Breakfast Bake Recipe
Breakfast Bake Recipe photo by Taste of Home

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 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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Reviewed Nov. 25, 2015


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!"

Reviewed Apr. 20, 2015

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

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?"

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!"

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