Cheesy Overnight Bacon and Egg Breakfast Casserole
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, so the story here is a throw back to a couple years ago. I love to make this breakfast casserole all year round, not just for special occasions and holidays!
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??
Of course they were in Truman’s Lightsaber boot. (Why didn’t I check there first?) Hallelujah!
How to make this cheesy breakfast egg casserole recipe
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.
How do you reheat egg 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 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.
If you know ahead of time that you are baking your egg casserole with the intent to freeze it, my advise 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 make this casserole, snap a photo and share on social using #thefoodcharlatan. I would love to see it!
You guys will love these other breakfast casserole recipes!
Overnight Biscuits and Gravy Casserole: << I LOVE this one! I could eat the whole thing.
Green Chile, Bacon and Cheese Egg Bake from Recipe Girl << this is one of my favorites! I’ve made it a bunch of times.
Bacon Spinach Breakfast Casserole from Sugar Dish Me
Cheesy Bacon Breakfast Casserole from The Grant Life
Cheesy Overnight Bacon and Egg Breakfast CasseroleServes 8-10 adjust servings
- 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
- 3/4 teaspoon kosher salt***
- 3/4 teaspoon pepper
- 3/4 teaspoon seasoned salt
- 1/4 teaspoon dry mustard
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- Spray a 9x13 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.
by The Food Charlatan
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