Bacon and egg casseroles make a filling breakfast option for any morning. They are easy to prepare ahead of time and reheat well. Here are 15 recipes that use these ingredients in different ways. Some include cheese and vegetables while others keep it simple. You can choose the ones that match what you have on hand.
Helpful Tips Before You Start
These tips will help your bacon egg casseroles turn out evenly cooked and full of flavor.
Cook the Bacon First
Fry or bake the bacon until crisp. Drain it on paper towels to remove excess grease before mixing it in.
Use a Sturdy Base
Cube day-old bread or use frozen hash browns. This soaks up the egg mixture without turning soggy.
Whisk Eggs With Dairy
Beat the eggs with milk or half-and-half. Add salt, pepper, and any herbs right into the bowl for even seasoning.
Rest After Baking
Let the casserole sit for 10 minutes once it comes out of the oven. This helps the layers set so slices hold together.
Assemble Ahead
Mix and layer everything the night before. Cover the dish and refrigerate it until you are ready to bake.
Cheesy Bacon Egg Hash Brown Casserole
This casserole combines crispy hash browns with smoky bacon and plenty of melted cheese for a filling breakfast dish. It works well for weekend mornings when you want something hearty that can feed a small group without much last-minute work. The texture stays satisfying with a golden top and soft center, while the flavors stay balanced between savory bacon and mild egg custard.
Serves 4 people.
Ingredients
- 4 cups frozen hash brown potatoes
- 8 slices bacon
- 1 small onion, diced
- 6 large eggs
- 1/2 cup milk
- 2 cups shredded cheddar cheese, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped chives
Instructions
- Cook the bacon in a large skillet over medium heat until crisp. Remove the bacon, drain it on paper towels, and crumble it into pieces. Leave about 1 tablespoon of bacon fat in the skillet.
- Add the diced onion to the skillet and cook for 3 minutes until softened. Stir in the frozen hash browns and cook for 5 minutes, stirring occasionally, until they start to brown.
- In a mixing bowl, whisk the eggs with the milk, salt, and black pepper until smooth. Stir in 1 1/2 cups of the cheddar cheese and the crumbled bacon.
- Preheat the oven to 375°F. Spread the hash brown mixture evenly in a greased 8×8 baking dish. Pour the egg mixture over the top and sprinkle with the remaining 1/2 cup cheese.
- Bake for 25 to 30 minutes until the eggs are set and the cheese is bubbly and lightly golden. Remove from the oven and let it rest for 5 minutes before sprinkling with chives and serving.
Extra Tips
Cook the hash browns a little longer in the skillet if you prefer a crunchier base. Leftovers reheat well in a 350°F oven for 10 minutes to keep the texture from turning soggy. You can swap the cheddar for pepper jack if you want a bit more spice without changing any other steps.Course: Breakfast Cuisine: American Equipment: Large skillet, Mixing bowl, 8×8 baking dish
Bacon Egg Croissant Breakfast Casserole
This casserole turns day-old croissants into a savory bake layered with crisp bacon and creamy egg custard. The croissants stay slightly crisp on top while the bottom soaks up the seasoned egg mixture, creating a mix of textures in every bite. It works well for weekend brunch or a make-ahead breakfast when you need something that reheats nicely.
It pairs the buttery richness of croissants with smoky bacon and sharp cheddar without extra herbs or vegetables that would change the simple flavor profile.
Serves 4 people.
Ingredients
- 4 large croissants, torn into bite-size pieces
- 8 slices bacon
- 6 large eggs
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 350 degrees and lightly grease an 8-inch square baking dish.
- Cook the bacon in a skillet over medium heat until crisp. Drain on paper towels, then crumble into small pieces.
- Spread the torn croissant pieces evenly in the prepared baking dish. Scatter the crumbled bacon over the croissants.
- In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until smooth. Stir in the shredded cheddar cheese.
- Pour the egg mixture evenly over the croissants and bacon, pressing down gently so most pieces are submerged.
