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

This Bacon and Egg Breakfast Casserole is a delicious and easy one-pan meal, perfect for feeding a crowd at brunch or on a holiday morning. It combines crispy bacon, savory cheese, and soft bread cubes in a rich egg custard, creating a hearty and satisfying dish that’s a true crowd-pleaser.

Bacon and Egg Breakfast Casserole

Ingredients:

Instructions:

1. Prep the Bacon: Preheat your oven to 350°F (175°C). In a large skillet over medium heat, cook the 8 slices of bacon until they are crispy. Remove the bacon and drain it on paper towels, then crumble it into small pieces.
2. Make the Egg Mixture: In a large bowl, whisk together the 6 large eggs, 2 cups of milk, 1 teaspoon of salt, and ½ teaspoon of black pepper. Add the 4 cups of cubed day-old bread to the egg mixture, stirring gently to ensure the bread is evenly coated and begins to soak up the liquid.
3. Combine & Pour: Fold the crumbled bacon, 1 cup of shredded cheddar cheese, and ¼ cup of chopped green onions into the egg and bread mixture. Pour the entire mixture into a greased 9×13-inch baking dish.
4. Bake: Bake in the preheated oven for 40-45 minutes, or until the casserole is set in the center and the top is golden brown and puffy.
5. Cool & Serve: Let the casserole cool for a few minutes before slicing and serving.

Enjoy this savory and satisfying breakfast bake!