Save
You can whip up this bacon breakfast bake the evening before. It always disappears fast with guests. You get crunchy bacon with soft eggs gooey cheese and toasted bread cubes. That's a breakfast people always want when family stays over. Best part is you don't have to fuss with pans early in the morning, just pop it in the oven and kick back.
I baked this for a big holiday brunch and it's now my son's go-to pick whenever his buddies crash at our place. There's something about waking up to the smell of bacon and cheesy goodness in the oven that just feels homey.
Ingredients
- Chives for garnish: Brings brightness and a gentle onion kick. Fresh if you can get them is best.
- Shredded cheddar cheese: Gives those melty, sharp layers. Grate your own if you want extra gooeyness.
- Bacon: Loads each bite with salty crunch. Get the bacon nice and crispy and cut into chunky bits. Thick slices make it even better.
- Bread: Acts as the base and soaks up all those yummy liquids. Dry it out first for best results. Go for classic white or a hearty country loaf.
- Dry mustard: Adds that little tang and cozy flavor. Just look for ground mustard at the store.
- Salt: Lifts up the flavors and rounds out the dish. If you have sea salt, use that for a cleaner finish.
- Milk: Makes things creamy and keeps it moist. Whole milk means more richness.
- Eggs: Binds everything and makes it fluffy. Fresh eggs mean puffier texture.
Step-by-Step Instructions
- Add Some Color:
- Top off your casserole with chives for a fresh touch. Cut into slices and dish up while it's toasty hot.
- Bake in the Oven:
- Take your dish out of the fridge to knock off the cold while you heat your oven to 350 degrees Fahrenheit. Slide it in (uncovered) and bake for 30-45 minutes until the top's golden and the middle isn't wobbly. Stick a knife in to check. It should come out mainly dry.
- Let It Soak:
- Wrap tightly and chill in the fridge overnight. This gives the bread time to soak up all those flavors and eggy liquid.
- Pour Over Everything:
- Drizzle your egg mix slow and even over the layers. Make sure every single bread cube gets a good soak.
- Whisk the Egg Mix:
- Crack eggs in a big bowl and whisk really well. Pour in milk, dry mustard, and salt. Whisk again so it's all blended and smooth.
- Spread on the Bacon:
- Lob bacon pieces everywhere on top of the cheese. Tuck them in between bread cubes so there's bacon in every bite.
- Layer on Cheese:
- Scatter shredded cheddar all over the bread so every spoonful comes out cheesy.
- Add the Bread:
- Spread your dried bread chunks nice and even across the bottom. Don't squish them in too tight.
- Prep Your Pan:
- Spray a 9x13 baking dish with nonstick spray so cleanup is easy and nothing gets stuck.
Save
Those crispy bacon bits around the edges are the best. My kids always argue over who gets the corners. We once did a make-your-own bar at a big sleepover and everyone got creative with the mix-ins. The jokes and chatter made it even more memorable.
Storage Tips
Cover leftovers tight and stash in the fridge. Good for up to three days. If you want to hang on to it longer, slice it up and wrap individually before freezing. Warm up pieces in the microwave or oven and you'll still get those great bacon layers.
Ingredient Swaps
No cheddar? Shred up some Swiss or Monterey Jack instead. Go for turkey bacon if you want a lighter bite. Any sturdy bread works–you can even use extra hamburger or hot dog buns. Want veggies? Sauté mushrooms, bell peppers, or throw in a handful of spinach for a twist.
How to Serve It
This hearty bake is awesome with a cool fruit salad or something crisp and green for balance. Try with orange juice or coffee, or pop a mimosa if you’re going all out. Got a hungry crew? Serve next to roasted breakfast potatoes.
Save
Tradition and Story
Breakfast bakes like this are an old favorite in Midwest homes, especially for holidays like Christmas and Easter. Putting it all together the night before means the cook actually gets to enjoy the morning too. At my place, we make it for New Year’s as a warm way to kick off the year.
Recipe FAQs
- → Is it okay to prep this ahead?
Sure! Put everything together the night before, stick it in the fridge, and bake it fresh in the morning.
- → Which bread works great in this?
Dried-out bread cubes soak up the mixture best, keeping everything moist but not soggy.
- → Can I switch up the ingredients?
Yes! Add cooked veggies, extra cheese, or herbs like chives or parsley to make it your own.
- → How can I tell when it's done baking?
It’s ready when the top’s golden, the edges are puffed, and the middle doesn’t wobble when you nudge it.
- → How should I store leftovers?
Pop leftovers in the fridge, and they'll last a few days. Reheat in the microwave or oven when you’re ready to eat.