Baconandeggcasserole Recipes

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CHEESY BACON AND EGG BRUNCH CASSEROLE



Cheesy Bacon and Egg Brunch Casserole image

This one-dish brunch casserole is ideal for a crowd. Add a fruit salad and you can sit back and enjoy your company.

Provided by McCormick Spice

Categories     Trusted Brands: Recipes and Tips     McCormick®

Time 1h15m

Yield 12

Number Of Ingredients 11

8 slices bacon
1 medium onion, chopped
1 loaf Italian bread, cut into 1-inch cubes
2 cups shredded Cheddar cheese
1 cup shredded mozzarella cheese
1 cup cottage cheese
5 eggs
1 ½ cups milk
½ teaspoon McCormick® Ground Mustard
½ teaspoon McCormick® Ground Nutmeg
¼ teaspoon McCormick® Black Pepper, Ground

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.

Nutrition Facts : Calories 406.5 calories, Carbohydrate 31.7 g, Cholesterol 121.2 mg, Fat 21.7 g, Fiber 1.7 g, Protein 20.2 g, SaturatedFat 9.8 g, Sodium 775.8 mg, Sugar 2.7 g

BACON AND HASH BROWN EGG BAKE



Bacon and Hash Brown Egg Bake image

You know what they say, planning makes perfection! This breakfast casserole with bacon and hash browns is the perfect make-ahead brunch that everyone will reach for. It's got all your favorite breakfast flavors blended in one amazing dish to kickstart your day. If you want to do it right, serve this breakfast casserole on the weekend when you can enjoy it without a rush...because the best brunches should bring family together. Breakfast everyone?

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 9h40m

Yield 12

Number Of Ingredients 11

1 lb bacon, cut into 1-inch pieces
1 medium onion, chopped (1/2 cup)
1 medium red bell pepper, chopped (3/4 cup)
1 package (8 oz) sliced fresh mushrooms
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup milk
12 eggs
1 package (2 lb) frozen hash browns, thawed
2 cups shredded Cheddar cheese (8 oz)

Steps:

  • In 12-inch skillet, cook bacon until crisp. Using slotted spoon. Remove from pan to small bowl. Cover and refrigerate. Drain drippings, reserving 1 tablespoon in pan. Add onion, bell pepper and mushrooms; cook 4 minutes over medium heat, stirring occasionally. Stir in mustard, salt and pepper. In large bowl, beat milk and eggs with wire whisk.
  • Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread half of hash browns in baking dish. Spread onion mixture evenly on top. Sprinkle with 1 cup of the cheese. Spread remaining hash browns over top. Pour egg mixture on top. Cover; refrigerate 8 hours or overnight.
  • Heat oven to 325°F. Uncover; bake 50 to 60 minutes or until thermometer inserted in center reads 160°F. Sprinkle with remaining 1 cup cheese and the bacon. Bake 3 to 5 minutes longer or until knife inserted in center comes out clean, top is puffed and cheese is melted. Let stand 5 minutes.

Nutrition Facts : Calories 410, Carbohydrate 25 g, Cholesterol 265 mg, Fat 1, Fiber 3 g, Protein 22 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 4 g, TransFat 0 g

POTATO BACON CASSEROLE



Potato Bacon Casserole image

I came up with this recipe when unexpected company arrived and I didn't have enough lettuce and tomatoes on hand to make a traditional salad. Everyone enjoyed it so much that it became a regular at our table.

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 8 servings.

Number Of Ingredients 7

4 cups frozen shredded hash brown potatoes, thawed
1/2 cup finely chopped onion
8 bacon strips, cooked and crumbled
1 cup shredded cheddar cheese
1 large egg
1 can (12 ounces) evaporated milk
1/2 teaspoon seasoned salt

Steps:

  • In a greased 8-in. square baking dish, layer half of the potatoes, onion, bacon and cheese. Repeat layers., In a small bowl, whisk the egg, milk and seasoned salt; pour over potato mixture. Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 181 calories, Fat 10g fat (6g saturated fat), Cholesterol 62mg cholesterol, Sodium 381mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 10g protein.

BACON & EGG CASSEROLE



Bacon & Egg Casserole image

Another one from the Penzey's Spices catalog. A great way to use that stale bread. I like to add a diced, sauteed onion to this.

