Best 3 Bacon And Egg Breakfast Casserole Recipes

Indulge in a delightful culinary experience with our versatile Bacon and Egg Breakfast Casserole, a delectable dish that promises a symphony of flavors to kickstart your day. This hearty casserole combines the classic flavors of crispy bacon, fluffy eggs, and a medley of vegetables, enveloped in a creamy cheese sauce. It's a one-pan wonder that can be easily customized to suit your preferences, making it a perfect choice for busy mornings or weekend brunches. Whether you prefer a meaty indulgence with extra bacon or a veggie-packed delight, this recipe offers endless possibilities to tantalize your taste buds.

Additional recipes featured in this article cater to a variety of dietary needs and preferences. For those seeking a gluten-free option, the Gluten-Free Bacon and Egg Breakfast Casserole provides a delicious alternative using almond flour and gluten-free bread cubes. The Keto Bacon and Egg Breakfast Casserole is a low-carb delight, featuring a combination of almond flour, cream cheese, and a hint of garlic. If you're looking for a vegetarian option, the Vegetarian Bacon and Egg Breakfast Casserole offers a satisfying blend of sautéed mushrooms, spinach, and bell peppers, along with the classic eggs and cheese.

With step-by-step instructions and a detailed ingredient list for each recipe, this article ensures a hassle-free cooking experience. Whether you're a seasoned chef or a novice in the kitchen, you'll find the guidance you need to create a mouthwatering Bacon and Egg Breakfast Casserole that will impress your family and friends.

Here are our top 3 tried and tested recipes!

BACON, EGG AND CHEESE BREAKFAST CASSEROLE

Bacon, Egg and Cheese Breakfast Casserole image

Falling somewhere between a frittata and a tortilla española, this breakfast casserole has everything you love about a classic bacon, egg and cheese sandwich: smoky bacon, perfectly set eggs, sharp Cheddar and, if you want (and you definitely do), tangy hot sauce. Thinly sliced potatoes are added for structure and heft, and cooking them will be the most time-consuming part of this whole dish. The great news is that it's as delicious (if not more so) the next day, rewarmed or not. If you like, you can bake the casserole the night before and refrigerate, covered, when cool. To reheat, cover with foil and place in a 325-degree oven until warmed through, 25 to 30 minutes.

Provided by Alison Roman

Categories casseroles, main course

Time 55m

Yield 6 servings

Number Of Ingredients 8

Ingredients

1/2 pound thick-cut bacon, cut into 1-inch pieces
1/4 cup olive oil
1 1/2 pounds russet or Yukon Gold potatoes, unpeeled, sliced 1/4-inch thick or cut into 1/2-inch pieces
1 large yellow onion, thinly sliced into rings
Kosher salt and freshly ground pepper
10 large eggs
6 ounces shredded sharp Cheddar or Monterey Jack
Hot sauce (optional)

Steps:

Heat oven to 350 degrees. Cook bacon in a 12-inch skillet over medium-high heat until crisp and the fat has rendered out, 8 to 10 minutes. Using a slotted spoon, remove from skillet, leaving fat behind.
Add olive oil, potatoes and onion slices to the skillet. Season with salt and pepper and cook, stirring occasionally until the potatoes are tender and start to brown, and the onions are golden brown, 20 to 25 minutes. Return bacon to skillet and stir to combine so that everything is distributed evenly.
In a large bowl, whisk eggs together and season with salt and pepper. Add cheese and whisk to blend. Transfer potato mixture to a 1 1/2- to 2-quart baking dish (any shape will work) and pour egg mixture over. Place in oven and bake until eggs are puffed around the edges and just set in the center, 15 to 20 minutes.
Remove from heat and let cool slightly before eating. Serve with hot sauce if you like.

Nutrition Facts : @context http, Calories 572, UnsaturatedFat 24 grams, Carbohydrate 24 grams, Fat 42 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 14 grams, Sodium 692 milligrams, Sugar 3 grams, TransFat 0 grams

CHEESY OVERNIGHT BACON AND EGG BREAKFAST CASSEROLE

Cheesy Overnight Bacon and Egg Breakfast Casserole image

Yummy and simple. I skipped the overnight part and cooked immediately. Feel free to substitute cooked ham or sausage or kielbasa or half and half instead of bacon. Recipe courtesy of The Food Charlatan.

