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Cheesy Overnight Bacon and Egg Breakfast Casserole

Serves Serves 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


  1. Spray a 9x13 inch casserole dish with nonstick spray or grease with butter.
  2. Place the shredded cheese in the dish and sprinkle with 1 tablespoon of flour. Toss together with your fingers to distribute evenly.
  3. Sprinkle bacon evenly over the cheese.
  4. Beat the eggs, milk, salt, pepper, seasoned salt, dry mustard, onion, garlic, and paprika.
  5. Pour over the bacon and cheese.
  6. Cover and refrigerate overnight. OR, you can bake this right away! No need to cover.
  7. Preheat oven to 325 degrees F. Bake uncovered for about 45 minutes, or until the center is set and the top has browned.
  8. Let stand for 5 minutes before cutting and serving.