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Tasty egg casserole that husband approves! I frequently make this dish because it’s so easy to make. This recipe can be easily doubled or tripled, but you may have to cook it longer.
This egg casserole recipe is quick, easy, and full of flavor. It's the perfect, low-maintenance breakfast to serve a hungry crowd.
Egg Casserole Ingredients
These are the basic ingredients you'll need to make this homemade egg casserole recipe:
- Eggs: Of course, you'll need eggs!
- Cheese and bacon: Diced bacon and a cup of Cheddar cheese takes this egg casserole up a notch.
- Bread: Use whatever bread you have on hand. If your loaf is a little stale, that's even better!
- Vegetables: A red bell pepper and green onions lend color and flavor.
- Milk: A few tablespoons of milk add moisture and help create the perfect texture.
- Seasonings: This egg casserole is seasoned with salt, pepper, and mince garlic.
How to Make Egg Casserole
You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make egg casserole at home:
Mix all the ingredients in a bowl, then transfer to a prepared baking dish. Bake in the preheated oven until the eggs are set.
Can You Make Egg Casserole Ahead of Time?
This easy egg casserole is the perfect make-ahead breakfast. Simply combine the ingredients the night before and place the mixture in a prepared baking dish, then cover it tightly with storage wrap or foil. In the morning, bake the casserole according to the recipe.
Test Kitchen Tips
?Delicious enough for the weekend, fast and easy enough for school days,? culinary producer Nicole McLaughlin (a.k.a. NicoleMcMom) says of this easy breakfast casserole. Here are some of her best tips and tricks for making the perfect grab-and-go breakfast:
Though this recipe calls for a 9×13 baking dish, Nicole prefers a thicker casserole — so she opted for a smaller casserole dish.?
Since this isn?t a custardy egg casserole, it makes a great make-ahead breakfast. Just cut the completely cooled casserole into squares and wrap each one in storage wrap. When you?re ready to eat, just pop one serving out of the fridge and zap it in the microwave to warm it back up.
How to Store Egg Casserole
Store leftover egg casserole in an airtight container in the refrigerator for up to three days. Reheat in the oven or in the microwave until the casserole is heated through.
Can You Freeze Egg Casserole?
Yes! If you plan to freeze the egg casserole, go ahead and bake it in a foil baking dish. Wrap the whole thing in one layer of storage wrap, then one layer of aluminum foil. Freeze for up to three months.
Cookdap Community Tips and Praise
“If I could give this 10 stars I would,” raves Josette. “Made this and everyone loved it, no leftovers! I put hash brown potatoes on the bottom of the 9×13-inch pan and then I doubled the recipe.”
“Excellent easy breakfast,” according to blsquire. “My very picky son, who normally won’t eat anything, loved it. The best part is it’s super easy to make.”
“I have made this a few times now and love it,” says Sherry Johnson Myers. “It makes a wonderful breakfast and I reheat it for a few days for a quick breakfast before work.”
Ingredients
- 6 eggs, whisked
- 1 cup shredded Cheddar cheese
- 6 slices bacon, diced
- 2 slices bread, cubed
- 1/3 red bell pepper, diced
- 2 green onions, chopped
- 3 tablespoons milk
- ½ teaspoon minced garlic, or to taste (Optional)
- salt and ground black pepper to taste
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
Step 2
Mix eggs, cheese, bacon, bread, red bell pepper, green onion, milk, garlic, salt, and black pepper together in a bowl until well-combined; pour into the prepared baking dish.
Step 3
Bake in the preheated oven until eggs are set, about 20 to 25 minutes.
Cook?s Note
You can use almond milk instead of regular milk and any cheese instead of Cheddar.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 340 | |
| % Daily Value * | |
| Total Fat23g | 30% |
| Saturated Fat10g | 52% |
| Cholesterol325mg | 108% |
| Sodium728mg | 32% |
| Total Carbohydrate9g | 3% |
| Dietary Fiber1g | 3% |
| Total Sugars2g | |
| Protein23g | |
| Vitamin C14mg | 71% |
| Calcium284mg | 22% |
| Iron2mg | 13% |
| Potassium279mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
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This was a nice brunch, and definitely something different for my family. I swapped out the green onion from some red onion(1/4 cup) and added a big handful of chopped mushrooms as well. Both which i sauteed quickly before adding to egg mixture. I also decided to fry the bacon up first(i used 9 slices)to render out the fat.Seems odd to me to add the bacon in just as is. I chose to bake mine in a 9inch pie plate, and it took a total of 33 minutes. Will be making this again! Thanks for the recipe!
