Smart Choice Bacon Breakfast Casserole Recipes

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BREAKFAST CASSEROLE WITH BACON



Breakfast Casserole with Bacon image

Easy breakfast casserole dish with bacon to serve a crowd. May be covered and refrigerated overnight and baked in the morning.

Provided by Arnold

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 1h15m

Yield 10

Number Of Ingredients 13

nonstick cooking spray
1 pound bacon
1 (16 ounce) package shredded Cheddar cheese
1 tablespoon all-purpose flour
12 large eggs
1 cup milk
¾ teaspoon kosher salt
¾ teaspoon ground black pepper
¾ teaspoon seasoned salt
¼ teaspoon dry mustard
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon paprika

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble.
  • Place Cheddar cheese into the bottom of the prepared dish and sprinkle with flour. Toss together with your fingers to distribute evenly. Sprinkle bacon evenly over the cheese.
  • Beat eggs, milk, salt, pepper, seasoned salt, dry mustard, onion powder, garlic powder, and paprika in a bowl. Pour over the bacon and cheese.
  • Bake, uncovered, in the preheated oven until the center is set and the top has browned, about 45 minutes. Let stand for 5 minutes before cutting and serving.

Nutrition Facts : Calories 364 calories, Carbohydrate 3.3 g, Cholesterol 288.6 mg, Fat 27.6 g, Fiber 0.1 g, Protein 25.2 g, SaturatedFat 13.7 g, Sodium 929.4 mg, Sugar 1.9 g

EASY OVERNIGHT BREAKFAST CASSEROLE WITH BACON EGG & CHEESE



Easy Overnight Breakfast Casserole With Bacon Egg & Cheese image

Looking for an easy make ahead breakfast idea? This overnight breakfast casserole with bacon uses just six ingredients and is super versatile. A delicious way to use up leftover odds and ends in your fridge!

Provided by Tara Kuczykowski

Categories     Breakfast

Time 1h10m

Number Of Ingredients 6

1-lb. bacon (or ham or sausage)
8 slices whole wheat bread
6 eggs
1 1/2 cups milk
1 cup shredded cheddar cheese (or your fave cheese)
1/2 teaspoon dry mustard

Steps:

  • Cut strips of bacon into 1/2-inch pieces and cook over medium heat until crisp. Blot with paper towels and discard accumulate bacon fat. Remove crusts from bread, and reserve for another use. Cut bread slices into cubes, and set aside. In a large bowl, whisk eggs, milk, cheese, and dry mustard together. Fold in bacon and cubed bread, and spoon mixture into a buttered 8x8-inch square baking dish. Cover tightly, and refrigerate overnight.* Remove from refrigerator and let stand at room temperature for 15 minutes. Bake, uncovered, at 325 degrees for 45 minutes or until a knife inserted midway between center and outer edge comes out clean.

Nutrition Facts : Calories 641 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 284 milligrams cholesterol, Fat 40 grams fat, Fiber 3 grams fiber, Protein 44 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 1693 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 23 grams unsaturated fat

BACON, EGG AND CHEESE BREAKFAST CASSEROLE



Bacon, Egg and Cheese Breakfast Casserole image

Falling somewhere between a frittata and a tortilla española, this breakfast casserole has everything you love about a classic bacon, egg and cheese sandwich: smoky bacon, perfectly set eggs, sharp Cheddar and, if you want (and you definitely do), tangy hot sauce. Thinly sliced potatoes are added for structure and heft, and cooking them will be the most time-consuming part of this whole dish. The great news is that it's as delicious (if not more so) the next day, rewarmed or not. If you like, you can bake the casserole the night before and refrigerate, covered, when cool. To reheat, cover with foil and place in a 325-degree oven until warmed through, 25 to 30 minutes.

