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Bacon and Eggs Casserole

Because it's fast to fix and such a great hit with family and friends, this egg casserole with bacon is a favorite of mine to make for brunches. Served with a fruit salad, hot muffins and croissants, it's excellent for an after-church meal. —Deanna Durward-Orr, Windsor, Ontario
  • Total Time
    Prep: 20 min. Bake: 40 min.
  • Makes
    10 servings

Ingredients

  • 4 bacon strips
  • 18 large eggs
  • 1 cup whole milk
  • 1 cup shredded cheddar cheese
  • 1 cup sour cream
  • 1/4 cup sliced green onions
  • 1 to 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper

Directions

  • 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° until knife inserted in center comes out clean, 40-45 minutes. Let stand for 5 minutes.

Egg Casserole Tips

What are egg casseroles called?

Breakfast casseroles are popular around the world and depending on where you are, they can be called different things. The French have quiche, which typically has a pastry crust; Italians have frittatas, which don't have a crust; and Americans have strata, which usually contains bread. All of these dishes involve various meats, vegetables and cheeses enveloped in eggs or egg custard.

How do you know when egg casserole is done?

The easiest way to tell if your egg casserole is cooked is to stick a clean knife into the center—if it comes out clean, it’s cooked. But don't let your wet ingredients, like tomatoes, fool you—try to insert the knife in an area that’s mostly all egg.

How long can breakfast casserole be refrigerated before cooking?

The nice thing about many egg casseroles is that you can prepare them ahead of time and refrigerate them overnight. In fact, some casseroles need this rest to rehydrate ingredients and allow flavors to blend. But if you’re making a quiche, don’t refrigerate it unbaked—otherwise, the crust will get soggy. However, you can make the pie crust and get it in the pan, prepare the egg mixture, and store both (separately) in the refrigerator overnight. Then in the morning, just pour the filling into the crust and pop it in the oven.

Research contributed by James Schend, Taste of Home Deputy Editor, Culinary
Nutrition Facts
1 each: 289 calories, 22g fat (10g saturated fat), 420mg cholesterol, 508mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 16g protein.

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Reviews

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Average Rating:
  • Cindy
    Dec 29, 2020

    We made this for Christmas morning and it was received very well. We did add a full pound of bacon as 4 slices just didn't sound enough for 10 people. We also stirred half in and put the other half on top. It did take a little longer to bake, but we had another item in oven at the same time. Would definitely recommend! It also tastes great reheated.

  • onebubby
    Dec 29, 2019

    Does anyone know if this can be made a day in advance and refrigerated until morning? As suggested by other reviews I will add more bacon and cheese and maybe some scallions on top.

  • Clarice
    Nov 24, 2019

    If there's one thing that bothers me it's a recipe that is soooo way off on the time it takes to cook something. This was NOT 40-45 minutes. It was more like an hour and 10 minutes. After 45 minutes the middle section was still liquified and jiggling in the pan. I added a lot more cheese, a lot more bacon, and topped it off with more bacon. The original recipe seemed like it wouldn't have the flavor that came from adding more of the ingredients.

  • Jane
    Nov 11, 2019

    No comment left

  • vetzler
    Apr 2, 2018

    Was a little on the bland side but hot sauce perked it up some. Was a hit with the people I served it to. Next time I will add more bacon and cheese. Very easy to prepare.

  • Dawn
    Nov 15, 2017

    Very good. Next time I will add more flavor, but great recipe.

  • VanessaSue
    Mar 5, 2016

    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!

  • Barbmich
    Oct 20, 2015

    Delicious. Just one question/comment. Eggs were a little bit watery but seemed cooked. Suggestions?

  • Toonietoad
    Nov 3, 2014

    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

  • DiAnn Mallehan
    Mar 29, 2014

    This is absolutely delicious!