Overnight Breakfast Egg Casserole with Bacon and Cheddar Tips, FAQ & printable recipe

Tips for success

To elevate the flavor profile, ensure the bacon is cooked until very crispy before adding it to the casserole. Soft bacon will become rubbery during the overnight soak and subsequent bake.

Crumbly, crispy bacon retains some of its texture and distributes its smoky flavor more effectively throughout the bread layers, providing a pleasant contrast to the soft custard.

If the top of the casserole begins to brown too quickly before the center is fully set, tent a piece of aluminum foil loosely over the baking dish for the final fifteen minutes of baking.

This protects the cheese from burning while allowing the heat to continue penetrating the dense center of the egg mixture, ensuring a perfectly cooked interior.

Variations

• Sausage and Pepper Egg Bake: Replace the bacon with cooked, crumbled breakfast sausage and add one cup of sautéed diced bell peppers and onions to the bread layer before pouring the egg mixture.
• Spinach and Feta Casserole: Substitute the bacon with two cups of fresh baby spinach and swap half of the cheddar cheese for crumbled feta to create a delicious vegetarian variation.

Storage and make-ahead

Fridge

Store cooled leftovers in an airtight container in the refrigerator for up to 3 to 4 days.

Freezer

Freeze baked, individual slices wrapped tightly in plastic and foil in a freezer bag for up to 2 months.

Reheat

Reheat individual slices in the microwave for 1 to 2 minutes, or cover with foil and bake at 350°F (175°C) for 15 minutes.

Allow any leftovers to cool completely at room temperature for no more than two hours before storing. Cover the baking dish tightly with plastic wrap or transfer the individual slices to an airtight container.

Store the leftovers in the refrigerator for up to three to four days. Individual slices can be reheated quickly for an easy weekday breakfast.

This entire recipe is designed to be made ahead. Assemble the casserole up to twenty-four hours before baking, keeping it covered in the refrigerator.

If necessary, the casserole can also be baked completely, cooled, sliced, and frozen. Wrap individual slices in plastic wrap and aluminum foil, then store them in a freezer-safe bag for up to two months.

Serving ideas

Serve this savory casserole hot, sliced into generous squares. It pairs beautifully with a side of fresh, tart fruit such as berries, sliced melon, or citrus segments to balance the rich, cheesy flavors of the dish. A simple green salad dressed with a light vinaigrette also makes an excellent accompaniment for a late-morning brunch.

For beverages, serve this hearty breakfast alongside hot coffee, tea, or fresh orange juice. For a special weekend brunch, it complements a classic mimosa or a spicy bloody mary perfectly. Offer extra hot sauce, salsa, or warm maple syrup on the side, allowing guests to customize their slices according to their personal taste preferences.

Frequently asked questions

Recipe card

Overnight Breakfast Egg Casserole with Bacon and Cheddar

Prep 15 minCook 50 minRest 10 minTotal 1 h 15 minServes 8

Ingredients

• 6 cups cubed French bread
• 1 cup cooked bacon bits
• 8 large eggs
• 2 cups shredded cheddar cheese
• 2 tbsp chopped fresh herbs

Instructions

1. Grease a nine-by-thirteen-inch glass baking dish. Arrange the cubed French bread evenly along the bottom of the dish. Sprinkle the cooked crumbled bacon and half of the shredded cheddar cheese evenly over the bread cubes, ensuring they are distributed into the crevices.
2. In a large bowl, whisk the eggs together until completely smooth and combined. Pour the beaten eggs slowly and evenly over the bread and bacon layers. Top with the remaining shredded cheddar cheese. Cover the dish tightly with plastic wrap and refrigerate overnight, or for at least eight hours.
3. Remove the casserole from the refrigerator and let it sit at room temperature for thirty minutes. Preheat the oven to 375°F (190°C). Remove the plastic wrap and bake the casserole uncovered for forty-five to fifty minutes. To cook the eggs completely through, ensure the center reaches an internal temperature of 160°F (71°C).
4. Remove the baking dish from the oven. Sprinkle the chopped fresh herbs over the hot cheese. Let the casserole rest for ten minutes before slicing. This resting period allows the custard to set completely, making it much easier to cut into clean, neat portions.

Contains: gluten, eggs, milk

Food safety: This dish contains soft, custardy eggs. Consuming undercooked eggs poses a risk, so pasteurized eggs are recommended for pregnant women, children, the elderly, and sensitive groups.

Estimated nutrition per serving

Calories

330

Protein

21 g

Carbohydrates

18 g

Fat

19 g

Fiber

1 g

Sugar

3 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.