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Bacon and Egg Bake Casserole

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 Bacon and Egg Bake Casserole

Bacon and Egg Bake Casserole

I am so happy that spring has arrived. The days are getting longer and warmer. Some days I get off work at 6:30 PM and it would already be getting dark outside, but not now. It’s staying light until 8:00 PM. The winter days can get very dreary in Ohio.

I’ve been busy planning for Easter. I decided to make a bacon and egg bake casserole for brunch Easter morning. It can be made the night before, and cleanup is a breeze. You can add any ingredients you like, or what you have on hand. If you have any leftovers don’t worry, refrigerate and eat within 2 days, it tasted great the next day! I think next time I’ll make bacon and eggs muffins with this recipe! A great grab and go breakfast!

Bacon and Egg Bake Casserole


  • 2 eggs
  • 4 thick slices of bacon, cooked and broken into pieces.
  • 1 tablespoon of bacon fat.
  • 1 cup milk
  • 1 cup shredded cheese, I used cheddar jack
  • 1/3 cup onion, diced 1/3 cup sweet peppers
  • 1/2 mushrooms
  • 1 cup frozen Potatoes O'Brian
  • sea salt
  • fresh ground pepper


  1. In a skillet cook the bacon until crispy, set aside. Remove all but 1 tablespoon of bacon fat from the skillet.
  2. Add the onions and sweet peppers, cook for about 2 to 3 minutes, stirring constantly.
  3. Add the potatoes and cook for a few more minutes. Stirring a few times.
  4. Crack the eggs into a small bowl, add the milk, and whisk until combined.
  5. Add mushrooms, stir.
  6. Mix in the cheese, add a dash of sea salt and fresh ground pepper.
  7. Pour into a lightly oiled 8 x 8 ovenproof dish.
  8. Cook in a preheated 375 degree F. oven for 30 minutes or until firm.
  9. Or cover and refrigerate overnight for an easy make-ahead breakfast or brunch.

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