Cheesy Bacon Breakfast Casserole bakes up bubbly and golden—layered, hearty, and perfect for potlucks, Sundays, and easy leftovers.
Sunrise Cheddar & Bacon Bake
A hands-off, crowd-pleasing casserole that soaks day-old bread in a savory egg custard, then bakes to bubbly, golden perfection.
Mornings that feel rushed and brunches that need to feed a crowd both benefit from a one-dish answer: cubes of day-old sandwich bread soaked in an egg-and-milk custard, studded with crisp bacon and sharp cheddar. The top browns into a cheese-crisped crown while the interior stays tender and custardy — think savory bread pudding with breakfast vibes.
A quick sauté of onion and green bell pepper in a tablespoon of reserved bacon fat brings sweet, savory depth, and a little Dijon mustard whisked into the eggs adds a bright, tangy lift that keeps the dish from feeling heavy. Bake in a buttered 9x9-inch dish at 375°F until set and golden (about 40 minutes), and finish with a scatter of fresh chives for color and a mild oniony pop.
This is a make-ahead champ: assemble the night before and refrigerate, then slide it into the oven in the morning, or bake ahead and rewarm slices for easy lunches. Leftovers reheat nicely in the microwave or oven and are great tucked into lunchboxes or served alongside a simple green salad and hot sauce for contrast.
Little technique notes: use day-old bread so it soaks but doesn’t turn to mush; reserve a tablespoon of bacon fat to sweat the veggies; and choose a good sharp cheddar for that melty, savory punch. The result is practical, comforting, and very, very sliceable — exactly the kind of breakfast that makes the rest of the day easier.
Ingredients
How to Make Cheesy Bacon Breakfast Casserole
- Preheat the oven to 375°F (190°C) and butter a 9x9-inch (or similar 2.5-3 quart) baking dish.
- Cook the bacon in a skillet over medium heat until crisp, about 8–10 minutes; transfer to paper towels, reserve 1 tablespoon of bacon fat in the pan, then chop the bacon into bite-size pieces.
- Add the onion and bell pepper to the skillet with the reserved bacon fat and cook over medium heat until softened, about 4–5 minutes; remove from heat and let cool slightly.
- While vegetables cool, whisk together the eggs, milk, Dijon, salt, and black pepper in a large bowl until blended.
- Add the bread cubes, chopped bacon, cooked onion and pepper, and 1 3/4 cups of the shredded cheddar to the egg mixture; stir gently to combine and let sit 5–10 minutes so the bread absorbs the custard.
- Transfer the mixture into the buttered baking dish, press lightly so it’s evenly distributed, and sprinkle the remaining 1/4 cup cheddar over the top.
- Bake uncovered until the center is set and the top is golden, 35–40 minutes; if baking straight from the refrigerator add 8–12 minutes to the bake time.
- Let the casserole rest 5–10 minutes before slicing; sprinkle with chopped chives and serve warm. The casserole can be made the night before, covered and refrigerated, then baked in the morning.
Recipe Card
Cheesy Bacon Breakfast Casserole
Cheesy Bacon Breakfast Casserole bakes up bubbly and golden—layered, hearty, and perfect for potlucks, Sundays, and easy leftovers.
- Prep
- 20 min
- Cook
- 40 min
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 375°F (190°C) and butter a 9x9-inch (or similar 2.5-3 quart) baking dish.
- Cook the bacon in a skillet over medium heat until crisp, about 8–10 minutes; transfer to paper towels, reserve 1 tablespoon of bacon fat in the pan, then chop the bacon into bite-size pieces.
- Add the onion and bell pepper to the skillet with the reserved bacon fat and cook over medium heat until softened, about 4–5 minutes; remove from heat and let cool slightly.
- While vegetables cool, whisk together the eggs, milk, Dijon, salt, and black pepper in a large bowl until blended.
- Add the bread cubes, chopped bacon, cooked onion and pepper, and 1 3/4 cups of the shredded cheddar to the egg mixture; stir gently to combine and let sit 5–10 minutes so the bread absorbs the custard.
- Transfer the mixture into the buttered baking dish, press lightly so it’s evenly distributed, and sprinkle the remaining 1/4 cup cheddar over the top.
- Bake uncovered until the center is set and the top is golden, 35–40 minutes; if baking straight from the refrigerator add 8–12 minutes to the bake time.
- Let the casserole rest 5–10 minutes before slicing; sprinkle with chopped chives and serve warm. The casserole can be made the night before, covered and refrigerated, then baked in the morning.
Nutrition
- Carbohydrates
- 28
- Saturated Fat
- 15
- Sodium
- 1675
- Fiber
- 2
- Unsaturated Fat
- 27
- Protein
- 39
- Fat
- 42
- Cholesterol
- 450
- Trans Fat
- 0.3
- Calories
- 642
- Sugar
- 3