Egg and Bacon Breakfast Casserole
This egg and bacon breakfast casserole is easy and everything you need for a great breakfast! Bread, Eggs, Bacon, and lots of cheese - this recipe is a keeper!
Ingredients
- 1 pound smoked bacon strips
- 1 large onion
- 4 garlic cloves minced
- 1 cup finely chopped red and green bell peppers
- 10 large eggs
- 3/4 cup milk
- 2 cups shredded cheese
- 1 loaf challah or sourdough bread
- salt and pepper
Instructions
- Preheat oven to 350 degrees. Grease a 9X13 baking dish with butter and set aside.
- Cut the bacon into 1/2 inch strips. Heat a pan or skillet and cook bacon till golden brown but not crisp. Once the bacon is cooked, remove with a slotted spoon and add onions, garlic and peppers to the remaining fat.
- Cook for 3-4 minutes and switch off the flame.
- Whisk together eggs, milk, salt and pepper. Stir in 3/4 of the bacon, 1 cup cheese and all the vegetables.
- Cut the bread into 1 inch cubes and line evenly on the baking dish. Pour the egg mixture on top and press down gently till all the bread is soaked. Place in the oven and bake for 20 minutes.
- After 20 minutes, top the casserole with remaining cheese and bacon. Bake for another 15-20 minutes till the eggs are firm and cooked through.
- Let the casserole sit for 10 minutes. Slice into squares and serve.
Notes
The casserole can be prepped ahead and placed overnight in the refrigerator till ready to serve. Extras can also be frozen and reheated.