Discover your new weekend breakfast with this delicious and satisfying Bacon Egg and Cheese Casserole recipe that your whole family will love! Packed with savory bacon, fluffy eggs, golden hash browns, and gooey cheddar cheese, this easy recipe is perfect for the entire family. Fresh green onions and dried parsley flakes add a pop of color and flavor to this comforting breakfast bacon egg casserole. This casserole could easily be eaten any time of day. It is a hearty meal.
This hearty Bacon Egg and Cheese Casserole recipe is not only a crowd pleasing breakfast option, but it’s also great for brunch gatherings or a make ahead meal that you can reheat the next day for busy mornings. Simply reheat individual portions in the microwave, and you are good to go! Enjoy this breakfast casserole with a side of fresh fruit for a complete and balanced meal.
If you would like to try another easy breakfast casserole recipe, check out Brunch Eggs. If you are a fan of tater tots you might also like Tater Tot Frittata Casserole which is another simple egg casserole recipe.
Potato Cheddar Frittata, Mexican Sheet Pan Frittata and Spinach Mushroom Quiche are some other simple to make, breakfast bake, egg based options for breakfast or brunch. You can also make them as part of your weekly meal prep and serve them as a quick breakfast during the week with some fruit salad and a cup of coffee.
If you want to try an overnight breakfast casserole check out Sausage Strata.
SOME THINGS TO KNOW:FAQ’s
INGREDIENT TIPS:
- Use the freshest eggs you can find for the best flavor and nutritional value. Fresh eggs will also have brighter yolks, making your casserole visually appealing. For a more even cook, use eggs that are at room temperature as they mix more thoroughly with other ingredients. Read How To Get Eggs To Room Temperature.
- Make sure the hash browns are fully defrosted and patted dry to avoid adding excess moisture to the casserole, which can make it soggy.
SPECIAL EQUIPMENT NEEDED:
- 9×9 inch Baking Dish: This size is ideal for ensuring the casserole cooks evenly and is large enough to serve a group. Glass or ceramic dishes are great, but a metal pan works too.
- Large Mixing Bowl: Needed for whisking together the eggs, milk, salt, and pepper. A bowl with enough space will make it easier to mix without spilling.
- Whisk: Essential for thoroughly combining the egg mixture, ensuring that the salt, pepper, and milk are evenly distributed throughout the eggs.
- Cutting Board and Sharp Knife: For chopping the cooked bacon and green onions. A sharp knife will make prep work quicker and safer.
- Cheese Grater: If you are grating your own cheese, a box grater or handheld grater is needed. Freshly grated cheese melts better and mixes into the casserole more smoothly than pre-shredded cheese.
- Measuring Cups and Spoons: Accurate measurements of ingredients are crucial for the best results. You will need cups for the milk and cheese, and spoons for the salt, pepper, and dried parsley.
- Spatula or Wooden Spoon: Useful for spreading the hash browns, bacon, and green onions in the baking dish before adding the egg mixture.
- Oven Mitts: For safely removing the hot casserole from the oven after baking.
SUBSTITUTIONS:
- You can use an egg substitute in this recipe.
- You can substitute the bacon with prosciutto or pancetta. You could also use a vegan bacon.
- If you do not have cheddar cheese, you could substitute Colby, Monterey Jack or a Mexican cheese blend.
- Whole milk adds creaminess to the casserole, but you can experiment with half-and-half or a mixture of cream and milk for an even richer texture.
- The green onions can be substituted with red onions, yellow onions or sweet onions. You could also use fresh chives.
HOW TO STORE BACON EGG AND CHEESE CASSEROLE:
- You can store any leftover Bacon Egg & Cheese Casserole in the refrigerator in an airtight container or wrapped in plastic wrap for 2-3 days. Allow the casserole to cool to room temperature after baking to prevent condensation.
- You can freeze the casserole for 2-3 months. It is important to let the casserole cool completely before freezing to preserve the texture and flavor. Wrap the entire casserole dish or individual portions tightly in plastic wrap. Then, wrap again in aluminum foil or place into a freezer bag to prevent freezer burn and odor absorption.
- Defrost the Bacon Egg and Cheese Casserole overnight in the refrigerator.
HOW TO REHEAT BACON EGG AND CHEESE CASSEROLE:
- To reheat the casserole in the oven, Preheat your oven to 350°F (175°C). Remove the casserole from the refrigerator and let it sit at room temperature for about 15-20 minutes. Remove the plastic wrap and foil layers. Cover the casserole dish with new aluminum foil to prevent the top from burning or drying out. Heat the casserole for 20-25 minutes or until heated through.
- For reheating an individual portion. Lightly cover it and place it into the microwave for 1-2 minutes until it is heated through.
In a large bowl, beat the eggs, whole milk, salt, and black pepper until fully combined and slightly frothy.
Stir in the bacon, potatoes, green onions, shredded cheese and parsley flakes. Combine well.
Pour the egg mixture into the prepared baking dish. Spread it out so that potatoes are evenly distributed throughout the pan. Bake the casserole in the preheated oven for 40-45 minutes, or until the eggs are set and the top is golden brown.
Bacon Egg and Cheese Casserole
Print This
Ingredients
- 10 large eggs
- 1 cup whole milk
- ½ teaspoon salt
- ½ teaspoon black pepper
- 5 slices cooked bacon, cooked and finely chopped
- 1½ cup frozen hash brown cubed potatoes, defrosted
- ½ cup green onions, chopped
- 1 cup shredded cheddar cheese (can be either sharp cheddar cheese or medium cheddar cheese)
- 1 teaspoon dried parsley flakes
Instructions
Preheat oven to 350°F (175°C) and grease a 8 x 8-inch baking dish or spray it with cooking spray.
Cook bacon in a large skillet over medium heat for 8-10 minutes, turning it over halfway through, until you have golden brown and crispy bacon. Place the cooked bacon onto paper towels to drain. Cool and finely chop.
In a large bowl, beat eggs, whole milk, salt, and black pepper until fully combined and slightly frothy.
Stir in the bacon, potatoes, green onions, shredded cheese and parsley flakes. Combine well.
Pour egg mixture into the prepared baking dish. Spread it out so that potatoes are evenly distributed throughout the pan.
Bake the casserole in the preheated oven for 40-45 minutes, or until the eggs are set and the top is golden brown.
Remove the casserole from the oven and let it cool for a few minutes before slicing into squares and serving.
Bacon Egg and Cheese Casserole is a simple way to feed a group.
