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.
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??
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.
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!
- Place the shredded cheese in a greased 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. (Optional. Go ahead and make it right away if you’re feelin’ it.)
- 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.
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.
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!
- Overnight Biscuits and Gravy Casserole: << I LOVE this one! I could eat the whole thing.
- Overnight Bacon and Asparagus Breakfast Casserole << Asparagus? YES. Bring that buttery, crunchy veggie into the mix!
- Bacon Gouda and Spinach Frittata << Totally healthy, not to mention easy! Dinner or Breakfast!
- Eggs Benedict Casserole (Overnight) << One bite and you’ll question why you ever WOULDN’T douse your breakfast in hollandaise sauce.
- Gluten-free Berry French Toast Casserole from All For the Memories
- Baked Eggs in Tomato Sauce with Kale from Eating Well
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Overnight Bacon, Egg and Cheese Casserole
Ingredients
- 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
Instructions
- 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.
Just so you are aware, Karen, that in Sidney it is not uncommon to leave your car running with the doors unlocked at the post office, the grocery store, Johnson Hardware, etc., ESPECIALLY, when it’s -20 degrees outside! This is a common occurrence around here! (One of the benefits of living in a small town in the middle of nowhere.) The best thing is that your car, with all your stuff in it, will still be there when you get done with your errand.
Love this recipe. Never get tired of eating it!
Watching my cholesterol. Can I use some egg substitute instead of using all eggs?
Thank you.
Ruth
I haven’t tried that Ruth! Let me know how it goes!
I know this is an old recipe, but curious as to why you sprinkle the flour over the cheese? What purpose does that step serve?
Hi Stacy! It just thickens up the egg casserole a little bit, and makes it a little fluffier. Hope this helps!
Thanks for the reply!
I have made a very similar recipe for years but always look around for other variations. I’ve never added flour. Giving it a try!
Happy Easter.
Back in 1971 my wife’s parents drove out to Colorado Springs from North Carolina and they brought their Air Stream trailer. We decided to go camping up at 11 Mile Reservoir for four days and my wife went to the shopping center for some supplies. She accidentally left the lights on and the car wouldn’t start when she came out. When she called me, my father-in-law ran up to the mall and got the car started and they came home. I decided that since we were going to be away for four days that I should let the battery charge for the hour before we left so I just let it run. Well, when we got back from camping four days later the car was still running. I forgot to shut it off. Oh well, at least the battery was fully charged. (I had no idea that at an idle a car could run for four days. I’m going to make these meatballs this weekend and I will let you know how they turn out.
Oh my gosh Pat, FOUR DAYS?????? That’s hilarious. I felt stupid when I left my car on for 10 minutes at the grocery store! It’s nice to know there aren’t THAT many car thieves apparently ;)
Can u use cubed potatoes in this casserole also
I haven’t tried it Stacy but I think it would work fine! Hope you enjoy it!
Can I make these into muffins and freeze them? We’re about to have our kitchen remodeled and I’m trying to prep as much as a can while i have an oven.
Hi Bess! I haven’t tried it but that’s a great idea! Grease very well and you will have to keep an eye on it to get the timing right. Good luck with the reno!
Can you cook then freeze? If so, how does it taste reheated?
Hi Mary! Yes, I’ve frozen this before. I think it tastes good still! Nothing beats fresh but it is still really good. Enjoy!
Made this dish for Easter Sunday brunch and was very disappointed. Was very salty. If you make This dish do not add salt. Did not read reviews until after I served.
Thanks for sharing! Does it keep long?
Hi Vanessa! It will keep about 3-5 days in the fridge, after that move to the freezer!
This looks so good! What a perfect weekend breakfast to prep the night before!
Needed to find a recipe with ingredients I had on hand for a last minute dish for a breakfast. My other casserole that I’m making baked at 425. Do you think I can bake this at a higher temperature?
I think it would get over done on the top and not cooked in the middle Tracy. But let me know if you try it out and how it goes!
I love this breakfast casserole. Good with bacon or sausage. I like making it for a church breakfast.
Hi Nancy, so glad you are enjoying the recipe! I love to make it for church functions too. Everybody loves a good breakfast casserole! Thanks for the review!
Great recipe – I used mozzarella on the bottom, and jarlsberg on the top with bacon and egg mixture and a few tomato slices in between. It disappeared fast!
Tomato slices! That’s new one and it sounds delicious! What a great idea Claudia. Thanks for the tip! I’m so glad you liked the recipe :)
I’ve used this recipe twice now with modifications and it will probably be my go-to company breakfast. Instead of onion powder and garlic powder (I never use those), I added some fresh chopped onion and minced garlic. I also don’t use seasoned salt, but instead threw in some chipotle, turmeric, cumin, and red pepper flakes. I used a little less bacon and added some chopped sweet pepper and mushroom. Served with 100% whole wheat banana bread and some fresh fruit–this makes a delicious, filling breakfast for a large family.
Hey Jennifer, so glad you liked the recipe! I love the idea of adding pepper and mushroom, I’m sure that’s delicious. Thanks for commenting!
This is delicious, Karen! And, I definitely need the protein in the morning.
Originally, I was disappointed that I couldn’t put this recipe in the oven and cook it overnight. But, it cooked in 30 minutes and that’s pretty quick!
I didn’t have the onion powder, garlic powder, or paprika; but that sounds more like deviled eggs, anyway. My version of your casserole tastes like a Bacon and Cheese Omelet and that suits me just fine!
P.S. Don’t feel bad about “losing” your keys in the door; I’ve done it, too, many times!
I’m so glad you liked the recipe Theresa! That’s the best part about egg dishes, the spices are always adaptable to however you like it. And I’m glad I’m not the only harebrained one out there leaving my keys around :)
Great recipe! The first time making a recipe I like to follow exactly but as a senior who was has friends watching their salt content, I made this dish with no additional salt. I increased the other spices a little since the ones listed are the same as in seasoned salt. I baked the bacon the night before and put the dish together in the morning. So good & quick!
That is a great idea to increase other spices Karen! Thanks so much for sharing your experience!
I made this recipe and substituted the bacon with Turkey bacon and added fresh spinach. I garnished with Parmesan cheese. It turned out delicious and easy to make.
Thank you for sharing!
Ooh love the idea of adding fresh spinach to make it a little more quichey. Yum! Thanks for the idea Joy!