Bacon and Egg Casserole

A delightful breakfast casserole featuring savory bacon, fluffy eggs, and gooey cheese, perfect for brunch gatherings.

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Prep Time 10

Cook Time 35

Total Time 45

Servings: 8 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

Main ingredients

14 large eggs I recommend Eggland's Best for extra nutrition and flavor.
3/4 cup milk Unsweetened almond milk works well for a dairy-free option.
2 cups bacon Thick-cut, cooked crispy – provides a deliciously savory crunch.
2.5 cups sharp cheddar cheese Preferably Tillamook for optimal melting quality.
1/2 teaspoon salt Enhances all flavors; adjust to taste.
1/4 teaspoon black pepper Adds a subtle kick; fresh ground is always best.
1/4 teaspoon garlic powder Infuses a savory depth to the dish.

Method

Preparation

Preheat the oven to 350°F (175°C).
In a large mixing bowl, whisk together the eggs and milk until smooth.
Gently fold in the bacon, cheddar cheese, salt, pepper, and garlic powder.
Transfer the mixture into a greased 9x13-inch baking dish.

Baking

Bake for 35 minutes, or until the eggs are set and the top is golden brown.
Remove from the oven and let cool for about 5 minutes before serving.

Notes

Serve warm, and consider pairing with fresh fruit, hot sauce, or avocado slices. Store leftovers in an airtight container in the fridge for up to 3-4 days or freeze for up to 3 months.