A classic breakfast food but bigger and in casserole form – perfect for feeding a crowd.
When it comes to breakfast, bacon and eggs are usually a safe choice. It’s a classic breakfast food, and for many people, the best breakfast food. But how can you make bacon and eggs even better? Just put it in the form of a casserole! This is the perfect dish to make for holidays or when you have visitors. Rather than making a whole lot of bacon and eggs, it’s much easier to just turn those ingredients into a simple yet tasty casserole.
Once the egg and bacon mixture has been put together, the oven does all of the hard work. That’s better than having to stand over the stove making a large quantity of eggs. Of course, in the end, you’ll still get the taste of bacon and eggs that just about everybody loves. It’s a simple breakfast, but a delicious breakfast!
Is This Bacon and Egg Casserole Healthy?
The saturated fat and sodium in the recipe will be a little high for some people but keep in mind that the bacon provides a good source of protein. There is also calcium from the cheese and plenty of nutrients from the eggs, giving this dish plenty of positives from a health perspective. To make the recipe a little healthier, consider baking or air frying your bacon, or even swapping pork bacon for leaner turkey bacon instead.
Add Some Extras…
This recipe is great at keeping things simple – limiting the ingredients to eggs, bacon, and cheese. However, there is no harm in adding a few vegetables to the casserole if you want to add more flavor and nutrients. I would recommend keeping things simple with onion or red peppers because you don’t want to disrupt the taste of bacon too much. A little garlic powder or other seasonings can also work well. And, feel free to add different types of cheeses to the casserole. For instance, when I want to give the casserole a little kick, I add a little pepper jack on top of the cheddar.
INGREDIENTS
- 8 large eggs
- 1 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 6 slices of bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- Non-stick cooking spray
INSTRUCTIONS
Preheat
Prepare oven and baking dish.
Whisk
Mix eggs, milk, and seasonings.
Combine
Add bacon and cheese to egg mixture.
Bake
Pour into dish and bake until set.
Serve
Let cool slightly, cut, and enjoy.
Devour!
FAQs & Tips
This casserole can be prepared in an oven-safe dish and left in the fridge for up to 48 hours before cooking, making it easy to prepare ahead of time. Just make sure that it’s covered with foil or plastic wrap. Once cooked, this dish is best eaten fresh.
The best way to prevent a soggy casserole is to drain any bacon grease before putting it in the mixture. Also, if you’re adding vegetables, make sure they are pre-cooked before putting them in the casserole mix.
Serving Suggestions
If you want to make a side dish to go with your bacon and egg casserole, I recommend Sweet Potato Hash Browns, perhaps a Coconut Milk Quinoa Fruit Salad or some baked goods, such as these Applesauce Muffins or this High Protein Banana Bread.
For more breakfast casseroles, don’t miss this classic Egg Casserole, this Whole30 Breakfast Casserole or this Mexican Breakfast Casserole.
Bacon and Egg Casserole
Ingredients
- 8 large eggs
- 1 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 6 slices of bacon cooked and crumbled
- 1 cup shredded cheddar cheese
- Non-stick cooking spray
Instructions
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Preheat oven to 350°F and grease a 9×13 inch baking dish with non-stick cooking spray.
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In a large bowl, whisk together eggs, milk, salt, and pepper until well combined.
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Stir in the crumbled bacon and shredded cheddar cheese into the egg mixture.
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Pour the egg mixture into the prepared baking dish and spread evenly.
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Bake in the preheated oven for 30-35 minutes, or until the eggs are set and the top is lightly golden brown.
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Remove from oven and let the casserole sit for a few minutes before cutting into squares and serving.
Nutrition
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