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Bacon Cheddar Breakfast Casserole

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A cozy and easy breakfast casserole featuring crispy bacon, sharp cheddar cheese, and custardy eggs soaked into day-old bread. Perfect for a fuss-free Father’s Day brunch or any special morning.

Ingredients

Scale
  • 8 slices thick-cut bacon
  • 8 large eggs, room temperature
  • 2 cups whole milk (480 ml)
  • 2 cups shredded sharp cheddar cheese (about 200 grams)
  • About 6 cups cubed day-old bread (white or sourdough)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • ½ teaspoon freshly cracked black pepper
  • ½ teaspoon garlic powder (optional)
  • 2 tablespoons chopped fresh chives
  • Optional add-ins: ½ cup diced onions (sautéed), ½ cup diced bell peppers (sautéed), handful of wilted spinach

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish lightly with butter or non-stick spray.
  2. Cook the bacon in a cold skillet over medium heat until crispy, about 8-10 minutes. Drain on paper towels and reserve about 1 tablespoon of bacon fat for sautéing veggies if using.
  3. If using onions or bell peppers, sauté them in the reserved bacon fat until softened, about 4-5 minutes. Set aside to cool slightly.
  4. Cube the day-old bread into roughly 1-inch cubes and spread evenly in the bottom of the prepared baking dish.
  5. In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, pepper, and garlic powder until fully blended and slightly frothy, about 1 minute.
  6. Sprinkle cooked bacon pieces evenly over the bread cubes, then add sautéed veggies if using. Sprinkle shredded cheddar cheese on top.
  7. Slowly pour the egg mixture over the layered ingredients. Press down gently with a spatula to help the bread soak up the custard.
  8. Let the casserole sit at room temperature for 15-20 minutes to allow the bread to absorb the custard fully (optional but recommended).
  9. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the center is set but still slightly jiggly. A knife inserted should come out mostly clean.
  10. Sprinkle fresh chopped chives over the hot casserole. Let cool for 5 minutes before slicing and serving.

Notes

[‘Use day-old bread to prevent sogginess and help soak up the custard better.’, ‘Room temperature eggs and milk help the custard mix evenly and bake uniformly.’, ‘Letting the casserole rest before baking improves texture and creaminess.’, ‘Cook bacon slowly over medium heat for crispiness without burning.’, ‘Watch the baking time closely to avoid drying out; tent with foil if browning too fast.’, ‘Broil for the last 2 minutes for a crusty top, but watch carefully to prevent burning.’, ‘Can be assembled the night before and refrigerated; add 10-15 minutes to baking time if baking from cold.’, ‘Substitute almond or oat milk and vegan cheddar for dairy-free version.’, ‘Replace bread with riced cauliflower or shredded potatoes for low-carb option.’, ‘Vegetarian version: omit bacon and add sautéed mushrooms, spinach, and sun-dried tomatoes.’]

Nutrition

Keywords: bacon cheddar breakfast casserole, Father's Day brunch, easy breakfast casserole, cheesy breakfast bake, bacon breakfast recipe, brunch casserole

Find it online: https://tempotaste.com/bacon-cheddar-breakfast-casserole-recipe-easy-cozy-fathers-day-brunch-idea/