Bacon and Egg Casserole

I make this breakfast casserole once or twice a year. It is great because you can make it the night before you want to serve it and because it is only one dish to clean! I have used different cheeses in this…Mexican cheese blend, gruyere, jack cheese…use what you like.

This is always a favorite!

This is always a favorite!

Bacon and Egg Casserole

This is a great make-ahead casserole for a crowd!

12 slices of bread (your choice-white, wheat, Hawaiian, cinnamon, etc), cut into 3/4 inch cubes

2 cups four cheese blend, (or cheese of your choice),finely shredded

8 slices bacon, cooked and chopped

9 eggs

2 1/2 cups milk

1 tsp salt

1/2 tsp pepper

1 tsp. dried mustard

1/2 tsp Worcestershire sauce

1 Tbs. chopped Italian parsley

1 Tbs. chopped fresh chives

Assemble the night before serving.

Arrange the bread cubes in the bottom of a greased 13 x 9 inch baking pan. Sprinkle with cheese and bacon.

Whisk together the eggs, milk, salt , pepper, mustard , Worcestershire sauce, parsley and chives. Pour over the bread mixture and press down the bread cubes with a spatula to allow the bread to soak up the egg mixture. Cover and chill at least 8 hours.

Remove from refrigerator about 30 minutes before baking. Bake at 350 degrees for 35 minutes or until set and golden.

What did I love about this recipe? I love that I can make it the night before I want to serve it. It is easy to throw together, and better yet…it is easy clean up!

What didn’t I love about this recipe? I do think next time I will add a little extra milk to the recipe. I would prefer it a bit wetter.

2 Comments on “Bacon and Egg Casserole

  1. Shelly~Thank You for this posting… you must have read my mind. I was just thinking I need a great recipe for Christmas morning, something make the night before and delicious. Thank You.. I know I don’t need to look any further. I think I may add some asparagus to it. YUMMY…


  2. Oh wow, good idea! I have a pineapple one I make too…it’s sweet rather than savory…let me know if you want the recipe 🙂


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