Best 10 Cheddar Bacon And Egg Casserole Recipes

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Cheddar bacon and egg casserole is a classic breakfast casserole that is perfect for a crowd or a weekend brunch. It is hearty, flavorful, and easy to make. It is the ultimate comfort food that can be enjoyed any time of the day. This article will guide you through the process of making the perfect cheddar bacon and egg casserole. We will cover all the ingredients, step-by-step instructions, and tips to ensure your casserole turns out perfectly. So, get ready to create a delicious and satisfying dish that everyone will love.

Check out the recipes below so you can choose the best recipe for yourself!

BACON AND EGGS CASSEROLE



Bacon and Eggs Casserole image

Because it's fast to fix and such a great hit with family and friends, this egg casserole with bacon is a favorite of mine to make for brunches. Served with a fruit salad, hot muffins and croissants, it's excellent for an after-church meal. -Deanna Durward-Orr, Windsor, Ontario

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 10 servings.

Number Of Ingredients 8

4 bacon strips
18 large eggs
1 cup whole milk
1 cup shredded cheddar cheese
1 cup sour cream
1/4 cup sliced green onions
1 to 1-1/2 teaspoons salt
1/2 teaspoon pepper

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Remove to paper towel to drain. , In a large bowl, beat eggs. Add milk, cheese, sour cream, onions, salt and pepper. , Pour into a greased 13x9-in. baking dish. Crumble bacon and sprinkle on top. Bake, uncovered, at 325° until knife inserted in center comes out clean, 40-45 minutes. Let stand for 5 minutes.

Nutrition Facts : Calories 289 calories, Fat 22g fat (10g saturated fat), Cholesterol 420mg cholesterol, Sodium 508mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 16g protein.

BACON CHEDDAR EGG CASSEROLE



Bacon Cheddar Egg Casserole image

Loaded with green onions and cheddar cheese this egg casserole with bacon is a great recipe to have on hand for holiday brunches!

Provided by Averie Sunshine

Categories     Eggs

Time 45m

Number Of Ingredients 8

1/2 cup unsalted butter, melted and divided
1 cup Krusteaz Buttermilk Pancake Mix
1 cup milk, divided
4 large eggs, divided
2 cups shredded cheddar cheese (8 ounces), divided
about 10 slices bacon, cooked, drained, and diced small, divided (see tip below)*
about 4 green onions (about 1/3 cup), trimmed and sliced into thin rounds plus more for garnishing if desired
1/2 teaspoon freshly ground black pepper, or to taste

Steps:

  • Preheat oven to 375F. Spray a 9×9-inch square baking pan or casserole dish with cooking spray and even drizzle with 1/4 cup melted butter; set aside.
  • To a medium bowl, add the pancake mix, 1/2 cup milk, 1 egg, remaining 1/4 cup melted butter, and whisk until smooth, some tiny lumps are okay. Pour over the melted butter in pan; set aside.
  • Evenly sprinkle with 1 cup of cheese.
  • Evenly sprinkle with half the bacon; reserve remainder to sprinkle on top; set aside.Get the FULL RECIPE HERE.

Nutrition Facts : Calories 357 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 164 milligrams cholesterol, Fat 28 grams fat, Fiber 0 grams fiber, Protein 16 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 559 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat

CHEDDAR, BACON, AND EGG CASSEROLE



Cheddar, Bacon, and Egg Casserole image

Combine Cheddar cheese, bacon, and eggs together in this overnight egg casserole that everyone will love for breakfast or brunch.

Provided by CRITE

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 9h5m

Yield 6

Number Of Ingredients 7

2 cups plain croutons
2 cups shredded Cheddar cheese
4 slices cooked bacon, crumbled
3 eggs, beaten
½ teaspoon prepared yellow mustard
⅛ teaspoon onion powder
1 pinch ground black pepper

Steps:

  • Mix croutons, Cheddar cheese, and bacon together in a bowl; transfer to an 11x7-inch baking dish.
  • Beat eggs, mustard, onion powder, and black pepper together in a bowl; pour over croutons mixture. Cover dish with plastic wrap and refrigerate, 8 hours to overnight.
  • Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from dish.
  • Bake in the preheated oven until a knife inserted near the center comes out clean, about 45 minutes. Let casserole stand for 5 minutes before serving.

