Easy Breakfast Casserole With Bacon and Eggs

Name: Easy Breakfast Casserole With Bacon and Eggs
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 8 slices Thick-cut bacon; 8 large Eggs; 1.5 cups Milk (whole or 2% preferred); 2 cups Shredded cheese (cheddar, Colby jack, or a blend); 5 cups Day-old bread (French bread, sourdough, or sandwich bread); 1 Small Diced Yellow Onion; 1 medium diced Bell pepper (any color); 2 sliced Green onions (optional but great for freshness); 2 tbsp Butter (for greasing and flavor); 1 tsp Salt (plus more to taste); ½ tsp Black Pepper; ½ tsp Garlic Powder; ½ tsp smoked paprika (optional but adds warmth)

If you love the comfort of a hot breakfast but don’t love the morning rush, this casserole is your best friend. It’s hearty, easy to make, and packed with bacon, eggs, and melted cheese—everything you want in a satisfying start to the day. You can prep it the night before or throw it together in the morning with minimal fuss.

It’s perfect for weekends, holidays, or any time you’re feeding a hungry crowd. Plus, it’s flexible enough to adapt to whatever you have in the fridge.

What Makes This Breakfast Casserole Special

This casserole blends familiar flavors—crispy bacon, fluffy eggs, and golden cheese—into one simple dish that bakes while you relax. It’s designed to be foolproof: no fancy steps, no tricky techniques, just reliable, delicious results.

You can assemble it in 15 minutes and bake it off when you’re ready. It also reheats well, so leftovers make great quick breakfasts for the week.

Ingredients

Thick-cut bacon (8–10 slices, about 8 ounces)
Eggs (8 large)
Milk (1 1/2 cups; whole or 2% preferred)
Shredded cheese (2 cups; cheddar, Colby jack, or a blend)
Day-old bread (5–6 cups cubed; French bread, sourdough, or sandwich bread)
Yellow onion (1 small, diced)
Bell pepper (1 medium, diced; any color)
Green onions (2–3, sliced; optional but great for freshness)
Butter (2 tablespoons, for greasing and flavor)
Salt (1 teaspoon, plus more to taste)
Black pepper (1/2 teaspoon)
Garlic powder (1/2 teaspoon)
Smoked paprika (1/2 teaspoon; optional but adds warmth)

How to make my Breakfast Casserole with Bacon and Eggs

Preheat and prep the dish. Heat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
This helps prevent sticking and adds a little richness.
Cook the bacon. Chop the bacon into 1-inch pieces and cook in a skillet over medium heat until crisp. Transfer to a paper towel–lined plate. Reserve about 1 tablespoon of the bacon drippings in the skillet for the next step.
Soften the vegetables. Add the diced onion and bell pepper to the skillet with the bacon drippings.
Sauté for 4–5 minutes until softened and lightly golden. Turn off the heat and let them cool slightly.
Cube the bread. Cut the bread into 1-inch cubes. Day-old bread works best because it soaks up the custard without getting soggy.
If your bread is fresh, you can lightly toast it in the oven for 5–7 minutes.
Whisk the custard. In a large bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and smoked paprika. The mixture should be smooth and well combined.
Assemble the casserole. Add the bread cubes to the greased baking dish. Sprinkle on the sautéed onion and pepper, the crispy bacon, and half of the shredded cheese.
Pour the egg mixture evenly over everything, pressing down gently to help the bread soak up the liquid. Top with the remaining cheese and sliced green onions.
Rest or bake. For the best texture, let the casserole rest for 15–20 minutes to allow the bread to absorb the custard. If you’re planning ahead, cover and refrigerate it overnight.
Bake. Bake uncovered for 35–45 minutes, until the top is golden, the edges are set, and the center barely jiggles.
A knife inserted in the center should come out mostly clean.
Cool and serve. Let it stand for 5–10 minutes before slicing. This helps it set and makes cleaner pieces. Serve warm.

