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Bacon Breakfast Casserole Fall Recipe

Emily Carter
This breakfast casserole combines crispy bacon, eggs, and cheese in one deliciously comforting fall-inspired dish.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 servings
Calories 330 kcal

Ingredients
  

  • 8 slices of bacon
  • 10 large eggs
  • 1 cup shredded cheddar cheese
  • 1 cup milk dairy or plant-based
  • 1/2 cup diced onion
  • 1 cup diced bell peppers
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 2 tablespoons butter or oil
  • 4 cups cubed bread stale or toasted

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • Cook bacon in a frying pan until crispy, then crumble it into pieces.
  • In a mixing bowl, whisk together eggs, milk, garlic powder, onion powder, thyme, salt, and pepper.
  • Stir in cooked bacon, diced onions, bell peppers, and 1 1/2 cups of shredded cheese.
  • Add cubed bread and mix well.
  • Pour mixture into a greased 9x13-inch baking dish.
  • Top with remaining cheese.
  • Bake for 35-40 minutes until set and golden on top.
  • Let cool for 5 minutes before serving.

Notes

Nutritional Information (Per Serving)

  • Calories: 330
  • Total Fat: 22g
  • Saturated Fat: 9g
  • Carbohydrates: 15g
  • Fiber: 2g
  • Protein: 18g
Vitamins and Minerals (Per Serving)
  • Vitamin A: 18%
  • Vitamin C: 8%
  • Calcium: 20%
  • Iron: 10%
  • Vitamin K: 5%

Additional Notes/Tips

  1. Add extra vegetables, like spinach or mushrooms, to sneak in some greens.
  2. Use a crusty bread for added texture.
  3. Feel free to swap in turkey bacon or sausage if preferred.
  4. Prepare it ahead of time and refrigerate overnight for an easy breakfast the next morning.
  5. Leftovers can be stored in the fridge for up to 3 days and reheated well. Enjoy the indulgence!