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Wake up your taste buds with this delicious Bacon Egg Casserole recipe! This is my favorite cheesy egg casserole with bacon – no bread! I love that this is a high protein casserole and it’s perfect for everyday or any holiday!
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Best breakfast casserole with bacon
This bacon breakfast casserole recipe is full of flavorful cheese, fluffy eggs and bacon. Make this the night before or meal prep it for the week, either way this easy egg casserole is a convenient and delicious dish.
I love a great breakfast casserole recipe for special brunches or a christmas morning breakfast – especially an easy overnight eggs casserole like this Bacon Egg Casserole recipe I’m sharing today. It’s light and fluffy with plenty of cheese and bacon and it is so easy to make.
Why you’ll love this recipe
- I’ve been making my egg casseroles like this for years with lots of different add-ins, and it never disappoints. It’s cheesy with bits of bacon and perfectly cooked eggs. Basically, a breakfast winner!
- It’s easily customizable – add or replace your favorite meats, spices, and cheeses.
- You can assemble it ahead of time and bake it the next day, making for an easy morning.
- Butter: melted and unsalted – this makes them super creamy.
- Cottage cheese: it’s not everyone’s favorite but it adds flavor and also gives the eggs a wonderful texture. You won’t even know it’s there.
- Shredded cheese: be sure it’s a good melting cheese like: mozzarella, cheddar, Monterey jack, pepper jack or even Gruyere or provolone
- All-purpose flour: make sure you measure this well to avoid having a runny casserole
- Baking powder: this is the secret ingredient to get the egg casserole so fluffy
- Italian seasoning: or whatever seasoning you like
- Eggs: 10 large eggs, just lightly beaten
- Bacon: chopped cooked bacon or turkey bacon
How to make a breakfast casserole with bacon
- Cook bacon over medium heat first on the stove and then chop it into small pieces. While it cools, I prepare the rest of the ingredients.
- Combine the melted butter, cottage cheese, shredded cheddar cheese, baking powder, flour, Italian seasoning, and salt in a bowl.
- Add the beaten eggs and whisk until combined. The egg mixture will be a little lumpy which is fine. Add the chopped bacon and stir.
- Pour the mixture into a prepared 9×13 baking dish and bake the egg casserole for 30 to 40 minutes or until the top is browned and the casserole is set in the middle.
- Let the casserole cool for five to ten minutes before slicing and serving.
It’s really easy to change up the flavors to your liking. This bacon one is one of my favorites – bacon is my favorite breakfast meat – but you could do any of the following options to switch up this bacon egg casserole recipe:
- To make a french toast casserole, add in some slices of french toast to the side
- Make a hash brown casserole by adding in some frozen hash browns in the baking dish
- Meat lovers: use both bacon and sausage to make a sausage breakfast casserole
- Pizza: add pepperoni and olives, peppers and mushrooms
- Change up the cheese to one you like
- Add other seasonings: thyme or rosemary, or paprika or cumin
- The trick is to use some flour and baking powder. The gluten in the flour gives the casserole some structure and the baking powder helps give it some lift. So, when you bake the eggs they puff up and have the best texture – soft and light, not rubbery!
- I know you might wonder about the cottage cheese – but don’t skip it! It adds body to the eggs, plus more protein to the dish – and you won’t even know it’s there. I don’t like cottage cheese alone, but I love this recipe.
- Make Ahead: You can aseemble this casserole the night before. Bake it in the morning for an easy breakfast.
- Freezer: Freeze leftovers for an easy breakfast – just reheat in the microwave or air fryer.
I think cheesy egg casseroles taste best the day they are made, but you can keep leftovers in the refrigerator for three to four days
Yes. Freeze in an airtight container for up to 1 month. To rewarm the leftovers, heat it up in the microwave for a few seconds.
You probably didn’ add enough flour or baking powder.
Bacon Egg Casserole Recipe
- 1 pound bacon
- ½ cup (113g) unsalted butter, melted
- 1 16 ounce (456g) package cottage cheese
- 2 cups (224g) mozzarella cheese
- ¼ cup (31g) all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- 10 large eggs lightly beaten
- Preheat oven to 400°F. Spray a 9×13” pan with nonstick cooking spray.
- Cook 1 pound of bacon until crispy, then chop into bite size pieces.
- Stir together butter, cottage cheese, mozzarella cheese, flour, baking powder, Italian seasoning, and salt. Whisk in eggs and whisk until combined (mixture will be lumpy). Fold into the egg mixture.
- Pour into prepared pan and bake for 30-40 minutes or until browned and set in the middle. Cool 5-10 minutes before slicing and serving.
- Best served fresh, but it can also be sliced and stored in individual containers and frozen. Defrost in microwave.
- Store in an airtight container for up to 3 days in the refrigerator. Freeze leftovers for up to a month.
- You can assemble the casserole the night before to bake in the morning.
- Feel free to change up the seasoinings to your liking, and use any kind of cheese.
What to serve with breakfast casserole
As long as you keep the base recipe the same, you can change up the flavorings no problem! But here are a few suggestions to serve this bacon and egg casserole with:
Last Updated on May 16, 2023