Bacon and egg casserole : one of the easiest, tastiest breakfast recipes ever.

Simple to make and delicious to eat for breakfast, brunch or even a relaxed Sunday supper in front of the T.V.

This bacon and egg casserole combines with cheese to make one of the most scrumptious comfort food meals ever!

One of the best things about it is that it can (and preferably should) be made the night before you want to eat it and left in the refrigerator for the tastes to combine.  The bacon juices and the eggs mix together and really soak into the bread.  Yum!

Completed bacon and egg recipe

Bacon and egg casserole : Ingredients.

This is enough to make a casserole for between four and six people - depending on how hungry they are.  The ingredients are very flexible - don't get too hung up on exact measures.  If you like a lot of cheese - just use more!

Like my egg storage solution?  It's an egg skelter!

Bacon and egg casserole ingredients

6 large eggs - home laid if possible

2 cups (500 mls; 1 pint) milk

2 cups (500 grammes; 16 oz) bacon

1 cup (250 grammes; 8 oz) grated cheese

9 pieces of bread, cut into cubes

1 teaspoon wet or 0.5 teaspoon dry mustard (optional)

A pinch of salt (optional).

Notes on ingredients :

  • 'Half and half' can be substituted for the milk if you prefer a creamier taste.
  • If you use salted bacon, don't add any extra salt to this mix.
  • Any cheese will work; for a stronger flavour choose a good, sharp Cheddar.

How to make this oh-so-easy bacon and egg casserole.

  • Make sure you grease your casserole dish before anything goes into it - otherwise it will stick.
  • Put the cubed pieces of bread into the bottom of the dish.
  • Cut the bacon into strips and fry it in a heavy gauge saucepan so that you don't need to add any fat.
Cooking the bacon for the casserole
  • While it's cooking, beat the eggs, milk and mustard together in a bowel or jug.  I use a jug as it's easier to pour later.
  • Once the bacon is cooked, spread it as evenly as you can on top of the bread.  (It's looking yummy already!).
The bacon goes on top of the cubed bread in the casserole dish.
  • Now sprinkle all the grated cheese over the top of the bacon.  For the best taste it should cover the bacon - if it doesn't, grate a bit more!
  • Take your egg and milk mix and give it a bit more whisking - it makes it light and fluffy.
  • Once it's all whisked together, just pour it over the cheese.
  • The liquid will more or less disappear - it will soak into the bread.
  • For the best results cover the casserole and leave it in a refrigerator for at least four hours.
Add six beaten eggs to make the perfect casserole.

Cooking the bacon and egg casserole.

  • When you're ready to eat, take the casserole dish out of the refrigerator and let it stand on a work surface so it comes a little closer to room temperature before you put it into a hot oven.
  • Heat your oven to 180C (350F; gas mark 4) and once it's heated, cook the casserole for about 45 minutes.
  • That's it!  Now all that's left to do is - enjoy!

Variations on the theme of egg and bacon casserole.

This is a good base recipe and I enjoy it for its simplicity and mixture of tastes.

But if you want to spice it up, or bulk it out, you can add to it more or less whatever you like.  Some family favourites to throw in are sausages, garlic (well, we do live in Italy!), tomatoes, spinach, mushrooms, bell peppers and onions - not all at the same time though!

It's very rich, and filling enough to eat on its own but if you're feeling particularly decadent - and hungry! - try it with chips (in American terms, fries).

These are the utensils I use for this egg and bacon casserole dish.

I have some tried and tested utensils I like to use for most of my egg recipe dishes.  These are those I use to make this delicious recipe. 

Buying from the USA

Buying from the UK

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