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Bacon and Egg Casserole 1

Bacon and Egg Casserole

This hearty Bacon and Egg Casserole combines crispy bacon, fluffy eggs, and melted cheese for a complete breakfast in every bite. Perfect for busy mornings, weekend brunches, or meal prep, this protein-rich dish can be prepared ahead of time to make your mornings easier.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Breakfast, Brunch
Cuisine American
Servings 8 servings
Calories 375 kcal

Equipment

  • 9x13-inch Baking Dish
  • Large Skillet
  • Mixing Bowl
  • Whisk

Ingredients
  

  • 12 large eggs
  • 1 pound thick-cut bacon chopped
  • 2 cups shredded cheddar cheese or a cheddar-jack blend
  • 1 medium onion diced (about 1 cup)
  • 1 red bell pepper diced
  • 3 cloves garlic minced
  • 1/4 cup heavy cream or milk for a lighter option
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons fresh chives chopped, for garnish

Instructions
 

  • Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish. A quick spritz of cooking spray followed by a light dusting of flour will ensure your casserole won't stick.
  • In a large skillet over medium heat, cook the chopped bacon until crispy but not burnt, about 7-8 minutes.
  • Remove all but 1 tablespoon of bacon grease from the skillet. Add the diced onions and bell peppers to the remaining bacon fat and sauté until softened, about 5 minutes. Add minced garlic during the last 30 seconds.
  • In a large bowl, whisk together eggs, heavy cream, thyme, smoked paprika, salt, and pepper until well combined. Whisk vigorously for about 30 seconds to incorporate air into the mixture for fluffier eggs.
  • Spread the bacon and vegetable mixture evenly in the prepared baking dish. Pour the egg mixture over the top. Sprinkle with the shredded cheese, ensuring even coverage.
  • Bake in the preheated oven for 35-40 minutes, or until the center is set and the top is golden brown. A slight jiggle in the center is fine – the casserole will continue cooking slightly after removal from the oven.
  • Allow the casserole to rest for 5-10 minutes before serving. This resting period allows the eggs to set completely and makes for cleaner slices. Garnish with fresh chives just before serving.

Notes

Make-ahead tip: Assemble the casserole the night before, cover, and refrigerate. Add an extra 5-10 minutes to the baking time when cooking from cold.
Storage: Store leftovers in an airtight container for up to 3-4 days in the refrigerator. Can be frozen in individual portions for up to 2 months.
Dietary substitutions: Use turkey bacon for less fat, substitute some whole eggs with egg whites, use reduced-fat cheese, or add more vegetables for a healthier version.

Nutrition

Calories: 375kcalCarbohydrates: 5gProtein: 22gFat: 28gCholesterol: 325mgSodium: 580mgFiber: 1g
Keyword Bacon and Egg Casserole, Breakfast Casserole, Make-Ahead Breakfast, High Protein Breakfast
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