Provided by Alison Roman

Categories     casseroles, main course

Time 55m

Yield 6 servings

Number Of Ingredients 8

1/2 pound thick-cut bacon, cut into 1-inch pieces
1/4 cup olive oil
1 1/2 pounds russet or Yukon Gold potatoes, unpeeled, sliced 1/4-inch thick or cut into 1/2-inch pieces
1 large yellow onion, thinly sliced into rings
Kosher salt and freshly ground pepper
10 large eggs
6 ounces shredded sharp Cheddar or Monterey Jack
Hot sauce (optional)

Steps:

  • Heat oven to 350 degrees. Cook bacon in a 12-inch skillet over medium-high heat until crisp and the fat has rendered out, 8 to 10 minutes. Using a slotted spoon, remove from skillet, leaving fat behind.
  • Add olive oil, potatoes and onion slices to the skillet. Season with salt and pepper and cook, stirring occasionally until the potatoes are tender and start to brown, and the onions are golden brown, 20 to 25 minutes. Return bacon to skillet and stir to combine so that everything is distributed evenly.
  • In a large bowl, whisk eggs together and season with salt and pepper. Add cheese and whisk to blend. Transfer potato mixture to a 1 1/2- to 2-quart baking dish (any shape will work) and pour egg mixture over. Place in oven and bake until eggs are puffed around the edges and just set in the center, 15 to 20 minutes.
  • Remove from heat and let cool slightly before eating. Serve with hot sauce if you like.

Nutrition Facts : @context http, Calories 572, UnsaturatedFat 24 grams, Carbohydrate 24 grams, Fat 42 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 14 grams, Sodium 692 milligrams, Sugar 3 grams, TransFat 0 grams

OVERNIGHT BACON BRUNCH CASSEROLE



Overnight Bacon Brunch Casserole image

A hearty overnight bacon breakfast casserole that is sure to please everyone for breakfast or brunch. This make-ahead breakfast casserole recipe can be prepped all the night before, and contains the classic breakfast favorites--eggs, bacon, cheese, and brioche.

Provided by Bloughmag70

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 9h20m

Yield 10

Number Of Ingredients 10

12 slices brioche, cut into 1-inch cubes
½ pound bacon, cut into 1/2-inch pieces, or more to taste
½ medium onion, finely chopped
1 green bell pepper, diced
8 medium eggs, or more to taste
1 ¼ cups milk
1 cup grated Cheddar cheese
1 teaspoon mustard powder
½ teaspoon ground black pepper
½ teaspoon salt

Steps:

  • Grease a 9x13-inch pan. Layer brioche cubes evenly in the prepared pan.
  • Cook the bacon in a skillet over medium heat, stirring occasionally, until it is cooked through, about 10 minutes. Remove from heat, including any rendered bacon fat, and allow to cool slightly, about 5 minutes.
  • Heat a small amount of bacon fat in the same skillet over medium-high heat. Saute onion and bell pepper until soft, 5 to 7 minutes.
  • Meanwhile, beat eggs in a large bowl. Mix milk, Cheddar cheese, mustard powder, pepper, and salt into the beaten eggs. Mix in bacon and onion-bell pepper mixture when done. Carefully pour the egg mixture over the brioche bread cubes and give it a gentle stir so everything is evenly distributed. Gently press the cubes into the egg mixture as needed, so all the bread cubes are sitting in the liquid. Cover and refrigerate for 8 hours, to overnight.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven on the middle rack until set, the top is browned, and a toothpick inserted into the center of the casserole comes out clean, 45 to 55 minutes. Remove from the oven and allow to cool slightly before serving, 5 to 10 minutes.

Nutrition Facts : Calories 330.6 calories, Carbohydrate 25.4 g, Cholesterol 215.9 mg, Fat 18 g, Fiber 1 g, Protein 16.5 g, SaturatedFat 6.4 g, Sodium 621.9 mg, Sugar 6.3 g

BACON BREAKFAST CASSEROLE



Bacon Breakfast Casserole image

This easy breakfast dish allows me to make a comforting family favorite that doesn't take a lot of prep. It's also great for big brunch gatherings. -Paula Lawson, Springfield, Ohio

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 4h30m

Yield 12 servings

Number Of Ingredients 8

1 pound bacon strips, chopped
1 package (28 ounces) frozen O'Brien potatoes, thawed
3 cups shredded Mexican cheese blend
12 large eggs
1 cup 2% milk
1/2 teaspoon salt
1/2 teaspoon pepper
Minced fresh parsley, optional