- Bake for 30 to 35 minutes, until the center is set and the top is lightly golden. Let the casserole rest for 5 minutes before serving.
Extra Tips
Use croissants that are a day old so they hold their shape better after soaking. If you want a richer custard, replace half the milk with half-and-half. Leftovers reheat well in a 325-degree oven for 10 minutes to restore some crispness on top. Avoid freezing, as the croissants can turn soggy once thawed.Course: Breakfast Cuisine: American Equipment: Baking dish, Skillet, Mixing bowl
Spicy Bacon Jalapeño Cheddar Egg Casserole
This casserole turns up the heat with crisp bacon, sharp cheddar, and fresh jalapeños folded into a fluffy egg base. It makes a good choice for weekend brunch or a weekday breakfast when you want something hearty that still feels a little bold. The finished dish has a creamy center, a lightly browned top, and just enough spice to keep each bite interesting.
Serves 4 people.
Ingredients
- 6 slices bacon
- 1 tablespoon olive oil
- 1/2 medium onion, diced
- 2 jalapeños, seeded and diced
- 8 large eggs
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded cheddar cheese
Instructions
- Preheat the oven to 375°F and lightly grease an 8×8-inch baking dish.
- Cook the bacon in a skillet over medium heat until crisp. Remove the bacon to a plate, let it cool, then crumble it into small pieces.
- Pour the olive oil into the same skillet. Add the diced onion and jalapeños and cook for 3 to 4 minutes until the onion softens.
- In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until smooth.
- Stir the crumbled bacon, cooked vegetables, and 1 cup of the cheddar cheese into the egg mixture.
- Pour the mixture into the prepared baking dish and sprinkle the remaining 1/2 cup of cheddar evenly over the top.
- Bake for 30 to 35 minutes until the center is set and the edges begin to brown. Let the casserole rest for 5 minutes before slicing.
Extra Tips
Seed the jalapeños well if you want milder heat, or leave a few seeds in for extra spice. Leftovers reheat well in a 350°F oven for 10 minutes. You can assemble the casserole the night before, cover it, and bake it straight from the fridge, adding 5 extra minutes to the bake time.Course: Breakfast Cuisine: American Equipment: Skillet, Mixing Bowl, Baking Dish
Bacon Egg Spinach and Feta Casserole
This casserole combines crispy bacon with tender spinach and salty feta in a fluffy egg base. It works well for weekend brunch or make-ahead weekday breakfasts since it reheats nicely. The finished dish has a light texture with savory bites of cheese and bacon throughout.
Serves 4 people.
Ingredients
- 8 slices bacon
- 1 tablespoon olive oil
- 4 cups fresh spinach
- 6 large eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup crumbled feta cheese
Instructions
- Cook the bacon in a skillet over medium heat until crisp. Drain on paper towels and crumble into pieces.
- Heat the olive oil in the same skillet. Add the spinach and cook for 2 minutes until wilted. Remove from heat.
- Whisk the eggs, milk, salt, and pepper in a mixing bowl until smooth. Stir in the crumbled feta, cooked spinach, and most of the bacon pieces.
- Pour the mixture into a greased 8×8 baking dish. Sprinkle the remaining bacon on top.
- Bake at 350°F for 25 to 30 minutes until the center is set and the edges are lightly golden. Let it rest for 5 minutes before slicing.
Extra Tips
Use fresh spinach rather than frozen to avoid excess moisture in the bake. If you want a milder flavor, reduce the feta to 3/4 cup. Leftovers keep in the fridge for three days and reheat well in the microwave or a low oven.Course: Breakfast Cuisine: American Equipment: Skillet, Mixing Bowl, Whisk, Baking Dish
Bacon Egg Mushroom Swiss Breakfast Casserole
This casserole combines crispy bacon with earthy mushrooms and plenty of melty Swiss cheese for a savory breakfast bake. It works well for weekend mornings when you want something hearty that feeds a small group without much hands-on time. The texture stays soft in the middle with golden edges, and the flavors balance smoky, creamy, and slightly nutty.