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I had some leftover philly cheesesteak filling that I added to this egg bake. That negated the green onion or red pepper. Because I am doing a Pantry Challenge, I happened to be out of “fresh” bacon so I used a partial bag of real bacon bits I had in my fridge. I also used up some leftover evaporated milk that I had in the fridge instead of regular milk. I made no other changes. After this came out of the oven, I served it with sour cream/homemade salsa on top and made it more filling with baked hashbrowns and buttered whole wheat toast. NO leftovers. I would make this again. Very tasty.
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Truly delicious flavor…however, it’s rather flat in shape even though I baked it in a smaller pan. Also, I precooked the bacon and drained the fat before adding to the mixture. I would make it again due to its ease of preparation and flavor A+…..presentation gets a B!!
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Winner! Winner! I have tried so many breakfast casseroles that I was beginning to believe that I would never find one that I really liked. The only things I did differently was to use a chopped bagel in place of the bread and add 1/4 tsp. of dry mustard. I baked in a pie plate and love it! Plus it was sooooo easy.
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This is a good base recipe that you can throw pretty much any veggies (or cold meat) in your fridge. I didn’t have a bread, so used 2/3 cup of breadcrumbs instead, worked fine. I agree with some reviewer that serving this with sour cream on top would be wonderful 🙂 Also I used 8×11 casserole dish (didn’t have enough portion for 9×13 perhaps because I didn’t use a real bread?), and served with mini-salad and fruits together with 1/6 cut portion of egg casserole. Winner breakfast/brunch recipe!!
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I didn’t have bacon so substituted cooked sausage, about 1/2 a roll. And used traditional round casserole dish and baked for 30 mins. Delish. Mushrooms would have been a good addition too.
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Made this yesterday for breakfast with the in-laws, it was a hit. I cooked the bacon first to reduce some of the fat, beat the eggs before adding the rest of the ingredients, and added some fresh mushrooms. The guys had seconds. I increased the quantities of everything and I’m glad I did, I don’t think it would have been enough. I have a little left over, but that’s better than not having enough. This could easily be prepared the night before and baked in the morning. It would also be good for a quick and easy dinner.
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Used a pie plate and cooked longer like other reviewers. Added extra bacon and substituted 1/2 a small Vidalia onion for the green onions. Did not use garlic due to an oversight. Easy and delicious! My book club thought it was tasty, too!
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Using the pan size indicated, the dish is way too thin. If I were to make this again (I won’t), I would use a smaller square pan and bake longer. Also, the bacon in this dish is gross. I’m not a fan of limp bacon pieces that have only been warmed 20-25 min. But, now I know. Definitely NOT going in the recipe binder.
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I sauteed a clove of minced garlic with the onion in olive oil, left out the green pepper,cooked the bacon, used mozzarella and served it with salsa, it was fabulous.
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Tastes awesome definitely a keeper recipe.
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the dish is amazing but it took me a little longer to cook because, the inside wasn’t cooking along with the outside. I had to keep it in the oven for a little longer id sy 15-20 extra minutes.
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I put this in an 8×8 because it seemed that the 9×12 would be to big still didn’t take the time suggested. I boosted the temp up to 400. Other than that I put in some turkey slices instead of bacon
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Like others, I think this is a good, base recipe. I should have gone with a smaller pan size (versus the suggested 9×13), and think the cheese can be easily doubled for a richer flavor and texture. The hint of garlic gave it that extra touch which was nice. May be faster if you have pre-cooked bacon, sausage or any other meat.
