Bacon Egg Casserole
This easy overnight Bacon Egg Casserole is the make-ahead marvel that will make you famous. With each bite you'll be greeted with silky eggs, loads of gooey cheese, and a bacon swagger that will send you to the moon with delight! Now you can rise and shine... and just pop this early bird egg bake right in the oven!
Servings: 12 people
Ingredients
- 16 ounces Bacon (cooked until crispy)
- 6 slices White Bread
- 6 large Eggs
- 1.5 cups Sharp Cheddar Cheese shredded
- 1.25 cups Milk
- 3/4 cup Half & Half
- 1 tsp Worcestershire Sauce
- 1 tsp Ground Mustard
- 1/2 tsp Salt
- 1/8 tsp Black Pepper
- 1/8 tsp Nutmeg
Instructions
- Gather your ingredients.
- Cook bacon until crispy, then chop after it has cooled.
- Spray 9x13 baking dish with non-stick cooking spray.
- Trim crusts from bread slices, discard crusts, and place bread in baking dish.
- Add eggs to large mixing bowl, and whisk until beaten.
- Then add Bacon, Milk, Half & Half, Cheese, Worcestershire Sauce, Ground Mustard, Salt, Pepper, and Nutmeg to bowl, and stir with large spoon until well combined.
- Pour mixture over bread slices in casserole dish.
- Cover casserole dish with aluminum foil, and place in refrigerator overnight.
- The next morning when you're ready to bake, preheat oven to 350 degrees.
- Remove foil from casserole dish, and bake uncovered for 45 - 55 minutes, or until done.
- Slice into squares, serve warm, and ENJOY!
Notes
- Storage Tips: Bacon egg casserole leftovers can be stored in your casserole dish (covered with foil or plastic wrap) in the refrigerator for up to 3 days.
- Reheating Tips: When ready to enjoy leftovers, reheat entire amount of leftovers in your baking dish in the oven until heated through, or microwave individual servings until warmed through.
- FAQ's: For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