Serves 4 people.
Ingredients
- 6 slices bacon, chopped
- 8 oz cremini mushrooms, sliced
- 1 tablespoon butter
- 6 large eggs
- 1 cup milk
- 4 cups cubed day-old bread
- 1 1/2 cups shredded Swiss cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 350°F and lightly grease an 8×8 baking dish.
- Cook the chopped bacon in a large skillet over medium heat until crisp. Remove the bacon with a slotted spoon and set it aside, leaving the drippings in the pan.
- Add the butter to the skillet with the bacon drippings. Once melted, add the sliced mushrooms and cook until they release their liquid and turn golden, about 6 minutes.
- In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until smooth.
- Spread the cubed bread evenly in the prepared baking dish. Top with the cooked mushrooms and most of the bacon, then sprinkle 1 cup of the Swiss cheese over everything.
- Pour the egg mixture evenly over the layers. Gently press the bread down so it absorbs some liquid.
- Scatter the remaining bacon and 1/2 cup Swiss cheese on top.
- Bake for 35 to 40 minutes until the center is set and the top is lightly browned. Let it rest 5 minutes before slicing.
Extra Tips
Use day-old bread so it holds its shape after soaking. If your mushrooms release a lot of liquid, drain them briefly before adding to the dish to keep the casserole from turning soggy. Leftovers reheat well in a 325°F oven for 10 minutes.Course: Breakfast Cuisine: American Equipment: Large Skillet, Mixing Bowl, 8×8 Baking Dish
Mexican Bacon Egg Black Bean Casserole
This casserole combines crispy bacon with black beans and eggs for a hearty breakfast that feels substantial without much effort. It works well for weekend mornings when you want something filling that can feed the whole table at once.
The flavors lean savory and spiced, with cumin and chili powder giving the dish a gentle Mexican twist. The beans stay firm while the eggs set softly around the bacon pieces.
Serves 4 people.
Ingredients
- 8 slices bacon, chopped
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 (15-ounce) can black beans, drained and rinsed
- 6 large eggs
- 1/2 cup milk
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 cup shredded cheddar cheese
- Salt and black pepper, to taste
- Chopped cilantro and sliced avocado, for serving
Instructions
- Preheat the oven to 350°F and lightly grease an 8×8-inch baking dish.
- Cook the chopped bacon in a large skillet over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside, leaving a little fat in the pan.
- Add the onion and red bell pepper to the skillet. Cook for 5 minutes until the vegetables soften.
- Stir the black beans, cumin, chili powder, salt, and pepper into the skillet. Cook for 2 minutes, then remove the pan from the heat.
- In a mixing bowl, whisk the eggs and milk together until smooth. Add the cooked bacon and vegetable mixture to the bowl and stir to combine.
- Pour the mixture into the prepared baking dish and sprinkle the cheddar cheese evenly over the top.
- Bake for 25 to 30 minutes until the eggs are set and the cheese is melted. Let the casserole rest for 5 minutes before serving with cilantro and avocado.
Extra Tips
Cook the bacon until quite crisp so it stays that way after baking. Leftovers reheat well in a 300°F oven for 10 minutes, which keeps the eggs from turning rubbery. If you want less spice, reduce the chili powder by half before mixing.Course: Breakfast Cuisine: Mexican Equipment: Large Skillet, Mixing Bowl, 8×8-inch Baking Dish, Whisk
Bacon Egg Asparagus and Parmesan Casserole
This casserole pairs smoky bacon with fresh asparagus in a simple egg base. Parmesan adds a savory finish that browns nicely on top. It works well for a weekend brunch or a weekday breakfast you can portion out ahead of time.
The dish has a fluffy egg texture with tender asparagus pieces and crisp bacon bits throughout. The Parmesan creates a light golden layer that contrasts with the soft center.
