.