Make this deep dish Bacon and Egg Breakfast Casserole for any weekend soon. A light and fluffy egg mixture studded with bacon, bell peppers, onions and cheddar cheese. Great to go along side a bigger buffet for a brunch.

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You can’t beat a great cooked Breakfast. And breakfast casseroles are a great way to serve up breakfast. This Bacon and Egg Breakfast Casserole is a great dish to serve a family any weekend morning. Keep reading to check out the recipe!

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• Difficulty – This dish requires no special equipment or cooking methods. It’s very easy to make. Just make sure it is fully baked before taking it out of the oven.
• Taste – This is a delicious breakfast casserole filled with bacon, cheese and peppers. If you love baked egg dishes, this is a great one to keep in mind.
• Serving – I baked this in a 8 x 6 deep sided baking dish. It made 8 generous servings. If you go for and 8 x 8 inch baking dish and make a few more servings.

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Ingredients

• Eggs – Large eggs
• Milk – It’s best to use whole/full fat milk.
• Seasonings – I used salt and black pepper to season this dish.
• Bacon – I recommend using thin cut bacon for this dish.
• Bell peppers – You can use any colour bell peppers. I used green and yellow because those were the ones I had on hand.
• Onion – I used a purple onion.
• Cheese – I used a mild cheddar cheese.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

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Instructions

1. Preheat oven – Preheat your oven to 350ºF/180ºC and grease a deep sided 9 x 9 inch casserole dish. Set aside.
2. Whisk eggs – In a large mixing bowl whisk together the eggs, milk, salt and pepper. Set aside.
3. Cook bacon, peppers and onions – Heat a medium sized skillet over medium heat and add the bacon. Stir well to break up the chopped bacon and cook until it starts to become crisp, about 5 – 7 minutes. Remove the bacon from the skillet. Add the peppers and onions to the same skillet and cook until softened, about 5 minutes. Remove from heat.
4. Finish egg mixture – Add the bacon, peppers and cheese (reserving about 3 – 4 tablespoons of the cheese) to the egg mixture and stir well to combine.
5. Bake – Pour the egg mixture into your prepared casserole dish and sprinkle over remaining cheese. Place in the preheated oven and bake between 50 minutes and one hour. Insert a toothpick into the centre to ensure the eggs have fully cooked through.
6. Serve – Remove from oven and allow to cool for about 10 minutes before cutting and serving.

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Recipe Tips

• Dish size – I baked this in a 6 x 8 inch backing dish. It took a full hour to bake. However, you can use a 8 x 8, 9 x 9 or even a larger baking dish. the bigger the baking dish, the less time your will have to bake this for. So just cut back the baking time if you are using a larger dish.
• Cover if browning – Keep an eye on the casserole and if it’s browning too quickly lay a sheet of aluminium foil over the top so it doesn’t burn.

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Substitutions

• Milk – I used whole milk, but you can use half and half or use half whole milk and half sour cream.
• Red onions – Feel free to use any kind of onions for this recipe. You can use white, brown or even spring onions.
• Bacon – I used thin cut bacon. You could use ground turkey or ground sausage.

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Serving

• Serving – This is great served alongside the Citrus Salad with a Honey Lime Dressing or the Mixed Berry Breakfast Muffins. It would a great Breakfast to keep in mind for any holiday or gathering.
• Storage and reheating – Although this is best served fresh, you can make it the day before. Just store it in an airtight container and keep it in the fridge. To reheat, preheat oven to 350 degrees F/180 degrees C. Place the casserole on a baking tray and warm for about 10 minutes.

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Frequently Asked Questions

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Thanks For Stopping By & Hope To See You Soon!