One-Pan Egg & Bacon Bake | Breakfast Casserole
Imagine a savory, golden-brown breakfast casserole that’s as easy to make as it is delicious, filling the kitchen with the irresistible scent of sizzling bacon and scrambled eggs. This One-Pan Egg & Bacon Bake | Breakfast Casserole quickly became a cherished family favorite.
It was a chilly Saturday morning when I first made this recipe for my family, and the moment the aroma of the bacon and eggs wafted through the house, everyone knew it was going to be a special meal.
This recipe is a game-changer for busy mornings, and I’m so glad I stumbled upon it – it’s now a staple in our household, and I’m sure it will become one in yours too!
Why You’ll Love This One-Pan Egg & Bacon Bake | Breakfast Casserole
- Easy to make and perfect for busy mornings
- Delicious, savory flavor that’s sure to please
- Cooks in just 35 minutes!
- No-fuss, one-pan recipe that’s foolproof
- Perfect for special occasions or everyday meals
Ingredients You’ll Need
- 6 eggs
- 8 slices of bacon
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 cup of milk
- 1 cup of grated cheddar cheese
- 1/2 cup of grated mozzarella cheese
- Salt and pepper to taste
The star of the show is undoubtedly the crispy, smoky bacon, which pairs perfectly with the fluffy scrambled eggs and melted cheddar cheese.
Expert Tips for the Best One-Pan Egg & Bacon Bake | Breakfast Casserole
- Make sure to cook the bacon until it’s crispy, as this will give the dish its signature flavor and texture.
- Don’t overmix the eggs, or they’ll become tough and rubbery – just gently fold them together until they’re just combined.
- For an extra burst of flavor, add some diced onions or bell peppers to the mix.
- To ensure the eggs are cooked to perfection, check for doneness by inserting a knife into the center of the casserole – if it comes out clean, it’s ready!
- If you’re short on time, you can make this recipe up to a day in advance and refrigerate or freeze it for later use.
Variations and Substitutions
For a gluten-free option, simply swap out the regular bacon for a gluten-free variety, and use gluten-free bread for the crust.
How to Store and Reheat
This casserole will keep in the fridge for up to 3 days, or can be frozen for up to 2 months – simply thaw and reheat when needed.
Frequently Asked Questions
Is this recipe suitable for vegetarians?
No, this recipe contains bacon, which is not suitable for vegetarians.
Can I make this recipe ahead of time?
Yes, you can make this recipe up to a day in advance and refrigerate or freeze it for later use.
How do I store leftovers?
This casserole will keep in the fridge for up to 3 days, or can be frozen for up to 2 months – simply thaw and reheat when needed.
I hope you’ve enjoyed this recipe as much as our family has – it’s truly a game-changer for busy mornings, and I’m sure it will become a staple in your household too! Don’t forget to tag me in any photos you share, I’d love to see how it turns out.
Egg & Bacon Bake
🧂 Ingredients
👩🍳 Instructions
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1Preheat oven to 375°F (190°C).
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2Cook the bacon in a large oven-safe skillet over medium heat until crispy.
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3Remove the cooked bacon from the skillet with a slotted spoon and set aside.
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4Add the diced onion to the same skillet and cook until softened.
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5Add the minced garlic and cook for another minute.
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6In a large bowl, whisk together the eggs, milk, salt, and pepper.
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7Pour the egg mixture over the cooked onion and garlic in the skillet.
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8Sprinkle the grated cheddar and mozzarella cheese over the top of the egg mixture.
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9Arrange the cooked bacon on top of the cheese.
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10Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the eggs are set.
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11Remove the skillet from the oven and let it cool for a few minutes.
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12Slice the egg and bacon bake into portions and serve hot.