Nutrition Facts : Calories 229.1 calories, Carbohydrate 8.2 g, Cholesterol 132.5 mg, Fat 15.7 g, Fiber 0.6 g, Protein 13.8 g, SaturatedFat 8.9 g, Sodium 343.7 mg, Sugar 0.4 g

BACON & EGG CASSEROLE



Bacon & Egg Casserole image

Another one from the Penzey's Spices catalog. A great way to use that stale bread. I like to add a diced, sauteed onion to this.

Provided by cruithniCDJ

Categories     Breakfast

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 7

1 lb bacon
6 eggs
2 cups milk
1 teaspoon mustard powder
1 teaspoon salt
1 cup cheddar cheese, grated
6 slices bread

Steps:

  • Grease a 9x13 glass baking dish and set aside.
  • Fry the bacon, drain on paper toweling, cut into 1 inch pieces.
  • Cube the bread into 3/4 inch pieces and set aside.
  • In a large bowl, beat the eggs.
  • Add the milk, mustard powder, salt, and blend well.
  • Stir in the bacon, cheese, and bread cubes.
  • Stir well to combine.
  • Pour the mixture into the baking dish, cover with plastic wrap, and refrigerate overnight.
  • Preheat oven to 350°F and bake for one hour.

CHEESY HASH BROWN EGG CASSEROLE WITH BACON



Cheesy Hash Brown Egg Casserole with Bacon image

"Isn't it about time for you to make your 'egg pie?'" my husband and sons inquire, using the nickname they've given this hearty breakfast casserole with bacon. Hash brown casseroles are nice enough for a special brunch and versatile enough for a satisfying family supper. -Patricia Throlson, Willmar, Minnesota

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 8 servings.

Number Of Ingredients 10

1/2 pound sliced bacon, chopped
1/2 cup chopped onion
1/2 cup chopped green pepper
12 large eggs, lightly beaten
1 cup 2% milk
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dill weed
1 package (16 ounces) frozen shredded hash brown potatoes, thawed
1 cup shredded cheddar cheese

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons. In the same skillet, saute onion and green pepper in drippings until tender; remove with a slotted spoon. , In a large bowl, whisk eggs, milk and seasonings. Stir in the hash browns, cheese, onion mixture and bacon., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 35-45 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 391 calories, Fat 28g fat (13g saturated fat), Cholesterol 357mg cholesterol, Sodium 887mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 0 fiber), Protein 18g protein.

BACON, EGG AND CHEESE BREAKFAST CASSEROLE



Bacon, Egg and Cheese Breakfast Casserole image

Falling somewhere between a frittata and a tortilla española, this breakfast casserole has everything you love about a classic bacon, egg and cheese sandwich: smoky bacon, perfectly set eggs, sharp Cheddar and, if you want (and you definitely do), tangy hot sauce. Thinly sliced potatoes are added for structure and heft, and cooking them will be the most time-consuming part of this whole dish. The great news is that it's as delicious (if not more so) the next day, rewarmed or not. If you like, you can bake the casserole the night before and refrigerate, covered, when cool. To reheat, cover with foil and place in a 325-degree oven until warmed through, 25 to 30 minutes.

Provided by Alison Roman

Categories     casseroles, main course

Time 55m

Yield 6 servings

Number Of Ingredients 8

1/2 pound thick-cut bacon, cut into 1-inch pieces
1/4 cup olive oil
1 1/2 pounds russet or Yukon Gold potatoes, unpeeled, sliced 1/4-inch thick or cut into 1/2-inch pieces
1 large yellow onion, thinly sliced into rings
Kosher salt and freshly ground pepper
10 large eggs
6 ounces shredded sharp Cheddar or Monterey Jack
Hot sauce (optional)

Steps:

  • Heat oven to 350 degrees. Cook bacon in a 12-inch skillet over medium-high heat until crisp and the fat has rendered out, 8 to 10 minutes. Using a slotted spoon, remove from skillet, leaving fat behind.
  • Add olive oil, potatoes and onion slices to the skillet. Season with salt and pepper and cook, stirring occasionally until the potatoes are tender and start to brown, and the onions are golden brown, 20 to 25 minutes. Return bacon to skillet and stir to combine so that everything is distributed evenly.
  • In a large bowl, whisk eggs together and season with salt and pepper. Add cheese and whisk to blend. Transfer potato mixture to a 1 1/2- to 2-quart baking dish (any shape will work) and pour egg mixture over. Place in oven and bake until eggs are puffed around the edges and just set in the center, 15 to 20 minutes.
  • Remove from heat and let cool slightly before eating. Serve with hot sauce if you like.