Serves 4 people.
Ingredients
- 8 slices bacon, chopped
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 6 large eggs
- 1 cup milk
- 1/2 cup grated Parmesan cheese, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter
Instructions
- Preheat the oven to 375 degrees and grease an 8×8 baking dish with the butter.
- Cook the chopped bacon in a large skillet over medium heat until crisp. Remove the bacon with a slotted spoon and leave 1 tablespoon of drippings in the skillet.
- Add the asparagus pieces to the skillet and cook for 3 minutes until they turn bright green.
- Whisk the eggs, milk, salt, pepper, and half of the Parmesan in a mixing bowl until smooth.
- Stir the cooked bacon and asparagus into the egg mixture.
- Pour everything into the prepared baking dish and sprinkle the remaining Parmesan evenly over the top.
- Bake for 30 minutes until the center is set and the top is lightly golden.
Extra Tips
Let the casserole rest for 5 minutes before slicing so the eggs firm up. If you want to make it ahead, assemble everything the night before, cover the dish, and bake it fresh in the morning. Leftovers reheat well in a 300-degree oven for 10 minutes.
Course: Breakfast Cuisine: American Equipment: Large Skillet, Mixing Bowl, 8×8 Baking DishBacon Egg Biscuit Casserole with Sausage Gravy
This casserole layers quartered biscuits with eggs and bacon for a filling breakfast that comes together in one baking dish. The sausage gravy is made separately on the stove and poured over each serving to add creaminess and extra flavor. It works well for weekend mornings when you want something more substantial than plain eggs and toast.
The finished dish has soft biscuit pieces throughout, crispy bacon bits, and a smooth gravy that soaks in slightly. Serve it straight from the oven while the gravy is warm.
Serves 4 people.
Ingredients
- 1 can (8 count) refrigerated biscuits
- 8 slices bacon
- 6 large eggs
- 8 ounces breakfast sausage
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F and lightly grease an 8×8 inch baking dish. Cut each biscuit into quarters and spread them evenly in the dish.
- Cook the bacon in a skillet over medium heat until crisp. Remove the bacon, drain on paper towels, and crumble it. Scatter the crumbled bacon over the biscuit pieces.
- In a bowl, whisk the eggs with the salt and pepper. Pour the eggs over the biscuits and bacon. Bake for 25 minutes until the eggs are set and the biscuits are cooked through.
- While the casserole bakes, cook the sausage in a separate skillet over medium heat, breaking it up as it browns. Remove the sausage and set it aside, leaving the drippings in the pan.
- Add the butter to the sausage drippings. Once melted, whisk in the flour and cook for one minute. Slowly whisk in the milk and continue stirring until the gravy thickens. Stir the cooked sausage back into the gravy.
- Remove the casserole from the oven. Spoon the sausage gravy over individual portions when serving.
Extra Tips
Cook the bacon until quite crisp so it keeps some texture after baking. If the gravy thickens too much while sitting, stir in a splash of milk to loosen it before serving. Leftovers reheat best in a covered skillet with a little added milk to refresh the gravy.Course: Breakfast Cuisine: American Equipment: Baking dish, Skillet, Mixing bowl
Bacon Egg Kale and Goat Cheese Casserole
This casserole brings together crispy bacon, tender kale, and creamy goat cheese in a baked egg dish. It works well for weekend brunch or a make-ahead weekday breakfast. The flavor is savory with a slight tang from the cheese, while the texture stays light and hearty at the same time.
Serves 4 people.
Ingredients
- 8 slices bacon
- 1 small onion, diced
- 2 garlic cloves, minced
- 5 cups chopped kale
- 6 large eggs
- 1 cup milk
- 4 ounces goat cheese, crumbled
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375 degrees and lightly grease an 8×8 baking dish.
- Cook the bacon in a large skillet over medium heat until crisp. Remove the bacon, drain it on paper towels, and crumble it into pieces. Leave about 1 tablespoon of bacon fat in the skillet.
