If you’re looking for a simple, freezer-friendly, budget-friendly breakfast option, this bacon eggs and cheese casserole recipe will tantalize your taste buds.
It’s no secret around here that I adore bacon eggs and cheese. Honestly I’m good to eat any of the three at anytime of the day, but the family; not so much. They prefer them at breakfast. They’re heathens I tell you. Heathens!
Of course they’re not really heathens (yes, they are), but if I want bacon at any time of day other than morning, I usually have to find a great bacon recipe to make. Toss in that I enjoy eggs at anytime of day and I’m usually looking for a good recipe.
Bacon Egg and Cheese Casserole
Cheese in any recipe just makes things better in my opinion but combine bacon eggs and cheese and you have a sure-fire winner on your hands.
And that my hungry friends, is where this bacon egg and cheese breakfast casserole recipe comes into your life.
Breakfast recipes, at least in my opinion, should be incredibly easy to make. I can’t be the only one who stumbles around the kitchen Mombie style in the mornings for a bit so whatever I’m putting on for Steve and my girls needs to be two things; easy and relatively quick.
Easy first and foremost though. Always easy.
How Hard is This Breakfast Casserole to Make?
Easy breakfast recipes like this bacon and egg casserole are my go-to recipes.. With crispy bacon, a fluffy cloud of eggs, and cheese, it makes my morning go just right. Besides coffee, this recipe may just be the best thing to happen to my mornings.
Coffee is the best thing to happen to my mornings. Nothing will ever replace coffee.
Whenever you’re looking for inexpensive recipes for your family, try this bacon egg and cheese breakfast casserole recipe. It’s cheap and easy to make, which makes it perfect for even a “mombie” stumbling around the kitchen to do. In other words, it is a simple, foolproof recipe.
Can you freeze bacon egg and cheese casserole?
Yes! That’s another great thing about this bacon and egg recipe! You can make it in advance and freeze it!
If you would like to freeze your own bacon egg and cheese casserole, you’ll need a 9 x 13 foil pan with a lid. Follow the recipe until you get to the baking instructions.
At this point, freeze the entire baking pan without baking it.
When cooking it from frozen, you simply bake it as instructed in the recipe keeping in mind that your cook time will be significantly longer. Thawing it would likely result in very soggy hash browns, so I would not recommend doing so.
Can I make bacon egg and cheese casserole ahead and refrigerate?
Yes, of course! You can make his bacon and egg casserole recipe up to 48 hours ahead of time. Just be sure to cover tightly and to refrigerate immediately.
Keep in mind that if you make it that far ahead of time, your hash browns may take on a soggy texture.
Can you make bacon egg and cheese casserole in a slow cooker?
I have never made this particular recipe in a slow cooker, however, I don’t see why you could not.
If you do attempt it, I would fry the bacon separately. Otherwise, it is likely to be soggy.
Preheat your oven to 350°F. Grease the pie plate and set aside.
To begin making your bacon, egg and cheese breakfast casserole, use a sharp kitchen knife and cut the raw bacon into bite sized pieces.
Add the bacon pieces to a frying pan and fry until each piece is crispy. Remove it from the pan and drain on a paper towel. Set it aside.
Before we go any further, let’s chat for a minute: fry your bacon until it’s crispy.
Floppy bacon isn’t bacon. It’s floppy pork chop. Crispy is bacon.
You’ll also want to make sure that your bacon isn’t especially fatty. While it’s great for saving bacon grease, you want the meat for this recipe.
While the bacon is frying, chop the green onions roughly and set aside.
Next, use a wire whisk to whisk together the eggs and milk in a large mixing bowl until they’re creamy and full of eggy goodness.
You’re going for a light yellow color that is fluffy and full of yum.
Stir in the green onions, hash browns and salt and mix it all gently until they are coated in the egg mixture.
Do you see where this is going? Into my belly! That’s where!
Stir in 1 cup of the shredded cheese and then about 4 pieces worth ofthe chopped bacon.
Give it a good stir using a rubber spatula to turn the ingredients so they combine well.
Pour the bacon egg and cheese mixture into a 9 inch greased pie plate.
Bake at 350°F for 30-45 minutes or until the casserole is “set” in the center; meaning it doesn’t wiggle.
After the eggs are set, remove your bacon egg and cheese casserole from the oven and sprinkle the rest of the cheese and the rest of the bacon on top.
Cover it with a flour sack towel or piece of aluminium foil and allow it to fully melt.
If the cheese doesn’t melt easily, you may need to pop it back into the oven for a few minutes to warm it.
If you do, be sure that the oven is actually off so that you don’t burn the casserole. Burnt eggs make for yucky dishes and no one wants to start their mornings off that way.
Bacon Egg and Cheese Breakfast Casserole
Equipment
- Sharp Kitchen Knife
- Large Mixing Bowl
- Wire Whisk
- Fry Pan
- Rubber Spatula
- 9" deep dish pie pan
Ingredients
- 5 eggs
- ½ c milk
- 3 c frozen hash browns thawed
- ⅓ c green onion chopped
- ½ tsp salt
- 1.5 c shredded cheddar cheese
- 5 slices bacon
Instructions
- Cut bacon into pieces and fry until it’s crispy. Set aside and drain. Chop green onions roughly.
- Combine eggs and milk and whisk until well blended.
- Stir in hash browns, salt, green onions, approx 4 slices of bacon.
- Pour into 9" deep dish pie pan. Stir in 1 cup of cheese.
- Bake at 350 for 30-45 minutes or until the eggs are set. Immediately top with the remaining cheese and bacon.
- Cut into wedges and serve.
Nutrition
Want More Bacon Recipes?
Try this Roasted Green Bean With Bacon Recipe the next time you need a quick and delicious side dish!
These cheddar bacon mashed potatoes are perfect on he side with chicken or pork.They’re creamy and cheesy and oh so delicious!
I wonder if sausage would work, or maybe both!
I bet it would taste amazing!
Can I double the recipe and put it in a 13 x 9 inch pan?
Doubling it should be fine, just be sure the eggs don’t burn since it will need a longer cook time.
What is the # of servings? I’m planning a breakfast for 43 people and want to know how many I should make?
We get roughly 9 out of a 9×13. It will of course, depend on how big you make each serving.
I made this for breakfast this am. It is very good, cheap and easy-peasy! The only thing I did differently was I just used 3 cups of the simply potatoes (shredded) Hashbrowns (I happened to have a bag in my produce drawer and didn’t have any frozen Hashbrowns. I put them in a lightly greased skillet and browned them a bit, and added the onion when I was about through browning the Hashbrowns, just to soften them a bit. Thank you for the lovely recipe. I look forward to trying more of your recipes and perusing your other offerings on your blog!
Just made this tonight and it was awesome. I did do some substitutes. I used Colby-Jack cheese and I used dehydrated onion(I loves using these) since I I did not have green onions on hand. Oh, I also put all the bacon in the dish instead of putting some on top. I also melted the cheese in the oven for 5 minutes as it always melts better for me. I only cooked mine for 35 plus the cheese melt. We had this for dinner. I am thinking I will cut this into proportions and put it in the freezer in seal a meal bags(since there is only 2 of us). Yup, this is a winner