Nutrition Facts : @context http, Calories 572, UnsaturatedFat 24 grams, Carbohydrate 24 grams, Fat 42 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 14 grams, Sodium 692 milligrams, Sugar 3 grams, TransFat 0 grams

CHEDDAR, BACON & TOMATO EGG BAKE



Cheddar, Bacon & Tomato Egg Bake image

Ever notice that a lot of your favorite burger toppings also taste great in egg bakes? Something to discuss with the brunch crowd as you serve this up.

Provided by My Food and Family

Categories     Dairy

Time 55m

Yield 12 servings, 1/2 cup each

Number Of Ingredients 8

4 eggs
1-1/2 cups milk
1 tsp. garlic powder
6 cups French bread cubes (1/2 inch)
1 cup grape tomatoes
1/2 cup finely chopped onions
8 slices cooked OSCAR MAYER Bacon, crumbled
1-1/2 cups KRAFT Shredded Sharp Cheddar Cheese, divided

Steps:

  • Heat oven to 350ºF.
  • Whisk first 3 ingredients in large bowl until blended. Add next 4 ingredients and 3/4 cup cheese; mix well.
  • Spoon into 9-inch square baking dish sprayed with cooking spray; top with remaining cheese.
  • Bake 40 min. or until center is set and top is golden brown.

Nutrition Facts : Calories 170, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 10 g

CHEESY BACON & EGGS BRUNCH CASSEROLE



Cheesy Bacon & Eggs Brunch Casserole image

This one-dish brunch casserole is ideal for a crowd. Add a fruit salad and you can sit back and enjoy your company.

Provided by McCormick Spice

Categories     Breakfast and Brunch     Eggs

Time 1h15m

Yield 12

Number Of Ingredients 11

8 slices bacon
1 medium onion, chopped
1 (8 ounce) loaf Italian bread, cut into 1-inch cubes
2 cups shredded Cheddar cheese
1 cup shredded mozzarella cheese
1 cup cottage cheese
5 eggs
1 ½ cups milk
2 teaspoons McCormick® Ground Mustard
½ teaspoon McCormick® Ground Nutmeg
1 teaspoon McCormick® Black Pepper, Ground

Steps:

  • Preheat oven to 350 degrees F. Cook bacon in large skillet until crisp. Drain bacon on paper towels; crumble and set aside. Remove all but 2 tablespoons drippings from skillet. Add onion to skillet; cook and and stir 3 minutes or until softened.
  • Spread 1/2 of the bread cubes in 13x9-inch baking dish. Layer with 1/2 each of the onion, bacon, Cheddar cheese and mozzarella cheese. Spread evenly with cottage cheese. Top with remaining bread cubes, onion, bacon, Cheddar cheese and mozzarella cheese.
  • Beat eggs in medium bowl with wire whisk. Add milk, mustard, pepper and nutmeg; mix well. Gradually pour into baking dish. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 minutes.
  • Bake 40 to 50 minutes or until center is set and top is golden brown.