- Add the olive oil to the skillet with the bacon fat. Cook the diced onion for 3 minutes until softened. Stir in the garlic and cook for 30 seconds more.
- Add the kale to the skillet and cook for 4 minutes until it wilts. Remove the skillet from the heat.
- In a mixing bowl, whisk the eggs with the milk, salt, and black pepper until smooth.
- Spread the kale mixture evenly in the baking dish. Scatter the crumbled bacon over the kale. Pour the egg mixture on top.
- Dot the goat cheese evenly across the surface. Bake for 25 to 30 minutes until the eggs are set and the top is lightly golden.
Extra Tips
Crumble the goat cheese while it is cold so it stays in distinct pieces rather than melting completely into the eggs. If you prepare the dish the night before, cover it and refrigerate, then add 5 extra minutes to the bake time. Leftovers reheat well in a 350-degree oven for 10 minutes.Course: Breakfast Cuisine: American Equipment: Large Skillet, Mixing Bowl, 8×8 Baking Dish
Bacon Egg Zucchini and Ricotta Casserole
This casserole brings together crisp bacon and tender zucchini in a creamy ricotta base that keeps the texture light yet satisfying. It works well for weekend brunch or as a make-ahead breakfast you can portion out during the week. The flavor stays savory with a mild freshness from the zucchini and a smooth finish from the ricotta.
Serves 4 people.
Ingredients
- 6 slices bacon, chopped
- 2 medium zucchinis, diced
- 1 small onion, diced
- 2 garlic cloves, minced
- 4 large eggs
- 1 cup ricotta cheese
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded mozzarella cheese
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375°F and lightly grease an 8×8 baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the chopped bacon and cook until crisp. Remove the bacon with a slotted spoon and set it aside, leaving a little fat in the pan.
- Add the diced onion and zucchini to the skillet. Cook for 5 to 6 minutes until the zucchini softens. Stir in the minced garlic and cook for 1 minute more. Remove the pan from heat.
- In a mixing bowl, whisk the eggs with the ricotta, milk, salt, and pepper until mostly smooth. Stir in the cooked bacon, zucchini mixture, and half of the mozzarella.
- Pour the mixture into the prepared baking dish and sprinkle the remaining mozzarella on top.
- Bake for 25 to 30 minutes until the center is set and the top is lightly golden. Let it rest for 5 minutes before slicing.
Extra Tips
Drain the cooked zucchini briefly on a paper towel before mixing it into the eggs if it releases extra liquid. This keeps the casserole from turning watery. Leftovers reheat well in a 350°F oven for 10 minutes, or you can swap the mozzarella for parmesan if you want a sharper flavor.Course: Breakfast Cuisine: American Equipment: Large Skillet, Mixing Bowl, 8×8 Baking Dish
Italian Bacon Egg Pesto Tomato Casserole
This casserole brings together crispy bacon, fresh tomatoes, and bright pesto for a breakfast bake that feels a little different from standard egg dishes. It works well for weekend mornings or when you want to prep something ahead for busy weekdays. The layers of bread soak up the egg mixture while the tomatoes add bursts of juice and the pesto gives an herbal note that pairs nicely with the smoky bacon.
The finished dish has a soft, custardy center with golden edges and pockets of melted cheese. It slices cleanly once it rests a bit after baking.
Serves 4 people.
Ingredients
- 8 slices bacon
- 6 large eggs
- 1/4 cup prepared basil pesto
- 1 cup cherry tomatoes, halved
- 4 cups cubed day-old bread
- 1 cup shredded mozzarella cheese
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the bacon in a skillet over medium heat until crisp. Drain on paper towels and crumble into bite-size pieces.
- Whisk the eggs, milk, pesto, salt, and pepper in a large mixing bowl until smooth.
- Layer the bread cubes in the bottom of a greased 8×8 baking dish. Scatter the crumbled bacon and halved tomatoes over the bread.