Storage Instructions

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Reheat in the microwave for 60–90 seconds per slice, or in a 325°F oven for 10–15 minutes.
Freezer: Cool completely, then wrap portions tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat at 325°F until warmed through.
Make-ahead: Assemble the casserole, cover tightly, and refrigerate up to 24 hours. Bake as directed, adding 5–10 minutes if going straight from the fridge.

Why This Breakfast Casserole is Good for You

This casserole balances protein, carbs, and fat in a way that keeps you satisfied.

The eggs and bacon bring high-quality protein, which helps with fullness and steady energy. The bread offers complex carbohydrates, especially if you use whole-grain bread. Vegetables add fiber and antioxidants, and you can easily toss in more to increase the nutrient density.

If you’re mindful about ingredients—like moderating the cheese or using reduced-sodium bacon—you can keep it hearty without going overboard.

Pitfalls to Watch Out For

Soggy texture: Using very fresh, soft bread can lead to mushiness. Slightly stale bread absorbs better. Toasting fresh bread cubes helps.
Underseasoning: Egg dishes need enough salt and pepper to shine.
Don’t be shy; taste the veggies and bacon for saltiness and adjust the custard accordingly.
Overbaking: If you bake too long, the eggs can become rubbery. Pull it when the center is just set with a slight wobble.
Grease pooling: Bacon can be fatty. Drain well and avoid adding too much bacon grease to the dish.
Uneven baking: Crowding ingredients in a smaller pan can cause the center to undercook.
Use the recommended 9×13-inch dish for even results.

Alternatives

Protein swaps: Use cooked breakfast sausage, ham, or turkey bacon. For a vegetarian version, skip the meat and add sautéed mushrooms or spinach.
Dairy options: Swap milk with half-and-half for a richer custard or use an unsweetened dairy-free milk (like almond or oat milk). Choose a melty cheese like Monterey Jack, gouda, or mozzarella.
Bread choices: Sourdough adds tang, brioche adds richness, and whole-grain bread boosts fiber.
Gluten-free bread works too—just use a sturdy brand.
Veggie add-ins: Try chopped spinach, roasted broccoli, jalapeños, tomatoes (seeded), or zucchini (well-drained). Aim for about 1–2 cups total to avoid excess moisture.
Flavor boosters: Add a teaspoon of Dijon mustard, a pinch of red pepper flakes, or fresh herbs like chives, parsley, or thyme.

FAQ’s for Breakfast Casserole with Bacon and Eggs

Yes. Cover and refrigerate the assembled casserole overnight. Bake it in the morning, adding 5–10 minutes to the bake time if it goes into the oven cold.

No, but it helps. If your bread is fresh, lightly toast the cubes so they hold up better and don’t turn soggy.

The edges should be set, the top golden, and the center should jiggle slightly but not look liquid. A knife inserted in the middle should come out mostly clean.

You can reduce or skip the bread and add more veggies and protein. The texture will be more like a crustless quiche or frittata, but still delicious.

The best cheese for a casserole is a combination of sharp cheddar for flavor and mozzarella or Monterey Jack for meltability, creating a creamy, stretchy texture. Gruyère, fontina, and cream cheese are also excellent choices that add richness without becoming greasy or separating during baking.

You can put raw bacon in a casserole, but it’s better to pre-cook it partially or fully to render excess fat and ensure it becomes crispy rather than chewy. Raw bacon may release too much grease into the casserole and won’t achieve the desired texture, so browning it beforehand for 5-7 minutes is recommended for best results.

In Conclusion

This Easy Breakfast Casserole with Bacon and Eggs is the kind of recipe you’ll keep coming back to—simple, comforting, and reliable.

It’s easy to customize, great for make-ahead mornings, and perfect for sharing. With a little planning and a few pantry staples, you can put a warm, satisfying breakfast on the table without stress. Serve it with fresh fruit or a simple green salad, and enjoy a cozy start to the day.