I'm absolutely loving the simplicity of this breakfast casserole!
We can all rest easy -- A quick Google search for "breakfast casserole recipe" will demonstrate there's no risk of running out of breakfast casserole recipes.
I have chosen this one to be my base.
Because we are lovers of cheese, I had to slightly adapt a recipe I found on Recipe Tin Eats to accommodate more cheese. Because . . . cheese is good.
More cheese is really good!
This recipe will be the launching pad for all my savory breakfast casserole ideas!
I want to try this with mushrooms, ham, green onions, all combinations of cheese . . .
For brunch, I served it with roasted potatoes and a salad.
What do you think?!
I think this is going to be fun!
There is so much I think you'll like about this recipe -- you can make it ahead, you probably already have all the ingredients on hand, it's an easy way to feed a hungry breakfast crowd, and is also super convenient to have on hand to reheat for a quick on-the-go breakfast.
Oh, and it's delicious!
Enjoy! - The Recipe Wench
Easy Breakfast Casserole
Print recipe
| Serves | 8-10 |
| Prep time | 10 minutes |
| Cook time | 30 minutes |
| Total time | 40 minutes |
| Meal type | Breakfast |
| Slightly adapted from recipe on | Recipe Tin Eats |
Ingredients
- 12 Ounces bacon (I prefer center cut. You can also combine sausage and bacon if you want.)
- 8 eggs
- 1-½ Cups milk (Don't use non fat milk for this. Whole or low fat is recommended.)
- ½ Teaspoon kosher salt
- ½ Teaspoon black pepper
- 8 Cups cubed bread - 1 inch cubes (I recommend a baguette for this -- the bread is nice and sturdy)
- 3 Cups grated cheddar (jack or pepper jack would be good as well)
Note
There is no shortage of breakfast casserole recipes. This Easy Breakfast Casserole is an excellent base -- you can always make adjustments to suit your tastes. Once you get the bread-to-egg ratio down, the sky is the limit! I'm thinking mushrooms and ham would be excellent in this!
Note also that the calorie count on this is going to be affected by the serving size (and the draining of fat from the bacon, of course!) When I make this for brunch, the serving size is generally larger than it would be for breakfast.
Enjoy! - The Recipe Wench
Directions
| Step 1 | |
| Dice bacon and cook until lightly crisp. Remove from pan and drain on paper towels. | |
| Step 2 | |
| In large bowl, whisk eggs, milk, salt and pepper. Add diced bacon and cheese (If you want, you can set some bacon and cheese aside to sprinkle on top of the casserole as soon as it comes out of the oven). | |
| Step 3 | |
| Place cubed bread into large ziplock bag. Pour egg mixture into ziplock and turn bag over so that egg mixture gets absorbed into bread cubes. Allow to rest (turning occasionally) until all liquid is absorbed (approx. 30 minutes, but you can let this sit in your fridge overnight if you want). | |
| Step 4 | |
| Pre-heat oven to 350ºF. Prepare pan by spraying with cooking spray. I have used mini springform pans. I've also used both regular and large muffin pans. These all work. You can even use a casserole dish large enough to accommodate the bread mixture. | |
| Step 5 | |
| Cover with foil and bake for 20 minutes. Remove foil and continue baking another 5-10 minutes until bubbly and lightly browned. Remove from oven and allow to rest before cutting or removing from pan. If desired, top with salsa and/or sour cream. | |
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