Steps:

  • In a large skillet, cook bacon in batches over medium heat until crisp. Remove to paper towels to drain., In a greased 4- or 5-qt. slow cooker, layer a third of each of the following: potatoes, reserved bacon and cheese. Repeat layers twice. In a large bowl, whisk eggs, milk, salt and pepper; pour over top. Cook, covered, on low until eggs are set, 4-5 hours. Turn off slow cooker. Remove crock insert to a wire rack; let stand, uncovered, 30 minutes before serving. If desired, sprinkle with parsley.

Nutrition Facts : Calories 306 calories, Fat 19g fat (8g saturated fat), Cholesterol 226mg cholesterol, Sodium 606mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 18g protein.

BREAKFAST CASSEROLE WITH BACON



Breakfast Casserole with Bacon image

This Breakfast Casserole with Bacon is a classic baked egg casserole loaded with savory rich flavors. It is rich and creamy and is topped with perfectly crisp bacon and cheddar cheese for the perfect easy breakfast! It comes together with just a few simple ingredients and can be reheated for breakfast on the go throughout the week.

Provided by Kimber

Categories     Breakfast

Time 55m

Number Of Ingredients 7

12 extra large eggs
1 cup heavy cream
1/2 lb bacon (cooked crispy and crumbled)
4 oz cream cheese (cubed)
1 cup sharp cheddar cheese (shredded)
1/4 tsp salt
1/4 tsp ground black pepper

Steps:

  • Preheat the oven to 350˚F.
  • In a large bowl, mix the eggs, heavy cream, 1/2 cup cheddar, salt and pepper together. Then pour the mixture in a greased 9x13" casserole dish.
  • Drop the cubes of cream cheese evenly throughout the egg mixture.
  • Bake for 35 minutes, then sprinkle the remaining cheddar cheese and bacon over the top of the casserole and then return to finish baking 10-20 minutes or until the center is just set and springs back when touched.

Nutrition Facts : ServingSize 1 slice casserole, Calories 294 kcal, Carbohydrate 2 g, Protein 16 g, Fat 25 g, SaturatedFat 13 g, Cholesterol 253 mg, Sodium 586 mg, Sugar 1 g, UnsaturatedFat 6 g

HOLIDAY BREAKFAST CASSEROLE WITH BISCUITS AND BACON



Holiday Breakfast Casserole with Biscuits and Bacon image

This breakfast casserole with biscuits and bacon is a great way to stay ahead of the holiday rush and madness. Throw it together and toss it in the oven for 30 minutes.

Provided by Allrecipes

Time 1h5m

Yield 12

Number Of Ingredients 9

1 tablespoon olive oil, or as needed
4 large potatoes, peeled and cubed
salt and ground black pepper to taste
1 ½ pounds bacon
1 (16.3 ounce) can refrigerated biscuit dough
nonstick cooking spray
5 cups shredded Cheddar cheese, divided
11 large eggs
¼ cup milk

Steps:

  • Heat oil in a large nonstick skillet over medium-high heat. Add potatoes, season with salt and pepper, and saute until golden brown, about 10 minutes. Remove from the skillet.
  • Add bacon to the same skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with nonstick spray.
  • Cut each biscuit into 4 pieces and spread evenly across the bottom of the prepared baking pan. Layer evenly with potatoes, then bacon, then 2 cups Cheddar cheese. Whip eggs and milk together in a bowl and pour evenly over the Cheddar cheese.
  • Bake in the preheated oven for 20 minutes. Sprinkle with remaining 3 cups Cheddar and return to the oven until a toothpick inserted into the center comes out clean, about 10 minutes.

Nutrition Facts : Calories 585.9 calories, Carbohydrate 39.4 g, Cholesterol 241.3 mg, Fat 34.5 g, Fiber 3 g, Protein 29.6 g, SaturatedFat 15.5 g, Sodium 1177.2 mg, Sugar 4.6 g

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