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Bacon and Egg Breakfast Casserole
Created by: Howcan Team
Ingredients
- 12 slices of bacon, cooked and crumbled
- 6 large eggs
- 2 cups of milk
- 1 teaspoon of Dijon mustard
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon of onion powder
- 4 cups of cubed bread
- 1 cup of shredded cheddar cheese
- 1/4 cup of chopped green onions
Instructions
- Preheat the oven to 350 degrees F. Grease a 9x13 inch baking dish.
- In a large bowl, whisk together 6 large eggs, 2 cups of milk, 1 teaspoon of Dijon mustard, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1/4 teaspoon of garlic powder, and 1/4 teaspoon of onion powder.
- Stir in 4 cups of cubed bread, 1 cup of shredded cheddar cheese, 1/4 cup of chopped green onions, and half of the cooked and crumbled bacon.
- Pour the mixture into the prepared baking dish and top with the remaining cooked and crumbled bacon.
- Bake for 45 minutes, or until the casserole is set and the top is golden brown.
- Allow to cool for 5 minutes before serving. Enjoy!
The history of bacon and egg breakfast casserole dates back to the 1950s when it became a popular dish in American households. This hearty and flavorful casserole is a staple of weekend brunches and holiday breakfasts. Chefs and home cooks across the country have put their own spin on this classic dish, adding ingredients like cheese, vegetables, and herbs to create unique variations. In the South, this dish is often served with a side of biscuits and gravy, while in the Midwest, it's paired with fresh fruit and pastries. Today, the best versions of this dish can be found in cozy diners and family-owned restaurants, where it's made with love and attention to detail. The key to a perfect bacon and egg breakfast casserole lies in using high-quality bacon, fresh eggs, and the perfect blend of seasonings. Whether baked in the oven or prepared in a slow cooker, this dish is a comforting and satisfying way to start the day.
65 min
8
350 calories
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