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This was good! Here’s what I did: toasted the bread first, used regular onion, canadian bacon (which was lovely-not greasy and good flavor) and green pepper. I baked it in a 8 x 12 pan for 25 minutes and let it rest for 5. I will make this again! Better than I anticipated 🙂
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Brunch, 11 guys with leftovers. I used 24 eggs, 1lb sharp cheddar, 1 red, 1 green pepper, 10 slices sandwich bread, 1 cup milk, 2 tsp garlic and 1-1/2 lb bacon. Baked in large stainless pan for 40 mins. Everybody liked it.
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I baked it in a pie plate as someone else suggested and it was the perfect size. I let it bake for 30 min. I used a bagel and cut it up into small pieces and it worked well. Next, time I will try it with bacon. I didn’t have any on hand. I made it for dinner and my kids loved it.
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I thought this recipe would be simple, and in essence it is. But I decided to use a deeper round pan, rather than the 9X13 and it was a big mistake. It took over an hour to cook. We added leftover prime rib, tomatoes, potatoes, mushrooms, and spinach to the mix and colby jack instead of cheddar.
Things I would do differently next time: bigger pan, cooking potatoes first, and using more eggs for this many mixins. -
I really liked this, and DH who swore he didnt like these casseroles- I made him try it anyways-and he loved it 🙂 subbed bacon with cooked sausage , ~1/2 roll, added 2 more eggs, I liked it. needs a little something, mine a little heavy on the sausage flavor,but maybe more cheddar? I used shredded mex mix cheese. i used 1clove fresh garlic, and cooked some of green onion with sausage first . next time i think ill use yellow onion and cheddar shreds. I topped with fresh chopped tomatoes. sour cream would have been good too. maybe hash browns on bottom next as well. tysm for good quick recipe. its so adaptable! cooked 30 min 360 in 8″ glass pie plate. cooked perfectly, brown edges, topped with little cheese last minute.
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GOOD EASY HANDY. This was good. It takes no time to put together. Not exceptional maybe, but quite good. I used my
8/11 dish ,,I think 9/13 would be to big. I used 7 eggs, whole wheat bread, pre-cooked bacon and added a few red pepper flakes with salt and pepper. I will defenetly make again. -
I doubled this recipe and made it for a large group. Turned out very well but I left it cook a bit more like 40 minutes because I wasn’t happy with how runny the center was after just 25 minutes. The next time that I make it I am going to cut down on the bacon and the cheese a bit, and I think I will cook the bacon a little bit before mixing it in so it has a nicer texture. But the recipe is for a “super easy” egg casserole and it definitely is that. Everyone at the brunch liked it too. There were no leftovers.
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pretty much doubled this recipe, used some smoked gouda with the cheddar, used (already fried) bacon and browned sausage and added fresh mushrooms that I cooked with the sausage. no peppers. baked about 40 min? in a 9×13 pan. This is truly a great recipe that can be used with whatever you have on hand. definitely recommend!
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Recipe for 4+ people, loaded with flavor & health!
In addition to this original recipe, I made some changes. 10 eggs
1/2 c almond milk
chopped diced bacon already cooked in a bagmuenster cheese (the kind that is meant for sandwiches). I used 4 slices and piled them on top of each other & diced them into tiny pieces. I didn’t have shredded cheese.I also added:
3/4 c mushrooms, diced
1/2 c spinach, chopped1/2 small yellow onion3 turkey breast slices, (meant for sandwiches), diced into pieces a tad bit bigger.I used a 9 X 13 pan, used olive oil on the bottom & baked it for 40 minutes. I then added tomatoes on top with a sprinkle of paprika.
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Yummy! I just followed the recipe online, and it was a huge hit!! I have made it twice in less than a week!
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If I could give this 10 stars I would. Made this and everyone Loved it, no leftovers!
I put hash brown potatoes on the bottom of the 9 x 13 pan and then I doubled the recipe. In addition to the bacon, I chopped up an entire package of Canadian Bacon (For men the more meat the better), also added a package of mushrooms and topped off with extra cheese. Covered with foil and Baked on 350 for 45 minutes.