- Sprinkle the mozzarella evenly across the top. Pour the egg mixture over everything, pressing down gently so the bread absorbs some liquid.
- Bake at 350°F for 30 to 35 minutes until the center is set and the top is lightly golden. Let it rest 5 minutes before slicing.
Extra Tips
Use a sturdy bread like sourdough or French loaf so it holds its shape after soaking. If you want a stronger pesto flavor, swirl an extra tablespoon across the top right before baking. Leftovers reheat well in a 300°F oven for 10 minutes.Course: Breakfast Cuisine: Italian Equipment: Large skillet, large mixing bowl, 8×8 baking dish
Bacon Egg Sweet Potato and Caramelized Onion Casserole
This casserole brings together crispy bacon, tender sweet potatoes, and deeply caramelized onions in one satisfying dish. The natural sweetness of the potatoes pairs well with the savory bacon and onions, making it a solid choice for weekend brunch or weekday meal prep.
The eggs bake into a soft, custardy layer while the cheese adds a light golden top. It works nicely when you want something hearty that still feels balanced.
Serves 4 people.
Ingredients
- 6 slices bacon
- 2 tablespoons butter
- 2 large onions, thinly sliced
- 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
- 6 large eggs
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the bacon in a large skillet over medium heat until crisp. Remove the bacon to a plate and leave 1 tablespoon of the drippings in the skillet.
- Add the butter to the skillet. Once melted, add the sliced onions and cook over medium-low heat for 15 to 20 minutes, stirring occasionally, until they turn golden brown.
- Add the sweet potato cubes to the skillet with the onions. Cook for 8 to 10 minutes, stirring now and then, until the potatoes begin to soften.
- Crumble the cooked bacon and stir it into the sweet potato and onion mixture. Spread the mixture evenly in a greased 8×8-inch baking dish.
- In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined. Pour the egg mixture over the sweet potato layer.
- Sprinkle the shredded cheddar cheese evenly across the top. Bake at 375°F for 25 to 30 minutes, until the eggs are set and the cheese is lightly browned.
- Remove from the oven and let the casserole rest for 5 minutes. Scatter the chopped parsley over the top before serving.
Extra Tips
Caramelize the onions slowly over lower heat so they turn sweet without burning. Leftovers reheat well in a 350°F oven for 10 minutes to keep the edges crisp. If you want a milder onion flavor, use one sweet onion and one yellow onion together.Course: Breakfast Cuisine: American Equipment: Large skillet, 8×8-inch baking dish, mixing bowl
Bacon Egg Broccoli Cheddar Casserole
This casserole brings together crispy bacon, fresh broccoli, and plenty of sharp cheddar in a simple egg base. It works well for weekend brunch or weekday breakfasts when you want something hearty that reheats easily. The result is a savory dish with tender broccoli pieces and pockets of melted cheese.
Serves 4 people.
Ingredients
- 8 slices bacon, chopped
- 1 tablespoon olive oil
- 2 cups broccoli florets
- 6 large eggs
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded cheddar cheese
Instructions
- Preheat the oven to 375 degrees and grease a medium baking dish.
- Heat the olive oil in a skillet over medium heat. Add the chopped bacon and cook until crispy. Remove the bacon with a slotted spoon and set it aside.
- Add the broccoli florets to the same skillet and cook for 3 to 4 minutes until they start to soften.
- In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Stir the cooked bacon, broccoli, and 1 1/2 cups of the cheddar cheese into the egg mixture.
- Pour the mixture into the prepared baking dish and sprinkle the remaining 1/2 cup of cheddar cheese on top.
- Bake for 25 to 30 minutes until the eggs are set and the cheese is golden on top. Let it rest for 5 minutes before serving.
