Bacon And Egg Casserole

A classic breakfast food but bigger and cheesier for easy crowd-pleasing deliciousness!

Having breakfast for dinner is one of my favorite parts of adulting. It’s so easy to scramble an egg and toast some bread after work. But sometimes I want a little something more—without spending a lot of time at the stove. Enter this bacon and egg casserole recipe. It combines the basic components of a classic breakfast in a one-pan meal that takes less than an hour from fridge to table. That’s a weeknight win!

I love how the rich, salty flavor of the bacon melts right into the cheesy egg mixture of this casserole. It’s basically an omelet in a baking dish, which means you can customize it exactly as you would an omelet. I typically add whatever leftover cooked veggies are hanging out in my fridge—including cauliflower and roasted red potatoes—though sometimes I’ll sauté some wilting fresh spinach and mix it in. I’ve made this casserole for a Sunday brunch with friends, a Wednesday night dinner with my partner, and a family potluck. Everyone raves about its gooey, savory goodness!

No matter when you serve it, you’ll love how simple, tasty, and easy this dish is. Try the recipe as written the first time, then go crazy making it your own with your preferred additions.

Is This Bacon And Egg Casserole Healthy?

This bacon and egg casserole is high in protein and contains beneficial nutrients from eggs and cheese, such as calcium, vitamin A, and choline. However, the saturated fat and sodium content are relatively high, so it’s best to enjoy this dish in moderation and pair it with lots of veggies.

The recipe is naturally gluten-free, but it’s important to check that the bacon and cheese are certified gluten-free to avoid any cross-contamination. To make your casserole healthier, consider opting for turkey bacon or center-cut bacon to reduce saturated fat and sodium. Baking the bacon in an oven or cooking it in an air fryer would also help by allowing excess fat to drain off. You could also sub in a lower-fat cheese.

Customizing Your Casserole

This recipe is nice and simple—making it a clean canvas on which to create your own signature flavor profile. I like to add sautéed veggies for extra color and nutrition, like red bell peppers, onions, and sometimes spinach. You could also toss in leftover roasted potatoes for a heartier dish. And because salt and pepper are the only seasonings in the recipe, you’re free to experiment with any and all of your favorites! I like a little garlic and paprika for a deeper savoriness. You could try a little dill for a bright, mild tang or cumin for a warm, earthy undertone. If you like some heat with your eggs, sprinkle in a little cayenne pepper or some red pepper flakes. And, of course, different cheeses can change up the dish’s character. I like to add pepper jack on top of cheddar for a bit of mild spice. Gruyère or Swiss would add a pleasant sharpness, and mozzarella would really amp up the gooey meltiness of the casserole.

Serving Suggestions

Serve this bacon and egg casserole as part of a full brunch spread that includes other crowd-pleasers, like Easy Sweet Potato Hash Browns, Turkey Sausage, Norwegian Pancakes, and this amazing Crème Brûlée French Toast. For a simpler meal, pair your casserole with a veggie-rich side, like Garlic Sautéed Spinach or this colorful mix of Sautéed Vegetables, and a refreshing Blueberry Banana Smoothie.

Recipe