Bacon and Egg Bake

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This family-style bacon and egg bake is a complete breakfast in a baking dish. The eggs are cooked with a combination of bacon, breadcrumbs, and cheese. Bacon and eggs are a great start to any day!

The casserole feels like a dressed-up version of bacon, eggs, and toast baked together in one cozy dish. You get buttery bread cubes, crispy bits of bacon, rich eggs, and melted cheddar all in the same bite—like a breakfast plate turned into a casserole.

It’s also incredibly flexible. You can keep the yolks soft and jammy or bake the casserole until they’re fully set, and it works just as well for brunch as it does for a “breakfast for dinner” night. A sprinkle of chives at the end brightens everything up and makes it feel café-style.

What You’ll Like About This Recipe

• All-in-one breakfast. Bacon, eggs, bread, and cheese all bake together in a single dish, so you’re not juggling multiple pans on the stove. You get the flavors of a full breakfast plate in one easy casserole that’s perfect for serving family-style.
• Customizable eggs. You can bake until the yolks are just set and a little soft or go a bit longer if your crew prefers fully cooked eggs. The casserole gives you visual cues—the whites set and the center stops jiggling—so it’s easy to hit your preferred doneness.
• Perfect base for add-ins. The simple ingredient list means you can add sautéed vegetables, swap the cheese, or change the bread style without changing the basic method. It’s a very forgiving, use-what-you-have kind of recipe.

Ingredient Notes

• Bacon – Cooking the bacon first renders the fat and gives you crisp, flavorful pieces that tuck into the layers. Using regular-cut bacon works best here; very thick bacon can stay chewy rather than crisping nicely in the oven.
• Bread – Torn bread gives a rustic texture and lots of craggy edges to catch butter, bacon, and cheese. A hearty white, French bread, or slightly stale sandwich bread all work well. Softer bread soaks up more custard for a more pudding-like base; sturdier bread gives more chew and structure.
• Butter – Tossing the bread with melted butter adds richness and helps the top get golden and slightly crisp. It also helps the bread brown rather than just steaming in the cream and egg mixture.
• Cheddar cheese – Sharp or medium cheddar melts into the layers and ties everything together with a savory, slightly tangy flavor. You can use pre-shredded cheese for convenience, but freshly shredded cheddar will usually melt a bit more smoothly.
• Eggs – The eggs are the star of the casserole. They bake whole rather than whisked into a uniform custard, so you get distinct egg portions nestled among the bread and bacon. That gives each serving a nice “baked eggs on toast” feel.
• Heavy cream or half-and-half – Cream (or half-and-half) adds richness and helps the bread around the eggs turn custardy instead of dry. Heavy cream will give a more decadent texture, while half-and-half lightens things slightly but still feels indulgent.
• Fresh chives – A sprinkle of chopped chives at the end adds a mild oniony note and bright color. They’re optional but bring a fresh, “breakfast-y” finishing touch that cuts through the richness.

Steps to Make Bacon and Egg Bake

1. Prepare the baking dish by lightly buttering it so the bread and eggs don’t stick, and preheat the oven so it’s hot and ready when you assemble the casserole.
2. Cook the bacon pieces in a skillet until they’re crisp and browned, then drain them on paper towels. You can leave a little of the rendered fat on them for extra flavor.
3. Toss the torn bread pieces with melted butter and a light sprinkle of salt and pepper so every piece gets a bit of seasoning and richness before it goes into the dish.
4. Layer the casserole by scattering some of the buttery bread in the bottom of the dish, then adding part of the cheese and bacon so they’re tucked into the bread rather than clumped in one spot.
5. Break the eggs gently over the bread and cheese layer, spacing them out so each serving will include an egg, and being careful not to break the yolks unless you prefer them that way.
6. Add the remaining bread, cheese, and bacon over the top, letting some pieces stay exposed so they can crisp and brown in the oven.
7. Drizzle the cream or half-and-half evenly over the entire casserole so it can soak into the bread and surround the eggs as they bake.
8. Bake until the eggs are set to your liking, the cheese is melted, and the top of the bread is golden and crisp, then finish with a sprinkle of fresh chives before serving.

