Egg 'n' Bacon Breakfast Casserole | Midwest Living

Egg 'n' Bacon Breakfast Casserole

Egg 'n' Bacon Breakfast Casserole

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  • Makes: 6 to 8 servings
  • Prep 25 mins
  • Chill 2 hrs to 24 hrs
  • Bake 50 mins
  • Stand 10 mins

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  • 1 pound bacon, coarsely chopped or bulk pork sausage
  • 2 tablespoons butter, softened
  • 6 1-inch thick slices French bread
  • 1 cup shredded colby and Monterey Jack cheese or American cheese (4 ounces)
  • 6 eggs, slightly beaten
  • 1 1/2 cups whipping cream, half-and-half, light cream, or whole milk
  • 3/4-1 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


  1. In a large skillet, cook bacon over medium-low heat until crisp; drain on paper towels. (If using sausage, cook over medium heat until brown; drain fat.)
  2. Meanwhile, butter bread slices on one side. Cut into 1-inch cubes. Place half the bread cubes in a greased 2-quart square baking dish. Top with half the bacon. Top with remaining bread cubes and remaining bacon; sprinkle with cheese (dish will be full).
  3. In a medium bowl, whisk together eggs, whipping cream, dry mustard, salt and black pepper. Pour evenly over layers in dish. Cover and chill in the refrigerator for 2 to 24 hours.
  4. Bake, uncovered, in a 325 degree F oven for 50 to 55 minutes or until center is set (170 degrees F). Let stand for 10 minutes before serving.

Nutrition Facts

(Egg 'n' Bacon Breakfast Casserole)

Servings Per Recipe 6, sodium (mg) 1312, fiber (g) 2, sat. fat (g) 29, chol. (mg) 356, Fat, total (g) 55, carb. (g) 29, vit. C (mg) 1, iron (mg) 3, pro. (g) 25, vit. A (IU) 1409, calcium (mg) 242, cal. (kcal) 763

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