Everyone came back for a second helping. 🙂
This is a very easy recipe and I will definitely make it again. -
Late post but I needed a last minute dish for Mother’s Day brunch I was hosting. This was so quick and easy to make and had great flavor it was a hit. This is perfect for either Sunday morning breakfast or brunch!
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Very good. A little thin, but that didn’t bother me, my hubby or my daughter.
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Changed to a smaller pan size, so it need to be cooked longer. I also used both bacon and ham. I will make it again and switch some ingredients maybe add broccoli or spinach.
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I thought it was good…not super. I made it as stated except added more chopped red pepper since the one I had was small and there wasn’t enough to save and I hate throwing food out. My biggest concern or issue was the bacon still seemed raw. Maybe next time I’ll try cooking the bacon first, then add to the egg mixture. I’ll also adjust the pan size to make it in a 9×9 and probably increase the cooking time a bit since my family likes a thicker casserole.
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Family liked this. I used 7 eggs. Sauteed thinly sliced neuremburg sausages, chopped red/yellow/orange peppers and chopped shallots. I did add chopped garlic to the egg mixture. Used a little extra cheese. (Basically was using up leftovers). 7 X 9 glass dish was just right, made 6 servings. I think the pan size in the recipe would be way too big. To double, I would use two 7 X 9 pans or 8 X 8 pans otherwise bottom and sides would get too brown in my oven. Loved that I whipped this up in under 10 minutes, baked in 25 min and it was just as good, if not better than my egg casserole recipe that has to sit overnight.
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Can I make this into breakfast muffins
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Added a layer of frozen hash brown potatoes on the bottom.
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Substituted ham for bacon, vidalia for green onion and did half green pepper/half red pepper because that’s what I had on hand. Also added a couple of dashes of tobasco sauce for some zip and omitted the garlic because the combination of garlic and eggs did not appeal. Wish I had sauted the peppers and onion first because they still had too much crunch. Overall I’d rate the dish a 4 with the changes I made.
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I’d make this again with just a couple of small “changes.” I’d use a smaller, maybe 8 X 8 pan, the 9 X 13 makes this much to thin for our tastes. Second I think I’d cook the bacon till crisp and crumble into the eggs. I and the family like our bacon crisp and the bacon was just not cooked enough for us. May even try bacon bits instead of the bacon.
Other than these two changes we enjoyed this as a breakfast for the holidays. -
I gave this 5 stars because it was so easy (we thought the taste was good – okay it isn’t gourmet, but still delish). I followed the other cook who toasted the bread first and I also used Canadian bacon, after all I am Canadian, eh and trying to cook a bit healthier too! If I used real bacon I would probably cook it first as well? I cooked it in a pie pan so it was deeper, just took another 10 minutes or so. Thank you for sharing.
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We will definitely make this one again. I may remove the bread next time.
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fantastic and easy to make.My wife is bedridden and blind and she went crazy over this recipie
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Fabulous tasty dish … even better cold or warmed up next day … soooo easy to prepare … I used it as a side dish …
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Simple. Great taste. I would use a pie plate or an 8×8 next time as it was very thin. I would like it a bit fluffier. I used pre cooked bacon and it turned out good.
Definitely added to the rotation. -
I made this yesterday but didn’t have the bacon or red pepper so unfortunately I had to substitute and used hamburger and green bell pepper but it turned out very good..hubby loved it!
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This Egg Casserole was pretty good when I followed the original recipe, but the next time I made it….these were my changes: I cooked the bacon until it was crispy, blotting off the grease. I then lightly saut?ed the garlic, green onions, and a few sliced Baby Bella mushrooms, before adding everything into the egg mixture. Also, instead of using regular soft bread, I threw in a good handful of those large (seasoned) salad croutons, which added a bit crunch, and even more flavor to this casserole. Everyone loved it this way.
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The only thing I changed was that once I chopped the bacon I fried and drained it before baking it. I didn’t want all the grease in the dish.
