Breakfast & Brunch

Bacon and Egg Casserole

Bacon and Egg Casserole

10 eggs
1/2 pound bacon, cooked and crumbled
2 cups milk
10 slices sandwich bread, cubed
2-3 cups shredded cheddar cheese
Salt and pepper
2 cups Corn Flakes, crushed

Place bread cubes in a 9″ x 13″ baking dish that has been sprayed with cooking spray. Top bread with crumbled bacon. In a large mixing bowl, whisk eggs together with milk and add salt and pepper. Pour egg mixture over the bacon and bread layers. Sprinkle cheddar cheese on top. This dish can be prepared the night before or baked right away. If you are making it ahead of time, loosely cover the dish with foil and refrigerate. When you are ready to bake, remove foil and top casserole with about 2 cups of crushed corn flakes for a delicious crunchy topping. Place uncovered dish in a preheated 350 degree oven and bake for 1 hour. Remove from oven and allow casserole to cool and set for about 10 minutes before serving.

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Show Comments (2)

  1. Reply


    May 4th, 2011 at 9:54 AM

    We have a family favorite recipe that is similar to this, however, we use ham instead of bacon and add Monteray Jack and Cheddar cheese.
    We tried your homemade mac’n cheese recipe this weekend and loved it. From that recipe we decided to use the Panco bread crumbs instead of the corn flakes the next time we make our ham and cheese breakfast casserole.

    Thanks for all of the great recipes!

    • Reply

      Amy Hanten

      May 8th, 2011 at 2:35 PM

      Thanks Shelly! I love panko breadcrumbs too!

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