Extra Tips
Cook the broccoli just until it turns bright green so it stays firm after baking. Leftovers keep well in the fridge for three days and reheat best in a 350 degree oven to restore the crispy bacon edges. Use sharp cheddar for stronger flavor or swap in colby jack if you prefer a milder taste. Course: Breakfast Cuisine: American Equipment: Skillet, Mixing Bowl, Baking Dish, Whisk
Bacon Egg Everything Bagel Seasoning Casserole
This casserole brings together crispy bacon and the savory crunch of everything bagel seasoning in a simple baked dish. It works well for weekend brunch or weekday breakfasts when you want something hearty that reheats easily. The texture stays soft in the middle with golden edges from the bagel cubes.
Serves 4 people.
Ingredients
- 4 everything bagels, cut into 1-inch cubes
- 8 slices bacon
- 6 large eggs
- 1 1/2 cups milk
- 1 cup shredded cheddar cheese
- 3 tablespoons everything bagel seasoning, divided
- 2 green onions, sliced
Instructions
- Preheat the oven to 350 degrees and grease an 8-inch baking dish.
- Cook the bacon in a skillet over medium heat until crisp. Drain on paper towels and crumble into bite-size pieces.
- In a large bowl, whisk the eggs, milk, and 2 tablespoons of everything bagel seasoning until well combined.
- Add the bagel cubes, crumbled bacon, and shredded cheddar to the bowl. Stir gently until the bagel pieces are coated.
- Transfer the mixture to the prepared baking dish and spread it evenly. Sprinkle the remaining tablespoon of everything bagel seasoning over the top.
- Bake for 35 to 40 minutes until the center is set and the top is lightly golden.
- Remove from the oven and let it rest for 5 minutes. Scatter the sliced green onions over the casserole before serving.
Extra Tips
For extra crunch, toast the bagel cubes for 5 minutes before mixing them with the other ingredients. Leftovers keep in the fridge for up to three days and reheat well in the microwave or a 300-degree oven. If you prefer less salt, reduce the everything bagel seasoning to 2 tablespoons total.Course: Breakfast Cuisine: American Equipment: Baking dish, Skillet, Mixing bowl, Whisk
Bacon Egg Cauliflower and Gruyere Casserole
This casserole swaps starchy potatoes for cauliflower to create a lighter breakfast dish that still feels hearty. The combination of smoky bacon and nutty Gruyere gives it a rich flavor while the eggs hold everything together in a creamy bake. It works well for weekend brunch or weekday meal prep when you want something that reheats nicely.
It bakes up with tender cauliflower pieces and pockets of melted cheese throughout. The bacon adds crisp bits that contrast with the soft custard base.
Serves 4 people.
Ingredients
- 8 slices bacon
- 1 medium head cauliflower, cut into small florets
- 1 small onion, diced
- 2 cloves garlic, minced
- 6 large eggs
- 1 cup milk
- 1 1/2 cups shredded Gruyere cheese
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the bacon in a large skillet over medium heat until crisp. Remove the bacon to a plate and drain all but 1 tablespoon of fat from the skillet.
- Add the butter to the skillet along with the diced onion. Cook for 3 minutes until the onion softens. Stir in the garlic and cauliflower florets. Cook for 5 minutes, stirring occasionally, until the cauliflower begins to brown at the edges.
- Crumble the cooked bacon and add it back to the skillet along with half the shredded Gruyere. Stir to combine, then transfer the mixture to a greased 8×8 baking dish.
- In a mixing bowl, whisk together the eggs, milk, salt, and pepper. Pour the egg mixture evenly over the cauliflower and bacon in the baking dish. Sprinkle the remaining Gruyere on top.
- Bake at 375°F for 25 to 30 minutes until the eggs are set and the top is golden.
Extra Tips
Steam the cauliflower just until it starts to brown rather than fully softening it first so the florets keep some bite after baking. Gruyere melts smoothly but can be swapped with Swiss if needed. Leftovers reheat well in a 350°F oven for 10 minutes to restore the texture.Course: Breakfast Cuisine: American Equipment: Large Skillet, Mixing Bowl, Baking Dish
