Egg Bake

Make this Egg Bake recipe for overnight guests or for your family! This breakfast casserole has bacon, eggs, and cheese all in one dish.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 344kcal

Author Tonia Larson

Equipment

Ingredients

4 slices white bread
12 eggs
2 cups whole milk
½ teaspoon salt
½ teaspoon coarse ground black pepper
1 lb bacon cooked and crumbled
2 cups shredded cheddar cheese

Instructions

Preheat the oven to 375˚F.
Cut the crust off of the bread and then cut or tear it into small pieces. Spread in a greased 9x13 casserole dish for thinner pieces or an 11x7 for thicker pieces.
Beat the eggs, milk, salt, and pepper. Pour over the bread pieces.
Top with the cooked bacon crumbles and the shredded cheese.
Bake at 375˚F for 45-50 minutes, until cooked through.

Video

Notes

Storage

Store the egg bake in an airtight container in the fridge for up to 3-4 days.
Egg casserole can be stored in the freezer in a freezer-safe container for up to 3 months.

Nutrition