Provided by cruithniCDJ

Categories     Breakfast

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 7

1 lb bacon
6 eggs
2 cups milk
1 teaspoon mustard powder
1 teaspoon salt
1 cup cheddar cheese, grated
6 slices bread

Steps:

  • Grease a 9x13 glass baking dish and set aside.
  • Fry the bacon, drain on paper toweling, cut into 1 inch pieces.
  • Cube the bread into 3/4 inch pieces and set aside.
  • In a large bowl, beat the eggs.
  • Add the milk, mustard powder, salt, and blend well.
  • Stir in the bacon, cheese, and bread cubes.
  • Stir well to combine.
  • Pour the mixture into the baking dish, cover with plastic wrap, and refrigerate overnight.
  • Preheat oven to 350°F and bake for one hour.

EGG, BACON AND HASH BROWNS CASSEROLE



Egg, Bacon and Hash Browns Casserole image

This is not only for breakfast...it's great for any meal of the day. It's hearty and delicious and my family requests it often! Hope you try it :)

Provided by Karen..

Categories     Breakfast

Time 40m

Yield 5-6 serving(s)

Number Of Ingredients 7

5 -6 large eggs
1/2-1 lb bacon, cooked and crumbled
1 cup shredded sharp cheddar cheese
1 (1 lb) package frozen hash browns (shredded "or" diced) or 1 (1 lb) package fresh hash brown potatoes (shredded "or" diced)
2 tablespoons vegetable oil
salt
pepper

Steps:

  • Have your bacon cooked and crumbled and set aside.
  • Place vegetable oil (or you can use bacon drippings) in a non-stick 12" skillet and heat over medium heat.
  • Pour potatoes into pan and press down evenly.
  • Fry about 10 minutes until underside is brown and crispy.
  • As carefully as you can flip potatoes over.
  • If you can't do this in one piece, try to do it in thirds or fourths, but try to keep them from falling apart.
  • Press potatoes down in pan evenly.
  • Make 5 to 6 two inch holes, or openings into the potatoes, evenly spaced.
  • Drop an egg into each hole.
  • You can add a little butter to each hole before dropping the eggs in, if you like.
  • Sprinkle salt and pepper over all.
  • Sprinkle bacon and then cheese evenly over top.
  • Cover until eggs are set.
  • Serve in pan with toast or bagels on the side and enjoy!

Nutrition Facts : Calories 659.8, Fat 49.5, SaturatedFat 15.6, Cholesterol 240.6, Sodium 900.8, Carbohydrate 32.9, Fiber 2.9, Sugar 1.7, Protein 19.9

BACON AND EGG CASSEROLE



Bacon and Egg Casserole image

Combine bacon, soft-boiled eggs, and cheese in one dish with this delicious and pretty casserole. An added perk: the casserole can easily be assembled the night before, making it perfect for Easter morning or a fun brunch party.

Provided by Katherine Sacks

Categories     Easter     Egg     Bacon     Brunch     Casserole/Gratin     Potluck     Cheese     Phyllo/Puff Pastry Dough     Potato     Breakfast

Yield 8-10 servings

Number Of Ingredients 12

1 (14- or 17-ounce) box of puff pastry (preferably all-butter puff), thawed according to package directions
All-purpose flour (for surface)
14 large eggs, divided
9 strips bacon (about 8 ounces)
1 large onion, thinly sliced
8 ounces Gruyère, coarsely grated (about 2 1/2 cups)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated or ground nutmeg
2 cups plus 1 tablespoon heavy cream, divided
1 medium Yukon Gold potato (about 5 ounces), cut into 1/2" cubes
5 ounces baby spinach

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.

SPINACH BACON EGG CASSEROLE



Spinach Bacon Egg Casserole image

This is very similar to a famous Missouri bakery's recipe for spinach bacon egg souffle. This method is faster and easier, so it works better for families!