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I didn’t have bacon so I used sausage . I used more of all ingredients and invited the whole family over ! It’s still cooking so stay tuned
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I will make this again. I followed some other peoples suggestions like toasting the bread first and cooking the bacon first. I also added Serrano peppers and some hot sauce to the eggs. It was delicious
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This was a spare of the moment breakfast and it was fast and very tasty. I didn’t have any green onions but did have some asparagus, so added that instead. I really liked the fact that I didn’t have to put it together the night before and leave it in the refrigerator.
I thought of adding some cooked potatoes that I had, but decided not to this time. I think they would be a good addition for another time.
I only made half the quantity for the two of us, was plenty.I would definitely make this again -
Only made it once, but can’t change the entry. I thought this egg dish was too hard/tough, so next time I will reduce the amount of cheese and hopefully the texture will be softer, or bake for a shorter amount of time so that it won’t be so dry. I pre-cooked the bacon to render off some of the fat and make it crispier. I may do a variation and use ham instead of bacon, and add onion for a Western style.
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Fried the bacon first. Did not want all of the grease in it. It was delicious!
Next time, I will use a smaller baking dish. 13×9 made it too thin. -
I made it as written, minus the garlic since I’m not a huge fan, and loved it! Easy to swap out ingredients to clean out your pantry. The red pepper was a nice, sweet addition but I might try jalape?o peppers next time for a spicy twist!
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9 x 13″ pan is too large for the small quantity which I’d say feeds 4. I precooked the vegetables (regular onion and green pepper), added the bacon I cooked yesterday, and garlic. Not a hit!
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I decreased the recipe for just my husband and I and it still made a lot. I added some cajun spice because we like spicy food. I cooked the bacon first after reading some reviews and the bacon turned out really good. I baked in a smaller oval dish and had to add 10 minutes to the cook time to make sure it was done. All in all – very tasty.
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Delish! Quick too. I used brioche bread and it made it even more delicious.Yum
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I definitely would make it again but in a smaller size dish e.g. 9×9 & bake longer. I usually follow recipes as written and make notes re changes if the recipe is worthy of trying again. This time, however, I felt there would be too much fat from the uncooked bacon so I reduced the amount to 4 slices and cut most of the fat off before adding to the mixture.
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It’s from allrecipes.com. Can it be anything else but delish. So so many great and good recipes.
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Quick and easy. Used a mix of green, red and yellow bell peppers because I had them. Substituted some leftover Thanksgiving ham for the bacon. Eggs seems small so I added two additional. As some suggested, served with sour cream. It was pretty thin so I would suggest a little smaller pan. My husband thought it would have been better without the garlic. That said, four adults ate 80% right out of the oven and husband ate the leftovers the next morning and said it was better day two. Passed the ultimate test of nothing left to throw away!
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Easy and yummy. Followed per directions except I added chopped tomatoes and regular onions. It was wonderful. Next time I’ll add mushrooms. Would be great wth a small amount of cooked ground beef. Great recipes to play with. Will definitely do this again and again. Try with a dollop of sour cream on top!
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We loved the recipe,and I will be making it again.
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I followed the advice of another rather and made it in a smaller pan which was a mistake. It tasted great but was too thick so I had to spread out the middle and cook it longer. Since it was the day after Thanksgiving I used left over ham instead of bacon…mmmm
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it was nice and simple. I added eggs to it and the next time I make it, I will add some meat and probably green chilies. It is a very good basic recipe to start with. It is pretty good with just the basic recipe alos.
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The dish size was to large , so the second time I made it in a dish half the size. I also par boiled a potato in exchange of the bread. I cooked the bacon halfway to crispy before adding it. I also added an extra green onion. This is a great recipe to play with , make it your own. I’m going to try sausage next time.
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I’d probably cook the bacon before adding it to bake, and maybe make a potato topping
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Great recipe. Used ham left over from thanksgiving. Leftover slice reheated nicely in microwave the next day.
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Excellent quick recipe with easily found ingredients. It is flavorful; the cheese is not overpowering in flavor which pleases my cheese-hating husband.
I normally exactly follow recipes the fist time I make them but i had no bell peppers, & it still tasted quite good.
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Yes I would make it again, I added more peppers.
