‘Sunrise Surprise’ is what my kids shout when they see this baking on a Sunday morning.

This Bacon and Egg Breakfast Casserole (often called a “Savory Bread Pudding” or “Strata”) is a fantastic way to feed a crowd without spending all morning over the stove. Using day-old bread is the secret here, as it soaks up the egg custard much better than fresh bread, leading to a light and fluffy texture rather than a soggy one.

Bacon and Egg Breakfast Casserole

Ingredients

How To Make Bacon and Egg Breakfast Casserole:

Step 1: Prep the Oven and Bacon: Preheat your oven to 350°F. In a large skillet, cook the 8 slices of bacon over medium heat until crispy. Remove them to a paper towel-lined plate to drain, then crumble into bite-sized pieces.

Step 2: Whisk the Custard: In a large mixing bowl, whisk together the 6 large eggs, 2 cups of milk, 1 teaspoon of salt, and 1/2 teaspoon of black pepper until the eggs are fully incorporated.

Step 3: Combine: Add the 4 cups of cubed day-old bread to the egg mixture. Stir gently so every piece of bread is coated. Fold in the crumbled bacon, 1 cup of shredded cheddar cheese, and 1/4 cup of chopped green onions.

Step 4: Bake: Pour the mixture into a greased 9×13-inch baking dish. Bake for 40/45 minutes. The casserole is ready when the center is set (it shouldn’t jiggle like liquid) and the top has a beautiful golden-brown crust.

Step 5: Rest and Serve: Allow the dish to sit for about 5 minutes before slicing. This helps the layers set so you get clean, beautiful squares when serving.