This egg casserole recipe is breakfast at its finest. I mean how do you beat bacon and eggs, really? You don’t. Oh wait, you add cheese and make it the night before. That’s how. BOOM. Originally posted January 5, 2016.

Overnight Bacon and Egg Breakfast Casserole from The Food Charlatan

Cheesy Bacon Egg Casserole Recipe

Have you seen my keys anywhere? They are silver. With some black rubbery parts. They are the ones that open my car, and my house. There are even some bonus keys on there that I have no clue what they open. No? You don’t see them anywhere? WELL ME NEITHER.

You guys. I have looked everywhere. Even in my front door. That’s where I usually find my keys when I lose them. Well, that is, after the neighbors pound on my door telling me my keys are in the lock. Or how ’bout the time I left my keys in the ignition. With the car running and the door unlocked. For 10 minutes while I went grocery shopping. If I didn’t get my car stolen for leaving it running unattended, I probably won’t this time right? Right??

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slice of breakfast egg casserole on a white plate

Keys schmeys, who needs em. Now let’s talk breakfast. This recipe is a game-changer, guys. Just kidding Nathan! That one was for you. I got this email from my brother Nathan a few weeks ago after I posted this Honey Hot Chocolate for One, asking me what percentage of my posts involve the words “game-changer”? He even did a custom search for the term which came up with dozens of results. Apparently I need a thesaurus. What can I say? Some recipes are just totally CHANGING THE GAME.

The breakfast game, in this case. I meant to share this one with you guys before Christmas so you could make it on Christmas Eve. We were already at Eric’s parent’s house up in Montana when I sat down to write the post…when I realized that the recipe was pinned to the inside of my cupboard back home. Doh!

But really, you don’t have to wait for Christmas to make it. I don’t know why we’re always waiting for special occasions to make breakfast. I mean, you do have a freezer right? You could make this on a weekend and then portion it out and pop it in the microwave for a minute or two, and bam, breakfast done. Eggs are totally the best way to start in the morning. And bacon is the best way to start ANYthing.

slice of egg and cheese casserole on a white plate with fork lifting one bite

Ingredients for Bacon Egg Cheese Casserole

Here’s what you’ll need to buy. Quantities are listed in the recipe below.

  • Cheese. I used half cheddar and half pepper jack for a lil spicy kick. Pick the combo you like best!
  • Flour
  • Bacon. You’ll want to cook and crumble this in advance. Try cooking your bacon in the oven! It’s so much easier!
  • Eggs
  • Milk. I used whole milk, but any type is fine.
  • Salt
  • Pepper
  • Seasoned salt. I love Lawry’s brand!
  • Dry mustard.
  • Onion powder
  • Garlic powder
  • Paprika. You can substitute any of these spices that you like! Sky is the limit for eggs.

How to Make this Scrambled Egg Casserole

Here’s a basic overview with things to watch out for. All instructions included in the recipe below!

  1. Place the shredded cheese in a greased dish and sprinkle with 1 tablespoon of flour. Toss together with your fingers to distribute evenly.
  2. Sprinkle bacon evenly over the cheese.
  3. Beat the eggs, milk, salt, pepper, seasoned salt, dry mustard, onion, garlic, and paprika. Pour over the bacon and cheese.
  4. Cover and refrigerate overnight. (Optional. Go ahead and make it right away if you’re feelin’ it.)
  5. Preheat oven to 325 degrees F. Bake uncovered for about 45 minutes, or until the center is set and the top has browned.
  6. Let stand for 5 minutes before cutting and serving.
spatula lifting a section of scrambled egg casserole

How do I know if my egg casserole is done?

This egg casserole is ready to take out of the oven when it is bubbling on the sides and the edges are starting to brown. If you shake the pan a little bit, the center of the casserole should not be wobbly.

If you are still not sure, stick a toothpick in the center. If it comes out with no wet egg on it, it’s done!

Why is my egg bake watery?

This recipe produces a texture that will hold together nicely when spooned or spatula’ed from the dish. The flour you sprinkled on the cheese helps with that. In general, to avoid a watery casserole, let the casserole rest after baking with no lid to allow the steam to escape. Avoid adding frozen things like veggies that may be covered in ice crystals. Defrost frozen items first and dry with paper towels.

What is the difference between quiche and egg casserole?

Quiche and egg casserole are basically the same, but quiche is always made in a pie shell (so it’s round), and it usually has spinach in it (which is a great add-in to today’s casserole, too!) Egg casserole is usually made in a square pan or in a 9×13 inch casserole dish. Both of them are made with a mixture of eggs and cheese with some breakfast meat or veggie add-ins. Try this Cherry Tomato, Leek, and Spinach Quiche, or how about this Asparagus, Tomato, and Goat Cheese Quiche?

How do you reheat Egg Bacon Casserole in the oven?

If you have an already-baked egg casserole and want to reheat it in the oven, it’s really easy to do. Cover the casserole tightly with foil and put it in the oven at 350 degrees F. Bake for about 20-30 minutes, then remove the foil and see how it looks. If the casserole is hot in the middle and bubbly on the edges, you can serve it immediately. Otherwise, continue baking uncovered for another 10-20 minutes. Keep an eye on it so it doesn’t dry out.

egg cheese casserole shown from above with fork under

Can you freeze a breakfast egg casserole?

