Bacon Egg And Cheese Breakfast Casserole Recipes

BACON EGG AND CHEESE BREAKFAST CASSEROLE

Steps:

• Fry bacon in skillet. Remove and pour out grease. Once bacon is cooled, crumble into small pieces.
• In the same pan, saute onion and green pepper until tender (this adds some nice bacon-y flavor to your onions and peppers).
• In a large bowl, combine eggs, milk, hash browns, cheese, salt and pepper. Add in crumbled bacon, onions and peppers.
• Pour mixture into greased 13x9 pan.
• Bake at 350 F (177 C) for 35-45 minutes or until cooked thoroughly.
• If you are baking in the morning, simply cover with foil once you add egg mixture to pan. Refrigerate until ready to bake.

BACON, EGG AND CHEESE BREAKFAST CASSEROLE

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.

BACON, EGG, AND CHEESE BREAKFAST CASSEROLE

Steps:

• Grease a 9x13 inch baking dish.
• Mix together the eggs, milk, salt, and dry mustard.
• Spread the bread cubes in the bottom of the dish. Sprinkle cooked bacon and cheddar cheese on top.
• Pour the egg mixture over the top.
• Cover with plastic wrap and refrigerate overnight. Then bake at 350 for 45 to 60 minutes.

CHEESY BACON AND EGG BRUNCH CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Cook bacon in large skillet until crisp. Reserve 2 tablespoons of the drippings. Drain bacon on paper towels; crumble and set aside. Add onion to drippings in skillet; cook and stir 3 minutes or until softened.
• Spread 1/2 of the bread cubes in 13x9-inch baking dish. Layer with 1/2 each of the onion, bacon, Cheddar cheese and mozzarella cheese. Spread evenly with cottage cheese. Top with remaining bread cubes, onion, bacon, Cheddar cheese and mozzarella cheese.
• Beat eggs in medium bowl until foamy. Add milk, mustard, nutmeg and pepper; beat until well blended. Pour evenly over top. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 minutes.
• Bake 40 to 50 minutes or until center is set and top is golden brown.

CHEESY HASH BROWN EGG CASSEROLE WITH BACON

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons. In the same skillet, saute onion and green pepper in drippings until tender; remove with a slotted spoon. , In a large bowl, whisk eggs, milk and seasonings. Stir in the hash browns, cheese, onion mixture and bacon., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 35-45 minutes or until a knife inserted in the center comes out clean.

BREAKFAST CASSEROLE WITH BACON

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble.
• Place Cheddar cheese into the bottom of the prepared dish and sprinkle with flour. Toss together with your fingers to distribute evenly. Sprinkle bacon evenly over the cheese.
• Beat eggs, milk, salt, pepper, seasoned salt, dry mustard, onion powder, garlic powder, and paprika in a bowl. Pour over the bacon and cheese.
• Bake, uncovered, in the preheated oven until the center is set and the top has browned, about 45 minutes. Let stand for 5 minutes before cutting and serving.

BACON AND EGGS CASSEROLE

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towel to drain. , In a large bowl, beat eggs. Add milk, cheese, sour cream, onions, salt and pepper. , Pour into a greased 13x9-in. baking dish. Crumble bacon and sprinkle on top. Bake, uncovered, at 325° until knife inserted in center comes out clean, 40-45 minutes. Let stand for 5 minutes.

CHEESY OVERNIGHT BACON AND EGG BREAKFAST CASSEROLE

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.

CHEESY EGG AND BACON CASSEROLE

Steps:

• Beat eggs, milk and seasonings in large bowl with wire whisk until well blended. Add remaining ingredients; mix well.
• Pour into greased 13x9-inch baking pan; cover. Refrigerate overnight.
• Preheat oven to 350ºF. Bake, uncovered, 1 hour or until center is set.

BACON AND EGG CASSEROLE

Steps:

• Preheat oven to 350°F. If using 14-oz. package of puff with 1 sheet of pastry, roll pastry to a 18x13" rectangle on a lightly floured surface. Cut in half crosswise; reserve remaining piece for another use. If using 17-oz. package with 2 sheets of pastry, roll 1 sheet to a 13x9" rectangle on a lightly floured surface; reserve remaining sheet for another use. Cut pastry lengthwise parallel to 13" side into 14 (1/2"-wide) strips. Transfer strips to a parchment-lined rimmed baking sheet and chill while assembling casserole.
• Bring a medium pot of water to a boil. Add 6 eggs, cover, and cook 7 minutes. Transfer eggs to a bowl of ice water and let cool completely. Peel eggs.
• Meanwhile, working in batches, cook bacon in a large skillet over medium heat, turning occasionally, until crisp, 10-12 minutes. Transfer bacon to paper towels, then transfer bacon fat to a small bowl. Let bacon cool, then coarsely chop.
• Heat 2 tsp. bacon fat in same skillet over medium. Add onion and cook, stirring occasionally, until onion softens and turns translucent, 5-7 minutes.
• Grease a 13x9" pan with 1 Tbsp. bacon fat; discard remaining fat or reserve for another use.
• Whisk 8 eggs in a large bowl. Add cheese, salt, pepper, nutmeg, and 2 cups cream and whisk to combine. Add potato, spinach, onion, and chopped bacon and stir to combine. Pour into prepared pan. Cut cooked eggs in half lengthwise and arrange over filling, then press down so top edge of egg is even with top of filling.
• Arrange chilled dough strips lengthwise 1" apart on the diagonal, trimming to fit flush against edge of pan; use trimmed dough on shorter sides. Lay more strips over arranged strips going the other direction, creating a lattice-like (but not woven) design. Brush dough with remaining 1 Tbsp. cream with a small pastry brush.
• Bake casserole, rotating pan halfway through, until pastry is deep golden brown and cooked through, 50-55 minutes. Let cool 15 minutes before serving.
• Do Ahead
• Pastry strips can be cut 1 day ahead; arrange on rimmed baking sheet, cover with plastic wrap, and chill. Filling can be made 1 day ahead; cover and chill. Baked casserole can be made 1 day ahead; wrap tightly in plastic and chill. Reheat in a 350°F oven until warmed through, about 20 minutes.

BACON BREAKFAST CASSEROLE (GLUTEN FREE)

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving 1 tablespoon bacon grease. Crumble bacon into pieces.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish with reserved bacon grease.
• Place milk, eggs, seasoned salt, and black pepper in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until smooth and pale, about 5 minutes. Add bacon pieces, Cheddar cheese, onion, and green bell pepper; beat until combined, about 1 1/2 minutes more.
• Layer potato slices in the bottom of the casserole dish. Pour egg mixture over potatoes. Arrange sliced mushrooms on top. Cover casserole with aluminum foil.
• Bake in the preheated oven, about 35 minutes. Remove aluminum foil and bake until eggs are set, about 30 minutes more.