Easy Bacon Egg Bake Recipes

EASY CHEESY BACON EGG BAKE

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and lay out the bacon in strips width-wise. Bake for 14 minutes, or until just crispy. Remove from pan and let drain on paper towels. Reserve 2 Tbsp of the bacon grease in a small frying pan over medium heat, add the green onions, and cook for 3-5 minutes, or until they begin to brown and become fragrant.
• In a greased 9-inch, deep dish pie plate, add the potatoes evenly across the bottom of the plate. Add the cheeses on top of the potatoes. Sprinkle the cooked green onions over the cheese.
• Crumble the bacon into small chunks, then spread it evenly over the top of the potato, cheese, and onion mixture.
• In a medium-sized bowl, whisk together the eggs, milk, salt, and pepper, then carefully pour over the contents of the plate, and gently shake the plate to fully distribute the egg mixture. Cover, then place in the fridge overnight, or for 8 hours.
• Preheat oven to 350 degrees. Remove cover from pie plate and place in the oven, bake for 60 minutes, or until the cheese is just starting to brown and the center has set. Remove from oven and allow to sit for a few minutes before slicing.

BACON AND EGGS CASSEROLE

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towel to drain. , In a large bowl, beat eggs. Add milk, cheese, sour cream, onions, salt and pepper. , Pour into a greased 13x9-in. baking dish. Crumble bacon and sprinkle on top. Bake, uncovered, at 325° until knife inserted in center comes out clean, 40-45 minutes. Let stand for 5 minutes.

CHEDDAR, BACON, AND EGG CASSEROLE

Steps:

• Mix croutons, Cheddar cheese, and bacon together in a bowl; transfer to an 11x7-inch baking dish.
• Beat eggs, mustard, onion powder, and black pepper together in a bowl; pour over croutons mixture. Cover dish with plastic wrap and refrigerate, 8 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from dish.
• Bake in the preheated oven until a knife inserted near the center comes out clean, about 45 minutes. Let casserole stand for 5 minutes before serving.

BACON & EGG CASSEROLE

Steps:

• Grease a 9x13 glass baking dish and set aside.
• Fry the bacon, drain on paper toweling, cut into 1 inch pieces.
• Cube the bread into 3/4 inch pieces and set aside.
• In a large bowl, beat the eggs.
• Add the milk, mustard powder, salt, and blend well.
• Stir in the bacon, cheese, and bread cubes.
• Stir well to combine.
• Pour the mixture into the baking dish, cover with plastic wrap, and refrigerate overnight.
• Preheat oven to 350°F and bake for one hour.

SUPER EASY EGG CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Stir Cheddar cheese, eggs, bacon, bread, red bell pepper, green onion, milk, garlic, salt, and black pepper together in a bowl until well-combined; pour into prepared baking dish.
• Bake in the preheated oven until eggs are set, 20 to 25 minutes.

BACON AND HASH BROWN EGG BAKE

Steps:

• In 12-inch skillet, cook bacon until crisp. Using slotted spoon. Remove from pan to small bowl. Cover and refrigerate. Drain drippings, reserving 1 tablespoon in pan. Add onion, bell pepper and mushrooms; cook 4 minutes over medium heat, stirring occasionally. Stir in mustard, salt and pepper. In large bowl, beat milk and eggs with wire whisk.
• Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread half of hash browns in baking dish. Spread onion mixture evenly on top. Sprinkle with 1 cup of the cheese. Spread remaining hash browns over top. Pour egg mixture on top. Cover; refrigerate 8 hours or overnight.
• Heat oven to 325°F. Uncover; bake 50 to 60 minutes or until thermometer inserted in center reads 160°F. Sprinkle with remaining 1 cup cheese and the bacon. Bake 3 to 5 minutes longer or until knife inserted in center comes out clean, top is puffed and cheese is melted. Let stand 5 minutes.

EGG BAKE WITH SAUSAGE, BACON, AND VEGGIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Meanwhile, heat oil in another skillet over medium heat. Add spinach and saute until just wilted, about 2 minutes. Remove from heat.
• Transfer spinach to the prepared baking pan; sprinkle in bell pepper, tomato, and onion. Add 1/2 of the Cheddar cheese. Sprinkle in sausage and bacon bits. Sprinkle with remaining cheese.
• Mix eggs, oregano, basil, salt, pepper, and garlic powder together in a blender until combined. Pour mixture into the baking pan over the vegetables and meats.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

IMPOSSIBLY EASY BACON, EGG AND TOT BAKE (WITH MAKE-AHEAD DIRECTIONS)

Steps:

• Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• In large bowl, stir Bisquick mix, milk, pepper and eggs until blended; pour into baking dish, and top with half of the bacon.
• Place frozen potato nuggets in single layer on ungreased large cookie sheet with sides. Place both the baking dish and cookie sheet in oven. Bake 20 minutes.
• Place potato nuggets evenly on top of Bisquick bake; top with cheese and remaining bacon. Bake 10 to 15 minutes longer or until knife inserted in center comes out clean. Cool 5 minutes. Top with green onion. Serve with ketchup.
• Make-Ahead Directions: Make Bisquick bake as directed through step 2. Cover and refrigerate up to 12 hours. Uncover, and continue as directed in step 3.