If you know ahead of time that you are baking your egg casserole with the intent to freeze it, my advice would be to under bake it. (Make sure you use a disposable aluminum pan so that you are not holding one of your glass casserole dishes hostage in the freezer for months.) Take it out of the oven a few minutes early, when it is mostly set in the middle, but before it has had a chance to brown on top. Wrap well with foil and freeze for up to 3 months. When you are ready to make it, bake at 350 (straight from frozen) for about 40-45 minutes covered with foil, then remove the foil and bake for another 10-20 minutes, until the top is browned and the edges are bubbly. The times on this will vary, and could take a bit longer. It depends on how cold your freezer is!

If you’re simply freezing leftovers, seal them tightly with plastic wrap or a ziplock bag. Freeze in the portion size you’ll want to re-heat. It re-warms well in the microwave or oven.

You guys will love these other breakfast casserole recipes!

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Overnight Bacon, Egg and Cheese Casserole

4.72 from 80 votes
Prep: 5 minutes
Cook: 45 minutes
Total: 50 minutes
Servings: 12 Servings
This egg casserole recipe is breakfast at its finest. I mean how do you beat bacon and eggs, really? You add cheese and make it the night before. BOOM!


  • 16 ounces cheese, shredded (I used half cheddar and half pepper jack)*
  • 1 tablespoon flour
  • 1 pound bacon, cooked and crumbled**
  • 12 eggs
  • 1 cup milk
  • 1 & 1/2 teaspoons kosher salt, use half the amount if using table salt
  • 3/4 teaspoon pepper
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika


  • Spray a 9×13 inch casserole dish with nonstick spray or grease with butter.
  • Place the shredded cheese in the dish and sprinkle with 1 tablespoon of flour. Toss together with your fingers to distribute evenly.
  • Sprinkle bacon evenly over the cheese.
  • Beat the eggs, milk, salt, pepper, seasoned salt, dry mustard, onion, garlic, and paprika.
  • Pour over the bacon and cheese.
  • Cover and refrigerate overnight. OR, you can bake this right away! No need to cover.
  • Preheat oven to 325 degrees F. Bake uncovered for about 45 minutes, or until the center is set and the top has browned.
  • Let stand for 5 minutes before cutting and serving.


*Most shredded cheese would be good here. Cheddar, Mexican blend, Monterey Jack, whatever you want. If you use Pepper Jack like I did it will make it spicier obviously.
**You can use 1 pound of cooked ham, or cooked sausage. This time I used half bacon and half kielbasa. I baked the bacon in the oven, then baked the sliced kielbasa until it was browned. (Probably like 10 minutes)
All of the spices in this recipe are according to taste. You can just add salt and pepper if you want.


Serving: 1g | Calories: 389kcal | Carbohydrates: 3g | Protein: 20g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 230mg | Sodium: 944mg | Potassium: 204mg | Fiber: 1g | Sugar: 1g | Vitamin A: 684IU | Vitamin C: 1mg | Calcium: 323mg | Iron: 1mg
Course: Breakfast
Cuisine: American
Calories: 389
Keyword: bacon, Breakfast, casserole, Cheesy, eggs, overnight
Did you make this? I’d love to see it!Mention @thefoodcharlatan or tag #thefoodcharlatan!

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  1. Hello Karen, I have a question about this casserole. I’ve already prepared it and will bake it in the morning. I did add bell peppers, and blacl olives; I hope that’s okay. I’m concerned about the cheese being the first/bottom layer. The recipe does not say to stir everything, including the cheese, once it’s put together in the baking pan. Anything I ever cook that call for cheese is either mixed well with all the ingredients or sprinkled over the TOP. My concern with the cheese being on the bottom is that it will burn???? I’M BRINGING THIS TO CHURCH TOMORROW MORNING, SO I’M HOPING YOU WILL SEE AND ANSWER THIS ASAP! The recipe looks really good!

    1. Hi Patricia! I hope your casserole was loved by all! There shouldn’t have been any problem with the cheese on the bottom. The cheese won’t stick because the liquid of the eggs will let it float up and become evenly distributed throughout the casserole. Let us know how it turned out!

    1. Nothing better, right Catherine? I’m so happy it was well received! Thank you so much for reviewing 💕

        1. Hi Judy! This recipe calls for 16 oz. of cheese, which is the same as 2 cups. 8 oz. = 1 cup. Enjoy!

          1. According to the shredded cheese that I buy 8 ounces equals 2 cups. So I accidentally put in two packages which ended up being 4 cups. So maybe update the recipe to say 2 cups?

            1. Hi Michelle! You didn’t do anything wrong – this recipe is indeed calling for 4 cups of cheese, which is about 16 oz. by weight. The recipe doesn’t specify the number of cups of cheese since you can either purchase a 1 pound block of cheese or a 16 oz bag of shredded cheese. Both are one pound (or 16 oz.) of cheese and don’t need to be measured by volume. I hope your casserole was delicious! Of course, if it was too much cheese for you, you can make a note to reduce the amount of cheese you use next time.

              1. I have 16 people so I want to make 1 1/2 times the recipe. Not sure one recipe will be enough.
                What size pan would I use if I make 1 1/2 the recipe?

                1. Hi Janis! You can use a 17×10 baking pan for 1.5 times the recipe, or if you don’t have one, you can use a 13×9 and an 8×8. Enjoy!

    1. Hi Nancy, I haven’t tried that! Not really sure how it would go. You would probably have to bake longer to get it cooked all the way. Let me know if you try it!

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