Nutrition Facts : Calories 255.8 calories, Carbohydrate 13.3 g, Cholesterol 115.2 mg, Fat 14.7 g, Fiber 0.8 g, Protein 17.1 g, SaturatedFat 7.5 g, Sodium 544.3 mg, Sugar 2.4 g

SLOW-COOKER BACON, SMOKED CHEDDAR AND EGG CASSEROLE



Slow-Cooker Bacon, Smoked Cheddar and Egg Casserole image

The classic breakfast trinity of bacon, egg and cheese gets a grown-up twist in this easy slow-cooker bake, thanks to smoked cheddar, fresh mushrooms and crushed red pepper.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 4h35m

Yield 8

Number Of Ingredients 10

10 cups cubed French or ciabatta bread (about 12 oz)
2 tablespoons butter
1 package (8 oz) sliced fresh mushrooms (about 3 cups)
9 eggs
2 cups (1 pint) half-and-half
1/2 teaspoon crushed red pepper flakes
2 cups shredded smoked Cheddar cheese (8 oz)
1 lb thick-sliced bacon, cooked, drained and coarsely chopped
1 green bell pepper, coarsely chopped
1/4 cup chopped fresh Italian (flat-leaf) parsley

Steps:

  • Heat oven to 300°F. On large cookie sheet, spread bread cubes. Bake 20 to 30 minutes or until dry.
  • Line sides of 4- to 5-quart slow cooker with foil that has been folded into thirds; spray with cooking spray. (See tip.)
  • In 10-inch skillet, melt butter. Add mushrooms; cook 5 minutes, stirring occasionally, just until tender.
  • In large bowl, beat eggs, half-and-half and pepper flakes with whisk. Reserve 3/4 cup cheese; set aside. Stir in remaining cheese, the bacon, bell pepper and 2 tablespoons of the parsley. Fold in bread cubes; stir to coat. Spoon mixture into slow cooker.
  • Cover; cook on Low heat setting 4 to 5 hours or on High heat setting 2 to 3 hours or until temperature reaches 160°F in center and egg mixture is set.
  • Sprinkle reserved cheese and remaining 2 tablespoons parsley over top. Cover; cook about 10 minutes longer or until cheese is melted. Remove foil before serving by loosening edges with table knife.

Nutrition Facts : Calories 530, Carbohydrate 30 g, Cholesterol 285 mg, Fat 2, Fiber 1 g, Protein 28 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 3 g, TransFat 1/2 g

CHEESY EGG AND BACON CASSEROLE



Cheesy Egg and Bacon Casserole image

Bake our Cheesy Bacon and Egg Casserole for a twist on the cheese, eggs and bacon on toast classic. One bite and egg casseroles will be your new favorite!

Provided by My Food and Family

Categories     Dairy

Time 13h15m

Yield 8 servings, one piece each

Number Of Ingredients 7

8 egg s
2-1/2 cups milk
1 tsp. dry mustard
1/2 tsp. black pepper
1/2 lb. OSCAR MAYER Bacon, cooked, drained and crumbled
2 cups KRAFT Shredded Cheddar Cheese
3 slices white bread, toasted, cut into 1-inch pieces

Steps:

  • Beat eggs, milk and seasonings in large bowl with wire whisk until well blended. Add remaining ingredients; mix well.
  • Pour into greased 13x9-inch baking pan; cover. Refrigerate overnight.
  • Preheat oven to 350ºF. Bake, uncovered, 1 hour or until center is set.

Nutrition Facts : Calories 290, Fat 19 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 255 mg, Sodium 500 mg, Carbohydrate 10 g, Fiber 0 g, Sugar 4 g, Protein 18 g

Tips:

  • Use quality ingredients: Fresh, high-quality ingredients will make a big difference in the flavor of your casserole. Choose sharp cheddar cheese, thick-cut bacon, and large, fresh eggs.
  • Don't overcook the bacon: Overcooked bacon will be tough and chewy. Cook it until it is just crispy, about 5-7 minutes per side.
  • Whisk the eggs and milk together thoroughly: This will help to ensure that the eggs cook evenly and smoothly.
  • Season the casserole well: Use salt, pepper, and garlic powder to taste. You can also add other spices, such as paprika, onion powder, or cayenne pepper.
  • Bake the casserole until it is set: The casserole is done when the center is no longer jiggly and a toothpick inserted into the center comes out clean.
  • Let the casserole cool slightly before serving: This will help to prevent the cheese from running out of the casserole when you cut it.

Conclusion:

Cheddar bacon and egg casserole is a delicious and easy-to-make breakfast or brunch dish. It is perfect for feeding a crowd, and it can be made ahead of time. With its creamy, cheesy, and bacon-y flavor, this casserole is sure to be a hit with everyone who tries it.

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