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Super easy and my family loved it.. we had no leftover. I made it exactly like the recipe except my bacon were cooked first.
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Super easy and delicious! Read the reviews so made some suggested changes and loved it!
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4 stars only because I couldn’t fathom putting raw bacon in this and the pan size seemed unrealistic for what was going in it. I doubled the recipe. Cut then cooked bacon in my cast iron skillet. Scooped out cooked bacon drained extra grease. I mixed it all and put it back into the cast iron skillet. Cooked about 30 minutes at 350. Didn’t put peppers in, thought I had one but did not. Also used leftover Italian bread only because I didn’t want it to go to waste. Got 8 pie slices. With 5 of us eating only 1slice left. It was very good and I think next time I may try a “pizza” style with pepperoni, onions and peppers and maybe fresh mushrooms. Its a very good base to add your own style and flavors and make your own. Will make again.
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This was EASY and GOOD! I used ham, tomato, cayenne, and parsley instead of bacon, pepper, and garlic.
Look forward to trying this again with bacon…very good!! -
It was good in my opinion on it is you can change it however you want to make it fit your palate I personally I think that you should cook the bacon and add real potatoes to it and then it will taste amazing.
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The taste of the final product was fine, but I had to change a few things so it only gets 3 stats. . The recipe doesn’t mention that you should, but I precooked the bacon so it would be crispy and give the casserole some texture. I also had to switch to a 6″x9″ pan with this amount of ingredients, it wouldn’t even spread across a 9″x13″ pan. In the 6″x9″ dish though, it was perfect, over 1″ thick and a nice look.
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Use cooked bacon!!…now raw bacon.
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Increased eggs to 7, added 1/2 cup cooked loose spicey sausage, cooked the bacon about 3/4 doneness in the oven. Bumped up garlic to a very large clove. Changed out green onion for 1/2 cup sauteed white onion. Added 1/4 tsp dry mustard. Used artisan sour dough bread which I staled in a 250 degree over for 20 minutes. Used a 9 1/2 ” deep dish pie plate, cobered with foil for 35 minutes, removed the foil and cooked for an additional 10 minutes. This was our Christmas Day brunch along with fried potatoes and mimosas. Many thanks for this great recipe and ideas from other reviewers.
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Easy to make! – I used left over ham and added green and red peppers. Topped with sour cream and salsa. YUMO!
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I’m low carb so I left out the bread and used heavy cream instead of milk. Very good. I love just cutting S square and popping it in microwave in the morning. Lasted 5 days. 5th as good as first.
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We loved it. I added breakfast sausage. I will also probably pre-cook the bacon next time. We are thinking of adding salsa to it next time we make it.
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My family loved this recipe with a few minor adjustments. The volume of ingredients doesn’t really fill a 9×13 baking dish, so I used a much smaller 8×8 glass dish to bake it in. I cooked the bacon before mixing it into the casserole, since I really don’t like chewy bacon, and I sauteed the onions beforehand since we have some folks who are sensitive to raw onions. This made just enough to feed four adults, recommend doubling the recipe to feed more folks.
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Nothing spectacular about this recipe–just easy to throw together and modify to cut in half for a small portion or throw in ingredients you have on hand so will hold on to it because of those reasons.
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I made this recipe for a Sunday brunch. Very easy to prepare and for the most part tasty. I do not like soft limp bacon. Next time I make this I will pre cook bacon. This will reduce the amount of grease as well.
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sounded a little crazy at first with the bread. But thought I would give it a try. So glad I did. Very light, moist and tasty. Added baby spinach to it.
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My family can not get enough of this dish..
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Very easy to make and much like an omelette, you can add any of your personal favorites! I added mushrooms, which my family really likes.
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This is probably the basis for a good recipe, but made as stated here, it is too flat and not enough to properly fill a 9×13 pan. I’d suggest using a smaller pan or doubling the recipe. Maybe a couple more eggs and a little less bread.
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Our large family enjoyed this breakfast at our cabin on a cold New Years weekend. I used 9 eggs and 1/2 cup of milk because I substituted dry stuffing mix for the bread. Also used Spam instead of bacon. (When you’re at the cabin, you use ingredients on hand!)