Pro Tips

• Par-cook the bacon until it’s nicely crisp before adding it to the casserole; undercooked bacon will soften more in the custard and won’t have the same texture.
• Use slightly stale bread if you have it. Day-old bread holds up better to the cream and eggs, giving you a nice balance of tender and crisp rather than turning mushy.
• Space the eggs evenly across the dish so each portion gets a whole egg, and crack them into small cups first if you want to be sure no shell slips in and yolks stay intact.
• Watch the eggs near the end of the bake; pulling the casserole when the whites are set, and the yolks still have a bit of give, gives a creamier texture and more luxurious feel.

Recipe Variations

• Veggie breakfast bake. Add a layer of lightly sautéed onions, bell peppers, or spinach for a colorful vegetarian version. Make sure any vegetables are cooked and not too wet so the bread doesn’t become soggy.
• Different cheese twist. Swap the cheddar for Swiss, Gruyère, Monterey Jack, or a blend. A sharper cheese will give more punch, while a mellow melting cheese will keep the casserole mild and creamy.
• Sausage variation. Replace part or all of the bacon with cooked breakfast sausage (crumbled) for a different breakfast profile. A mix of sausage and bacon gives extra depth and a slightly heartier feel.
• Open-faced “eggs Benedict” style. Use English muffins or a sturdier artisan loaf in place of basic sandwich bread, and serve with a spoonful of hollandaise on the side for a special occasion brunch.

Serving Suggestions

• Serve with fresh fruit or sliced tomatoes for a balanced breakfast.
• Pair with coffee, tea, or a brunch cocktail like a mimosa.
• Add toast or English muffins if you want extra starch.
• Include hash browns or grits to round out a brunch spread.

How to Store

• Refrigerate: Let the casserole cool to room temperature, then transfer leftovers to an airtight container or cover the baking dish tightly. Refrigerate for up to 3 days. Because this is an egg-and-dairy dish, don’t leave it out at room temperature for more than 2 hours.
• Reheat: Reheat individual portions in the microwave, covering them lightly so they warm evenly without drying out. For a crisper top, you can reheat in the oven or a toaster oven until heated through, adding a small splash of cream or milk around the edges if the bread seems dry.

Bacon and Egg Bake

Diana Rattray

Start your day right with a delicious bacon and egg bake. This breakfast casserole is a family-pleaser!

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Servings 4 servings

Calories 532

Print Recipe Pin Recipe

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Recipe Resources

• 8-inch square baking dish
• Mixing bowl
• Food prep knife
• Cutting board

Ingredients

  

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• Butter, for greasing the baking dish
• 4 strips bacon, diced and cooked
• 4 slices bread, torn into 1-inch pieces (about 3 to 4 ounces)
• 3 tablespoons butter, melted
• Dash salt or to taste
• Dash freshly ground black pepper or to taste
• 1 cup cheddar cheese, shredded
• 4 large eggs
• 1/2 cup heavy cream, or half-and-half
• Fresh chopped chives, optional

Instructions

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• Heat the oven to 375°F and lightly butter an 8-inch baking dish.
• Put the torn bread in a bowl and toss it with the melted butter. Sprinkle lightly with salt and pepper.
• Scatter half of the bread pieces over the bottom of the baking dish, followed by half of the cheese and half of the bacon.
• Break the 4 eggs into the baking dish, followed by the remaining bread, cheese, and bacon.
• Drizzle the cream over the casserole and sprinkle lightly with salt and pepper.
• Bake for 20 to 30 minutes, until the eggs are set and the casserole is hot. Garnish with fresh chopped chives, if desired

Nutrition

Calories: 532kcalCarbohydrates: 15gProtein: 20gFat: 44gSaturated Fat: 22gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.4gCholesterol: 285mgSodium: 609mgPotassium: 205mgFiber: 1gSugar: 3gVitamin A: 1261IUVitamin C: 0.2mgCalcium: 286mgIron: 2mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

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