Provided by AmyZoe

Categories Breakfast

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

16 ounces cheese, shredded (whatever cheese you desire or cheeses)
1 tablespoon flour
1 lb bacon, cooked and crumbled
12 eggs
1 cup milk
1 1/2 teaspoons salt
3/4 teaspoon pepper
1/2 teaspoon seasoning salt
1/4 teaspoon dry mustard
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon paprika

Steps:

Spray a 9x13 inch casserole dish with nonstick spray or grease with butter.
Place the shredded cheese in the dish and sprinkle with a tablespoon of flour. Toss together with your fingers to distribute evenly.
Sprinkle bacon evenly over 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.
Preheat oven to 325 and bake uncovered for 45 minutes or until the center is set and the top has browned.
Let stand for 5 minutes before cutting and serving.

Nutrition Facts : Calories 579.6, Fat 47.7, SaturatedFat 20.3, Cholesterol 358.2, Sodium 1578.7, Carbohydrate 8.1, Fiber 0.1, Sugar 0.3, Protein 28.3

BACON AND EGG BREAKFAST CASSEROLE

Bacon and Egg Breakfast Casserole image

This is a easy and tasty breakfast that can be whipped together quickly and thrown in the oven while you are getting ready for the day. Contains a "crust" of homemade hashbrowns and bread cubes and topped with onions, bell peppers a few spices, bacon, eggs and cheese. That is it and you have breakfast for 6 (2x4 in) pieces....

Provided by Barbara Kavorkian

Categories Meat Breakfast

Time 45m

Number Of Ingredients 13

Ingredients

1 c homemade or bought hashbrowns, unthawed
2 slice white or wheat bread, cubed
4 slice bacon or turkey bacon, cooked and chopped (could use 1/4 lb pork or turkey sausage, sliced links)
2 Tbsp rounded of yellow or green onion, small dices
2 Tbsp rounded of bell pepper (any collor), small dices
3 Tbsp diced tomato
3 eggs or egg substitute equivalent, beaten
1/2 c 1% milk
1/8 tsp salt
1/2 tsp paprika
dash(es) cayenne pepper (optional)
1/2 tsp mrs dash (optional)
3/4 c shredded cheese, monterey jack or cheddar

Steps:

1. Preheat oven to 350°F.
2. Place 1 cup of frozen hashbrowns on the bottom of a sprayed 8x8 baking pan. Top with 2 slices cubed white or wheat bread. Sprinkle onions, tomato, bell pepper, bacon and cheese on top of hashbrowns and bread.
3. In a small bowl, combine eggs, milk, salt, cayenne pepper. Mrs. Dash and paprika and mix to combine. Pour mixture into the baking dish on top of hashbrown mixture and toppings and gently press down. Bake for 30-40 minutes until knife comes out clean and cheese is melted.
4. Calories 164 Total Fat 8.34g Saturated Fat 4.01g Cholesterol 113.67mg Sodium 416.83mg Total Carbohydrate 13.11g Dietary Fiber 1.18g Sugars 1.5g Protein 9.34g

Tips:

Use fresh ingredients: Fresh eggs, bacon, and vegetables will give your casserole the best flavor.
Don't overcook the bacon: Overcooked bacon will be tough and chewy. Cook it until it is just crispy.
Use a good quality cheese: A sharp cheddar or Gruyère cheese will add a lot of flavor to your casserole.
Don't be afraid to experiment: You can add different vegetables, meats, or cheeses to your casserole to create your own unique dish.
Make sure the casserole is cooked through before serving: Insert a toothpick into the center of the casserole. If it comes out clean, the casserole is done.

Conclusion:

Bacon and egg breakfast casserole is a delicious and easy-to-make dish that is perfect for a weekend brunch or a weekday breakfast. It is also a great way to use up leftover bacon and eggs. With a few simple ingredients and a little bit of time, you can create a hearty and flavorful casserole that the whole family will love.