When cooking for a group, or if you need to make breakfast beforehand, turn to this hearty classic: the bacon and egg casserole. Filled with smoky bacon, creamy eggs, gooey cheese and a hint of tangy sour cream, this delightful combination of flavors is everything you want in a breakfast casserole recipe.
Like quiche, frittatas and strata, this breakfast casserole with bacon is quick, easy to prepare and has minimal cleanup. It’s a hassle-free option for weekly meal prep or something to serve on a brunch buffet. Warning: If your house is like mine, everyone, pets included, will wander into the kitchen when they smell the aroma of sizzling bacon and beg for a bite. Everyone will clamor for a slice of this bacon, egg and cheese casserole too.
Ingredients for Bacon and Egg Casserole
- Bacon: Let’s hear it for bacon’s singular smoky, salty flavor! Everything tastes better with bacon, and this bacon, egg and cheese casserole is no exception. Like any of our best bacon recipes, just a little (or a little more) bacon makes your breakfast more delectable. Any of the best bacon brands will taste good here.
- Eggs: Eggs are integral to this dish, so this is the time to break out those fresh eggs with the deep orange yolks you got at the farmers market. Cage-free and free-range have you confused? These are the best eggs to buy for all your cooking needs.
- Milk: This breakfast casserole calls for 2% milk, which gives the dish an outstanding balance of fats and moisture. Use whole milk if you want a richer texture and flavor.
- Cheddar cheese: A sharp or medium cheddar can amp up the flavor in this casserole, but a mild cheddar will always be a crowd-pleaser. Shredded cheddar from the store is acceptable in a pinch, but grating fresh from a block always tastes better. Don’t forget to grate a little extra to sprinkle on top when you serve it.
- Sour cream: The tartness of sour cream makes this dish more complex, and its creaminess transforms the texture from rich to luxurious.
- Green onion: A pop of color, a subtle crunch and a sweet earthiness make the green onion an essential ingredient.
Directions
Step 1: Make the bacon
In a large skillet, cook bacon over medium heat until crisp. Remove from skillet and place on a paper towel to drain.
Editor’s Tip: Baking bacon in the oven alleviates the bacon grease mess on the stovetop. There are other ways to cook bacon as well, including in the microwave.
Step 2: Combine the ingredients
Using a whisk, beat eggs in a large bowl. Add the milk, cheese, sour cream, onions, salt and pepper. Mix until thoroughly combined.
Step 3: Bake and serve
Pour the egg mixture into a greased 13×9-inch baking dish. Crumble the bacon and sprinkle it on top. Bake, uncovered, at 325°F until a knife inserted in the center comes out clean, 40 to 45 minutes. Let the casserole stand for five minutes before serving.
Recipe Variations
- Add fresh vegetables: Throwing in some cooked chopped spinach or asparagus is a great way to include more greens in this recipe. For a heartier version, add some roasted potatoes. Cooked mushrooms or zucchini also work.
- Try different meats: Use diced ham, crumbled cooked sausage or plant-based options instead of bacon.
- Mix it up with the cheese: While cheddar is a classic combo with eggs and bacon, you can use Gruyere, Swiss, pepper jack or any other good melting cheese in this casserole.
- Go spicy: Chopped jalapeños or poblano peppers add a nice kick to this egg casserole. Toss a pinch of smoked paprika, cayenne pepper or hot sauce in the egg mixture, and serve the casserole with your favorite chili crisp or spicy salsa.
- Make a strata: I love strata! Add chunks of bread to the recipe like this easy breakfast strata.
How to Store Bacon and Egg Casserole
After baking, cover the casserole and store it in the refrigerator for up to three days. It also freezes well! Cut it into slices and wrap well for individual servings, then store them in a freezer-safe bag or airtight container for up to two months. Thaw the casserole in the fridge overnight and reheat in a 325° oven until the internal temperature reaches 165°, or reheat in the microwave.
Can you make a bacon and egg casserole ahead of time?
Absolutely. This breakfast casserole is perfect to make the night before. You can make the mix and store it in a covered bowl overnight, then pour it into a casserole dish and bake in the morning.
Bacon and Egg Casserole Tips
How do you avoid soggy bacon and egg casserole?
To avoid a soggy bacon and egg casserole, don’t add moisture-rich vegetables unless you’re cooking them first, and make sure your casserole is cooked all the way through. If it’s a little jiggly in the center, that’s fine; it should still be more firm than jiggly. If it looks soggy, pop it back in the oven for a few more minutes.
How do you know when your bacon and eggs casserole is cooked?
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, your casserole is cooked.
What can you serve with bacon and eggs casserole?
All things breakfast and brunch pair perfectly with this casserole. Hosting? Try whipping up a fruit charcuterie board, some oven-fried potatoes or an assortment of brunch baked goods.