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Yummy! I made some changes though. I added diced potatoes. Par-boiled them for about 10 minutes before adding to the mixture. I didn’t have green pinion so I used red and green bell peppers, adding a couple diced mushroom, and since I didnt have bacon, but leftover ham from the holidays- I added diced ham. Turned out great, but it needed to cook a little longer than 30minutes. I cooked for 45 mins on 350. Poke the mixture to make sure all the egg is cooked on the inside.
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Very good recipe that lends itself to adding and subtracting, depending on what you have taste for and what?s in the fridge.
I added mushrooms to mine and next time I will throw in some jalapenos.
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I made this with some alterations suggested from previous reviews and it was great! I put shredded frozen hash bowns on the bottom and used 10 medium sized eggs. I also added some extra milk and cheese. I cut up the bacon and fried it a bit and saut?ed the onions and peppers. I didn’t want flabby greasy bacon and I wanted to take some of the crunch out of the veggies. I cooked it for 45 minutes in a 9×13 pan (covered) and broiled it a few minutes so the middle was set. A bit of extra work, but it was worth it in the end.
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This was awesome, I made it for Mothersday.
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I used turkey bacon and whole wheat bread. Very easy to throw together. Will definitely make again.
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Clarification: Cook bacon fully first, then break up into pieces and put in the casserole. Recommend using thick bacon and doubling up bacon for the recipe. Otherwise the bacon pieces are too small and there are too few to taste.
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This was delicious! I used Tomato, Basil, Mozzarella Chicken sausage instead of bacon — easier than frying bacon today. Used whole wheat bread, and skipped the red peppers because not everyone in my family likes them.
Doubled the recipe so I would have leftovers so I cooked it for about 45 min. until the middle was cooked. Really easy and very good!! -
Followed the recipe exactly. One thing I would change is cook the bacon first before baking. Not sure if I missed that in the recipe, but the bacon was soggy. Otherwise, it was good and I would make it again.
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I didn’t have bacon so I use sausage instead I added mushrooms and some hash brown potatoes that I had made I sauteed mushrooms onion and pepper and butter and olive oil until they were tender before I mixed casserole together
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Great recipe. Hash browns added as a base would be great, but great as is too
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I do not like the reviews that note so many changes to the original, so only noting this to show the versatility to the basic. I was in a rush for a weekend breakfast, so only used what I had in the refrig. Leftover sausage balls in place of the bland bread, baby ham chunks in place of bacon. My husband and I dislike bell peppers and onions, so used squash and fresh spinach. Added ground red pepper for the spice along with garlic, salt and black pepper. YUM and fast. Leftover great as well.
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What I liked most about this recipe was how easy it was to substitute other ingredients. I used frozen spinach and combined sharp cheddar with jalape?o jack cheese instead of peppers and onions. Family loved it.
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This is an easy base recipe. I used it with my own changes. I followed others advise and used 7 eggs and poured it into a 9″ pie pan. Plus I added shredded Parmesan cheese on the top and baked it 35 minutes. Turned out great. I will definitely make it again.
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4 stars with the changes I made to it and will be 5 stars next time. 1st I’m wondering if the recipe called for raw or cooked bacon? I used precooked. Instead of bread I used leftover homestyle potatoes, cream instead of milk, basically adjusted everything to how I thought it should be in my own way. I do that with every recipe. I too used a smaller baking dish but was prepared for the longer baking time after reading the reviews. I also used sharp cheddar, green bell pepper and sweet red onion which were all sauteed until translucent.
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I added onions, ham and broccoli to mine.
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made basically as written. Used whole wheat bread, grated sharp cheddar, and turkey bacon, plus added a dash of smoky paprika. Baked in a pie plate which was the perfect size. The whole thing was gobbled up. Very good.
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Everyone loved this dish. I added more milk to the recipe, about 1/8 cup. omitted the red pepper, because I didn’t have any. I also used ham instead of bacon. I used garlic powder instead of fresh garlic.
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Had all the right ingredients and it came
out perfect! Love this recipe!!
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