Bacon and Egg Breakfast Casserole Recipe

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Published: April 10, 2014Updated: April 23, 2021Author: Elyse Ellis
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Bacon and Egg Breakfast Casserole Recipe

I love cooked breakfasts.  Things usually are so hectic during the week that we don’t have a cooked breakfast until the weekend.  This casserole is easy to make but is so delicious!  With bacon, cheese and eggs you just can’t go wrong!

Related Article: Start your morning off right with our Hashbrown and Egg Breakfast Casserole! 

Serves: 8

Bacon and Egg Breakfast Casserole Recipe

I love cooked breakfasts.  Things usually are so hectic during the week that we don't have a cooked breakfast until the weekend.  This casserole is easy to make but is so delicious!  With bacon, cheese and eggs you just can't go wrong!
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
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Ingredients

  • 12 slices of bacon
  • ¼ cup butter melted
  • 3 cups croutons
  • 2 cups shredded cheddar cheese
  • 6 eggs
  • 1¾ cup milk
  • 1 green bell pepper diced
  • 1 Tablespoon prepared mustard
  • salt and pepper to taste

Instructions

  • Cook bacon in a large skillet, drain, crumble and set aside.
  • Preheat oven to 325 degrees F.
  • Spray a 9x13-inch baking dish with nonstick cooking spray.
  • Place croutons in the bottom of the dish and drizzle with melted butter.
  • Sprinkle on shredded cheddar cheese.
  • In a medium bowl, whisk together eggs.
  • Add milk, pepper, mustard, salt and pepper and beat until combined.
  • Pour into baking dish and sprinkle with crumbled bacon.
  • Bake for 40 minutes and allow to stand for 10 minutes before serving.

Nutrition

Calories: 308 kcal · Carbohydrates: 12 g · Protein: 14 g · Fat: 22 g · Saturated Fat: 12 g · Trans Fat: 1 g · Cholesterol: 174 mg · Sodium: 398 mg · Potassium: 188 mg · Fiber: 1 g · Sugar: 3 g · Vitamin A: 781 IU · Vitamin C: 12 mg · Calcium: 295 mg · Iron: 1 mg

Equipment

  • Large Skillet
  • 9x13-inch Baking Pan
  • Medium Bowl

Recipe Details

Course: Breakfast
Cuisine: American

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  1. Malinda says:
    April 10, 2014
    just wondering what type of croutons you used?
    Reply
    • MB says:
      April 10, 2014
      are they like that salad croutons or a homemade kind?
      Reply
      • Cyd says:
        April 11, 2014
        We just used a salad crouton.
        Reply
    • Cyd says:
      April 11, 2014
      Salad croutons work great.
      Reply
  2. Diane says:
    April 12, 2014
    Pepperidge Farm croutons, perhaps?
    Reply
    • Cyd says:
      April 14, 2014
      Pepperidge Farms croutons would work great....so would any store brand!
      Reply
  3. maria says:
    April 19, 2014
    Made this today. Used garlic and butter croutons, no bell pepper. It was yummy! Easy. A do-over!
    Reply
  4. Janae says:
    April 21, 2014
    I would omit the mustard.. you could taste it in the eggs and I wasn't a fan of the flavor. I think it would be good if not for that though.
    Reply
    • Sheila F says:
      June 9, 2019
      Did you use grey poupon? That is my go to egg casserole secret, rich and delish
      Reply
  5. Cheri says:
    October 5, 2014
    can this be made up the night before and baked in the morning?
    Reply
    • Cyd says:
      October 6, 2014
      The croutons would be soggy from sitting all night with the egg mixture soaking in. Not sure how much they would firm up with the cooking process. We have only made it the a few hours ahead of time and it seems to be fine.
      Reply
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