Provided by Renae

Categories     Breakfast and Brunch     Eggs

Time 1h5m

Yield 12

Number Of Ingredients 10

8 eggs
¾ cup whole milk
1 teaspoon garlic salt
¼ teaspoon ground black pepper
½ pound bacon
1 red bell pepper, chopped
¼ cup minced onion
1 (10 ounce) package frozen chopped spinach, thawed and drained
½ cup shredded Monterey Jack cheese
¼ cup finely shredded Asiago cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Beat eggs in a bowl using a fork. Add milk, garlic salt, and black pepper to eggs and beat until fully integrated.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate and drain grease from skillet. Chop bacon.
  • Saute red bell pepper and onion in the same skillet over medium-high heat until tender, 5 to 10 minutes.
  • Spread spinach into the bottom of the prepared baking pan; top with bacon and red bell pepper mixture. Pour egg mixture over bacon mixture and sprinkle Monterey Jack cheese and Asiago cheese over egg mixture.
  • Bake in the preheated oven until a knife inserted in the center comes out clean, 35 to 45 minutes.

Nutrition Facts : Calories 180.7 calories, Carbohydrate 3.1 g, Cholesterol 144.6 mg, Fat 14.6 g, Fiber 1 g, Protein 9.6 g, SaturatedFat 5.5 g, Sodium 432 mg, Sugar 1.7 g

BACON AND EGG CASSEROLE



Bacon and Egg Casserole image

Like quiche, this savory brunch dish has a custard filling; using frozen puff pastry instead of traditional pie dough makes it even simpler to prepare.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h5m

Number Of Ingredients 7

1/4 pound store-bought puff pastry, thawed
8 ounces bacon (about 12 slices), cut crosswise into 1/2-inch strips
1 medium onion, halved and thinly sliced
3 large eggs
1/2 cup heavy cream
salt and fresh ground pepper
1 1/2 cups grated Gruyere cheese (4 ounces)

Steps:

  • Preheat oven to 400 degrees. On a lightly floured surface, roll pastry to 10-inch square (trim the edges with a paring knife). Fit the pastry into an 8-inch square baking pan, folding corners to fit. Prick bottom of dough with a fork.
  • Heat a large skillet over medium-high heat. Add bacon; cook, stirring occasionally, until pieces start to brown, 4 to 5 minutes. Add onions; cook, stirring occasionally, until bacon is crisp and onions are lightly browned, 5 to 7 minutes. With a slotted spoon, transfer mixture to a plate; let cool slightly.
  • Scatter onion mixture over pastry. In a small bowl, whisk eggs, cream, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Pour egg mixture into pastry shell. Sprinkle Gruyere over top. Bake until filling is set and top is golden brown, about 40 minutes.

BACON AND EGGS CASSEROLE



Bacon and Eggs Casserole image

Because it's fast to fix and such a great hit with family and friends, this egg casserole with bacon is a favorite of mine to make for brunches. Served with a fruit salad, hot muffins and croissants, it's excellent for an after-church meal. -Deanna Durward-Orr, Windsor, Ontario

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 10 servings.

Number Of Ingredients 8

4 bacon strips
18 large eggs
1 cup whole milk
1 cup shredded cheddar cheese
1 cup sour cream
1/4 cup sliced green onions
1 to 1-1/2 teaspoons salt
1/2 teaspoon pepper

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.

Nutrition Facts : Calories 289 calories, Fat 22g fat (10g saturated fat), Cholesterol 420mg cholesterol, Sodium 508mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 16g protein.

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Top Asked Questions

Can you make egg casserole with bacon and cheese?
The egg cheese and bacon casserole doesn’t need to sit overnight. This egg casserole with bacon bakes up just perfect for that early Sunday breakfast. This egg casserole with bacon is one that you can literally throw together last minute. Then pop this egg casserole with bacon in the oven and serve up.
What are the ingredients in overnight Bacon Casserole?
FOLLOW ME ON PINTEREST FOR MORE EASY RECIPE IDEAS. This simple overnight bacon casserole recipe was developed by the folks at the National Pork Board and, as I mentioned, calls for just 6 ingredients: eggs, sliced cooked bacon, cubed whole wheat bread, milk, shredded cheddar cheese, and dry mustard.
How long to bake Bacon potato and egg casserole?
Pour the mixture into the prepared baking dish and top remaining cheese and green onions. Bake for 20 minutes so the eggs start to set up. Carefully add the remaining bacon to the top of the casserole.
How to make a Cheesy Bacon potato casserole?
Whisk the eggs, milk, cream and seasoning together and pour over the potatoes and bacon. Top with the remaining cheese and place in the oven. Allow to bake for 30-40 minutes until golden brown and cooked through. Remove from the oven, allow to rest for 5-10 minutes then slice and serve.

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