Best Bacon Egg Breakfast Casserole 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

~ BACON & EGG HASH BROWN BREAKFAST CASSEROLE ~

~ Bacon & Egg Hash Brown Breakfast Casserole ~ image

Made this casserole for my parents, so didn't add what I normally would for my own family. You can add other veggies or a different cheese, the base is there, make it your own. They love it just as I made it. Enjoy!

Provided by Cassie *

Categories Other Breakfast

Time 1h5m

Number Of Ingredients 8

Ingredients

1 lb bacon, cooked crisp and crumbled
1 - 30 oz bag, shredded hashbrowns, thawed
1/2 c each - onion & green or red bell pepper, chopped
salt & pepper to taste
1/2 tsp dry mustard
8 eggs
2 c milk
2 c fresh shredded, medium cheddar cheese - divided

Steps:

1. Preheat oven to 350 degree F. Par cook any vegetables you might be using, to release some of the water content. In a large bowl mix together the hash brown's, 1 cup cheese, salt, pepper, dry mustard, onion and other veggies you might be using. In another bowl, mix eggs with milk. Pour the egg mixture in with the hash brown and stir to incorporate.
2. Spray a 9 x 13 baking dish with nonstick cooking spray. Spread hash brown mixture evenly into dish.
3. Bake for 40 - 45 minutes, or until set and all egg is cooked. Sprinkle remaining cheese evenly over the casserole and bake for another 5 minutes or until melted. Serve hot.

BACON, EGG, AND CHEESE BREAKFAST CASSEROLE

Bacon, Egg, and Cheese Breakfast Casserole image

Made this for brunch and it was so good.

Provided by Chef Charles Smith @ChefCharlesSmith

Categories Breakfast Casseroles

Number Of Ingredients 7

Ingredients

6 - eggs
2 cup(s) milk
1 teaspoon(s) salt
1/2 teaspoon(s) dry mustard
9 slice(s) bread
12 slice(s) bacon, cooked and diced
1 cup(s) shredded cheddar cheese

Steps:

Grease a 9" x 13" baking dish.
Mix together the eggs, milk, salt and dry mustard.
Spread the bread cubes in the bottom of the dish, sprinkle over the bacon and cheddar cheese. Pour the egg mixture over the top.
Cover with tin foil and refrigerate overnight, then bake at 350 F for 35 minutes. Than remove tin foil and bake for 10 more minutes

BACON & EGG BREAKFAST CASSEROLE RECIPE - (4.6/5)

Bacon & Egg Breakfast Casserole Recipe - (4.6/5) image

Provided by mmcgowane

Number Of Ingredients 12

Ingredients

1 cup hashbrowns, frozen
2 slices white or wheat bread, cubed
4 slices bacon or turkey bacon, cooked and chopped
2 tablespoons green onion, small diced
2 tablespoons bell pepper, small diced
3 tablespoons tomato, diced
3 eggs or egg substitute equivalent, beaten
1/2 cup 1% milk
1/8 teaspoon salt
1/2 teaspoon paprika
Cayenne pepper, to taste
3/4 cup shredded cheese, monterey jack or cheddar

Steps:

Preheat oven to 350°F. 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. In a small bowl, combine eggs, milk, salt, cayenne pepper, and paprika. 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.

BACON & EGG BREAKFAST CASSEROLE

Bacon & Egg Breakfast Casserole image

I found this recipe on a blog site they used sausage & tyme, my hubby not a fan of tyme. Since we love our bacon, I changed it up and seasoned it to our palate. My husband and daughter loved it, something different an easy alternative to the same old bacon and eggs.

Provided by Judy Wisniewski

Categories Meat Breakfast

Time 45m

Number Of Ingredients 8

Ingredients

1 lb bacon
1 pkg refrigerated crescent rolls
1 1/2 c shredded colby & cheddar cheese
5 eggs
1/4 c milk
1 tsp tastefully simple onion onion
1 tsp onion powder
salt and pepper to taste

Steps:

1. Pre heat the oven to 400 degrees, cook the bacon until it is crisp, drain on a paper towel
2. Spray a 9x13 glass baking dish with pam , roll out the crescent rolls in the baking dish pinching the seams closed, this will be your bottom crust
3. whisk the eggs and milk together add the onion seasoning, salt and pepper to this mixture
4. break the bacon up and spread on top of the crescent roll dough
5. next add the cheese
6. next pour the egg mixture evenly across
7. bake in the 400 degree oven for 20 mins or until the eggs are cooked through, remove from the oven allow to sit for 5 mins, slice and enjoy