Bacon Egg and Cheese Breakfast Casserole

This Bacon Egg and Cheese Breakfast Casserole is an easy make-ahead breakfast made with French bread, crispy bacon, fluffy eggs, and plenty of melted cheese. Assemble it the night before, refrigerate, and bake it the next morning for an easy family breakfast, weekend brunch, or holiday meal.

Why You’ll Love It

Easy to make ahead – Assemble it the night before and bake it in the morning.

Loaded with classic breakfast flavors – Crispy bacon, fluffy eggs, toasted bread, and plenty of melted cheese.

Perfect for feeding a crowd – A 9×13-inch casserole makes it ideal for family breakfasts, brunch, and holidays.

Simple ingredients – It uses familiar ingredients that are easy to find.

Great for busy mornings – Most of the prep can be done ahead, so breakfast feels effortless the next day.

Comforting and satisfying – The soft egg filling, golden bread, smoky bacon, and melted cheese make every bite hearty and flavorful.

Ingredients

• 1 loaf French bread, about 12–14 ounces
• 12 ounces bacon, cooked until crisp and crumbled
• 10 large eggs
• 2 cups whole milk
• 1/2 cup heavy cream
• 2 cups shredded sharp cheddar cheese, divided
• 1 cup shredded mozzarella cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons sliced green onions, optional for garnish

Recipe Details

Prep Time: 20 minutes

Chill Time: 8 hours or overnight

Cook Time: 45–50 minutes

Rest Time: 10 minutes

Total Active Time: About 1 hour 15 minutes

Servings: 8

Oven Temperature: 350°F

Bacon Egg and Cheese Breakfast Casserole Instructions

1. Lightly grease a 9×13-inch baking dish.
2. Cut the French bread into approximately 1-inch cubes and spread them evenly in the prepared baking dish.
3. Sprinkle the cooked, crumbled bacon over the bread.
4. Add 1 1/2 cups of the cheddar cheese and all of the mozzarella cheese.
5. In a large bowl, whisk together the eggs, whole milk, heavy cream, garlic powder, onion powder, salt, and black pepper until well combined.
6. Pour the egg mixture evenly over the bread mixture. Gently press the bread down so it can absorb the egg mixture.
7. Sprinkle the remaining 1/2 cup cheddar cheese over the top.
8. Cover the baking dish tightly and refrigerate for at least 8 hours or overnight.
9. When ready to bake, remove the casserole from the refrigerator while the oven preheats to 350°F.
10. Bake uncovered for 45–50 minutes, or until the center is set, the top is lightly golden, and the casserole reaches an internal temperature of 160°F.
11. Let the casserole rest for about 10 minutes before slicing.
12. Garnish with sliced green onions, if desired, and serve warm.

How to Know When It’s Done

The center should no longer look wet or loose when the pan is gently moved. For food safety, an egg casserole should reach 160°F in the center when checked with a food thermometer.

Make-Ahead Instructions

This casserole is designed to be made ahead. Assemble it completely, cover it, and refrigerate overnight.

Because the mixture contains raw eggs, cook it the following morning or within 24 hours of assembly.

FAQ for Bacon Egg and Cheese Breakfast Casserole

Can I Bake It Without Chilling Overnight?

Yes. If you want to bake it the same day, allow the assembled casserole to sit in the refrigerator for at least 30–60 minutes so the bread can absorb some of the egg mixture.

The texture may be slightly different from the overnight version, but it will still work.

Storage

Allow leftovers to cool, then refrigerate them in an airtight container or tightly covered baking dish.

Refrigerator: Up to 3–4 days.

Refrigerate the casserole within 2 hours of serving.

Freezing and Reheating

For the best texture, freeze the casserole after baking rather than freezing the uncooked egg-and-bread mixture.

Let the baked casserole cool completely, wrap portions tightly, and freeze for up to about 3 months.

Thaw overnight in the refrigerator before reheating.

Individual portions can be reheated in the microwave until hot.

For several servings, cover the casserole loosely with foil and reheat in a 325°F oven until warmed through.

Recipe Tips

• Cook the bacon until crisp before adding it so the casserole doesn’t become greasy.
• Sharp cheddar gives the casserole more flavor than mild cheddar.
• Using both milk and a little heavy cream creates a softer, richer egg filling without making it overly heavy.
• Slightly stale French bread works especially well because it absorbs the egg mixture without becoming mushy.
• Avoid cutting the bread cubes too small.
• Letting the casserole rest before cutting helps the slices hold together.

Easy Bacon Egg and Cheese Breakfast Casserole Variations

Sausage: Replace the bacon with cooked breakfast sausage.

Ham: Use diced cooked ham instead of bacon.

Pepper Jack: Replace some of the cheddar with pepper jack for a little heat.

Vegetables: Add cooked bell peppers, onions, or mushrooms

If you love easy breakfast casseroles, try my Sausage Hash Brown Breakfast Casserole next.
It’s hearty, cheesy, and perfect for brunch or holiday mornings.

Looking for more easy breakfast ideas? Browse all 4 Easy Breakfast Casseroles for Busy Mornings 

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