Bacon and Egg Breakfast Casserole

There's something so comforting about a warm breakfast casserole on a chilly Midwestern morning. This bacon and egg breakfast casserole is a family favorite in our home, perfect for those lazy weekend mornings when you have a little extra time to spend in the kitchen. It's hearty, filling, and brings everyone to the table with its irresistible aroma. Whether you're hosting a brunch or just want to make a special breakfast for your loved ones, this dish is sure to please.
This casserole pairs beautifully with a fresh fruit salad or a side of crispy hash browns. For a touch of sweetness, consider serving it with a stack of fluffy pancakes or a basket of warm, buttery croissants. A glass of freshly squeezed orange juice or a hot cup of coffee will round out the meal perfectly, making it a delightful start to any day.
Ingredients
8 slices of bacon
6 large eggs
2 cups of milk
1 teaspoon of salt
1/2 teaspoon of black pepper
4 cups of cubed day-old bread
1 cup of shredded cheddar cheese
1/4 cup of chopped green onions
Directions
Preheat your oven to 350°F (175°C).
In a large skillet, cook the bacon over medium heat until crispy. Remove and drain on paper towels, then crumble.
In a large bowl, whisk together the eggs, milk, salt, and pepper.
Add the cubed bread to the egg mixture, stirring to coat the bread evenly.
Fold in the crumbled bacon, shredded cheese, and chopped green onions.
Pour the mixture into a greased 9x13-inch baking dish.
Bake in the preheated oven for 40-45 minutes, or until the casserole is set and the top is golden brown.
Let it cool for a few minutes before slicing and serving.
Variations & Tips
For a vegetarian version, you can omit the bacon and add sautéed mushrooms or bell peppers for extra flavor. If you have picky eaters, consider using a milder cheese like mozzarella or Monterey Jack. You can also add a bit of spice by including a pinch of cayenne pepper or a dash of hot sauce to the egg mixture. For a gluten-free option, use gluten-free bread cubes.