Breakfast Bake Recipe
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Breakfast Bake Recipe

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This light fluffy egg casserole, sprinkled with tasty bacon, retains its fresh flavor after freezing. While it's great for breakfast, it's an easy-to-reheat meal for lunch or dinner, too. The recipe makes two casseroles, so you can serve one right away and freeze the second one for later. —Kim Weaver Olathe, Kansas
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES:8-12 servings
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES: 8-12 servings


  • 4-1/2 cups seasoned croutons
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 medium onion, chopped
  • 1/4 cup chopped sweet red pepper
  • 1/4 cup chopped green pepper
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 8 large eggs
  • 4 cups milk
  • 1 teaspoon salt
  • 1 teaspoon ground mustard
  • 1/8 teaspoon pepper
  • 8 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled

Nutritional Facts

1 cup: 271 calories, 16g fat (8g saturated fat), 177mg cholesterol, 691mg sodium, 17g carbohydrate (5g sugars, 1g fiber), 14g protein.


  1. Sprinkle the croutons, cheese, onion, peppers and mushrooms into two greased 8-in. square baking dishes. In a large bowl, whisk the eggs, milk, salt, mustard and pepper. Slowly pour over vegetables. Sprinkle with bacon.
  2. Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, at 350° for 45-50 minutes or until a knife inserted near the center comes out clean.
  3. To use frozen casserole: Completely thaw in the refrigerator for 24-36 hours. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted near the center comes out clean. Yield: 2 casseroles (6-8 servings each).
Originally published as Breakfast Bake in Quick Cooking January/February 2001, p27

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swinny User ID: 1858482 238062
Reviewed Nov. 25, 2015


daycaresahm User ID: 957214 237523
Reviewed Nov. 17, 2015

"I LOVE this recipe and have used it for years! I follow the recipe but put it all in a 9 x 13 inch dish to bake. It's a family favorite!"

ms11145 User ID: 1604521 225154
Reviewed Apr. 20, 2015

"I cut the recipe down and served it in my ramekins. We loved it. Will be making it again."

4looby User ID: 7637242 223784
Reviewed Mar. 29, 2015

"I have made this many times and it's always a hit. I want to put it all in a 9 x 13 dish this time for a bigger crowd. Anyone know how long it will take to bake?"

amandansmith User ID: 4611302 203983
Reviewed Dec. 25, 2013

"I prepared this on Christmas Eve and popped it in the oven this morning. Everyone is still raving about it! I added ham to it. Thank you so much for this recipe. It will be a 'go to' recipe for sure!"

ndh823 User ID: 6678148 29505
Reviewed May. 5, 2012

"This my go-to breakfast casserole recipe. It is easy and so delicious. I have made it so many times now that I have gotten creative with variations. If I'm not in the mood for mushrooms, I add chopped yellow pepper in its place. If I want a meatless variation, I omit the bacon entirely or I substitute with meatless soy crumbles (aka vegetarian ground beef). You can also play around with different cheeses, although extra sharp cheddar is my favorite."

staceyjohnston User ID: 6395949 48045
Reviewed Mar. 9, 2012

"This was amazing! Delicious and easy to make. I put it all together Christmas Eve and it was ready to bake the next morning."

PamZander User ID: 2809818 48044
Reviewed Dec. 25, 2011

"I have made this recipe many, many times. It freezes well."

demibo5368 User ID: 3141252 76795
Reviewed Dec. 24, 2011

"Love this recipe. I always get compliments when I make it!"

tstreich User ID: 1042559 76792
Reviewed Jun. 23, 2011

"This was really good. I made a half casserole just to try and froze it for the next weekend. It turned out great and was so nice to have ready to go when I needed it. Next time I might add some ham for a meatier dish. My husband thought it was good just the way it was. A keeper."

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