Make-Ahead Bacon and Egg Breakfast Casserole

Bacon and egg breakfast casserole

The Spruce

  • Total: 40 mins
  • Prep: 10 mins
  • Cook: 30 mins
  • Yield: 4 Servings
Nutritional Guidelines (per serving)
392 Calories
28g Fat
9g Carbs
24g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 Servings
Amount per serving
Calories 392
% Daily Value*
Total Fat 28g 36%
Saturated Fat 14g 72%
Cholesterol 276mg 92%
Sodium 607mg 26%
Total Carbohydrate 9g 3%
Dietary Fiber 0g 1%
Protein 24g
Calcium 513mg 39%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy bacon and egg breakfast casserole recipe can be prepared the night before. Just take it out of the refrigerator and pop it in the oven in the morning. It's an excellent holiday morning meal or ​​Sunday breakfast or brunch. Cooking and crumbling the bacon is a step that can be done days in advance, just keep it refrigerated.

You can customize this recipe in many ways. Feel free to use fresh chopped onion or green onion in the casserole rather than dried onion. You can include a variety of vegetables such as diced green and red peppers or canned green chiles. The casserole may be spiced up with pepper jack cheese, and the bacon may be replaced with about 8 ounces of browned sausage, diced ham, or chorizo.

If needed, the unbaked casserole can be held in the refrigerator for two to three days, but past that point is not recommended for food safety. Be sure that your refrigerator maintains a constant temperature as raw eggs are a source of bacteria that can cause food poisoning. As well, you can bake the casserole immediately after assembling it rather than holding it overnight in the refrigerator.


  • 4 slices white bread (crusts removed)
  • 4 eggs (slightly beaten)
  • 1/2 cups milk
  • 1 teaspoon dry mustard
  • 1 teaspoon dried minced onion (or 1 to 2 tablespoons of finely chopped onion or green onion)
  • 8 slices bacon (cooked and crumbled)
  • 1 cup/4 ounces mild cheddar cheese (shredded)

Steps to Make It

  1. Gather the ingredients.

    Bacon and eggs casserole ingredients
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  2. Place the bread in a lightly greased 8-inch square baking dish; set aside.

    Bread in casserole dish
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  3. In a bowl, whisk the eggs with the milk, dry mustard, and dried minced onion.

    Whisk the eggs with mustard
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  4. Pour the mixture over the bread.

    Pour the mixture over the bread
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  5. Sprinkle bacon over casserole.

    Sprinkle bacon over casserole
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  6. Cover the casserole and refrigerate it till ready to bake.

    Cover the casserole
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  7. Remove the casserole from the refrigerator and let it stand at room temperature for 30 minutes.

    Remove the casserole
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  8. Cover the casserole with foil and bake it in a preheated 350 F oven for 25 minutes.

    Cover with foil
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  9. Uncover, sprinkle with shredded cheddar cheese and bake an additional 5 to 10 minutes, or until the eggs are set.

    Cover with sprinkled cheese
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  10. To test whether it is done, insert an instant-read thermometer in the center of the casserole. Eggs should be cooked to a minimum of 160 F for food safety.

    Insert thermometer
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  11.  Let the breakfast casserole stand for 5 to 10 minutes before cutting and serving.

    Let the casserole stand
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  12. Serve and enjoy!


  • This casserole is a great centerpiece to a breakfast or brunch that includes fresh fruit, fruit juices, and pastries. Have some salsa or hot sauce available for those who like to spice it up.
  • Refrigerate any leftovers, covered. You can reheat leftovers in the microwave to enjoy. Try placing leftovers in a tortilla and adding some salsa for a breakfast burrito.
  • If you aren't likely to eat the leftovers within two days, freeze servings of the casserole in freezer containers. When you're ready to enjoy them, simply microwave them until heated through.