Egg and Bacon Breakfast Casserole

By Diana Rattray

Updated 12/08/18

Breakfast Egg Casserole
Melanie Acevedo/Photolibrary/Getty Images
  • Total: 52 mins
  • Prep: 12 mins
  • Cook: 40 mins
  • Yield: 2 Servings
Nutritional Guidelines (per serving)
402 Calories
21g Fat
28g Carbs
25g Protein
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Nutrition Facts
Servings: 2 Servings
Amount per serving
Calories 402
% Daily Value*
Total Fat 21g 27%
Saturated Fat 9g 47%
Cholesterol 357mg 119%
Sodium 528mg 23%
Total Carbohydrate 28g 10%
Dietary Fiber 1g 4%
Protein 25g
Calcium 395mg 30%
*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 breakfast casserole is the perfect weekend morning meal for two. Eggs and bacon are combined in the casserole with buttered bread and milk. 

Feel free to change it up and add sausage links, diced ham, or patties instead of the bacon.

Ingredients

  • 4 to 6 strips bacon, diced
  • 3 slices bread, lightly buttered
  • 3 eggs, slightly beaten
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon ground paprika

Steps to Make It

  1. Heat the oven to 350 F (180 C/Gas 4).

  2. Bake or fry the bacon until browned and just crisp.  

  3. Cut bread into small pieces. In a lightly buttered deep 1-quart casserole, make layers of bread pieces and bacon.

  4. Whisk together the eggs, milk, salt, mustard, and paprika; pour over bread and bacon.

  5. Bake for about 40 minutes, or until puffy and a knife inserted in center comes out clean.