- 4 bacon strips
- 18 large eggs
- 1 cup milk
- 1 cup (4 ounces) shredded cheddar cheese
- 1 cup (8 ounces) sour cream
- 1/4 cup sliced green onions
- 1 to 1-1/2 teaspoons salt
- 1/2 teaspoon pepper
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towel to drain.
- In a large bowl, beat eggs. Add milk, cheese, sour cream, onions, salt and pepper.
- Pour into a greased 13x9-in. baking dish. Crumble bacon and sprinkle on top. Bake, uncovered, at 325° for 40-45 minutes or until knife inserted in center comes out clean. Let stand for 5 minutes. Yield: 8-10 servings.
Reviews for Bacon and Eggs Casserole
"Made this as written and it was a bit bland to me. However it is a fantastic base recipe! Second time I halved the recipe, used an 8x8 pan, subbed half the milk for heavy cream, added a pinch of cajun seasoning and some ground mustard and pepper. Added two extra slices of bacon but didn't put those on until he last five minutes of baking. Reheats well! Going to try this with sausage next week. Thank you!"
"Delicious. Just one question/comment. Eggs were a little bit watery but seemed cooked. Suggestions?"
"It was great. I did add more bacon and cheese as a personal preference - sprinkled some cheese on top as well. I didn't have fresh chives so I sprinkled some dried chopped onions and freeze dried chives and it tasted good. Used nonfat dried milk as it was all I had at home. Great recipe thanks for sharing it with us. We ate it on Sunday then cut it up in squares in zip lock baggies and took to heat and eat at work. It was very good and a great quick breakfast for work days"
"This is absolutely delicious!"
"This is my go-to recipe during the cold winter months! My family loves this dish, and I change it up by adding cooked sausage or diced ham. You can also make it a "western" version by adding sauteed onions and green peppers. Depending on your seasoning preference, you can add cumin, curry or Adobo all-purpose seasoning."
"I add flavor to this old standby by using 1 t Lawry's salt & 1 t salt and skip the pepper. I omit the onions as well and usually put the cheese on top to melt. Delicious main dish and also great for cutting into squares or rounds for sandwiches (sausage-egg biscuits, egg and cheese croissants, egg bagels, even breakfast burritos. Very versatile and always well liked!"
"this was a horrible recipe! I even added more bacon for taste, but no help. i'll never make this again, especially wasting 18 eggs!"
"I made it with lot more bacon and double cheese and it was a huge hit. Very easy. Will definitely make again."
"Made this this morning. Didn't have the green onions so I left them out. Mixing the sour cream smooth was a bit of a challenge, I wonder if I should have used a mixer? I would mix the milk with the sour cream separately next time to see if that helps. I cut the recipe in half and used a 9 x 9 pan. Baked perfect in 45 minutes. I would add one more slice of bacon next time (3 instead of 2 for a half recipe). Not as good as the brunch casserole recipe I inherited from Mom, but it is lot easier to make so it is a keeper!"
"I used 12 eggs, no bacon/green onion and some more seasonings. Very light and fluffy - and nice to have an egg bake without bread in it!"