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!
Prep Time10 minutesmins
Cook Time40 minutesmins
Total Time50 minutesmins
Course: Breakfast, Main Course
Ingredients
1poundsmoked bacon strips
1large onion
4garlic cloves minced
1cupfinely chopped red and green bell peppers
10large eggs
3/4cupmilk
2cupsshredded cheese
1loafchallah 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.