I’m so excited to share this Easy Breakfast Casserole with Bacon, Veggies, and Cheese Recipe—it’s seriously a lifesaver for busy mornings or lazy weekends when you want something hearty and homemade without stressing over every detail. I absolutely love how it brings together those comforting flavors of crispy bacon, melty cheese, and fresh vegetables all wrapped up in a fluffy, custardy bake. Plus, it’s a fantastic way to sneak some veggies into breakfast without anyone noticing!
When I first tried this casserole, I was surprised at how simple it is and how well it keeps you full until lunchtime. Whether you’re feeding a crowd or just want to prep something delicious ahead of time, this recipe works perfectly and feels like a special treat. You’ll find that once you make this Easy Breakfast Casserole with Bacon, Veggies, and Cheese Recipe, it’ll become a go-to in your kitchen, especially those mornings when you need something comforting but quick.
Why You’ll Love This Recipe
- Simple Ingredients: Uses staple kitchen items you probably already have on hand.
- Make-Ahead Friendly: Prepare it the night before, then just bake it fresh in the morning.
- Customizable: Swap in your favorite veggies and cheese to suit your family’s tastes.
- Kid-Approved Flavor: The cheesy, bacon-packed goodness gets everyone excited at the breakfast table.
Ingredients You’ll Need
Each ingredient in this Easy Breakfast Casserole with Bacon, Veggies, and Cheese Recipe plays a key role, balancing texture and flavor perfectly. Choosing day-old bread really helps prevent sogginess, and the variety of cheeses and veggies lets you tailor it to your liking.
- Eggs: The rich base that binds everything and creates a custardy texture.
- Milk: Adds creaminess to make the casserole tender and fluffy.
- Cheese: I like using a mix like Mexican blend or sharp cheddar for melty, gooey goodness.
- Kosher Salt: Enhances all the flavors without overpowering.
- Whole Wheat Bread: Using day-old cubes so the bread holds up and soaks just enough of the egg mixture.
- Bacon: Cooked and crumbled for smoky crunch that everyone’s after.
- Cooked Vegetables: A mix of whatever you have—broccoli, bell peppers, corn, onions—adds color and nutrition.
Variations
What I love most about this Easy Breakfast Casserole with Bacon, Veggies, and Cheese Recipe is how easy it is to personalize based on what you have or dietary needs. It’s like a blank canvas you can adjust every time you make it.
- Vegetarian Version: I’ve swapped out the bacon for savory mushrooms or smoked tofu, and it’s just as satisfying.
- Seasonal Veggies: Toss in whatever’s fresh—zucchini in summer or roasted root veggies in fall—to keep it exciting.
- Cheese Swaps: Try goat cheese for tanginess or pepper jack for a bit of heat if you like a little kick.
- Gluten-Free Adaptation: Use gluten-free bread cubes or skip bread and add extra veggies and cheese to bulk it up.
How to Make Easy Breakfast Casserole with Bacon, Veggies, and Cheese Recipe
Step 1: Prepare Your Ingredients Thoughtfully
Start by whisking the eggs, milk, cheese, and salt in a large bowl until everything is fully combined and smooth—I find doing this well sets the foundation for an even bake. Then, cube your day-old whole wheat bread into bite-sized pieces and soak them gently in the egg mixture. The key here is not to overmix because if you break the bread up too much, the casserole can turn mushy rather than nicely set.
Step 2: Add Bacon and Veggies
Fold in the crispy, crumbled bacon along with your cooked veggies. I usually have some leftover broccoli and bell peppers around, and they add such a great burst of color and texture. Make sure your veggies are cooked beforehand so they don’t make the casserole watery.
Step 3: Bake to Golden Perfection
Pour the mixture into a well-greased 8×8 inch baking dish. I always use a heavier casserole dish because it distributes heat evenly and prevents the edges from burning. Pop it into a preheated 350°F oven for about 45-50 minutes. You’ll know it’s done when the top is golden and the center is set but still moist. Let it cool a few minutes before serving to let everything settle—trust me, the flavors will be even better.
Pro Tips for Making Easy Breakfast Casserole with Bacon, Veggies, and Cheese Recipe
- Use Day-Old Bread: I’ve learned that stale bread soaks up the eggs just right without turning soggy, making the texture perfect.
- Don’t Overmix the Bread: Gently fold the bread cubes into the egg mixture so they stay intact and create those lovely soft pockets.
- Cook Veggies Beforehand: Sauté or steam veggies first to avoid excess moisture that can make your casserole watery.
- Let It Rest After Baking: Allowing it to cool for a few minutes helps the casserole hold together better when slicing and serving.
How to Serve Easy Breakfast Casserole with Bacon, Veggies, and Cheese Recipe
Garnishes
I love topping this casserole with a sprinkle of fresh chopped herbs like parsley or green onions to add brightness and a bit of crunch. A dollop of sour cream or a drizzle of hot sauce can really kick it up if you want an extra layer of flavor.
Side Dishes
This casserole stands tall on its own, but I usually pair it with fresh fruit salad or a simple green salad to balance the richness with refreshing notes. Some crispy breakfast potatoes or toast on the side also make it feel like a full brunch feast.
Creative Ways to Present
For a brunch gathering, I’ve served this casserole in colorful individual ramekins – it’s fun and feels a bit fancier. You can also top each portion with avocado slices or a light citrusy salsa for a fresh twist that impresses guests every time.
Make Ahead and Storage
Storing Leftovers
Once cooled, I store leftovers in an airtight container in the fridge for up to 3 days. It holds together surprisingly well, and the flavors deepen overnight, making for a tasty next-day breakfast or snack.
Freezing
I’ve frozen this casserole both baked and unbaked. For best results, wrap tightly in foil and freeze for up to 2 months. When ready, thaw overnight in the fridge before reheating or baking fresh—definitely a game-changer for busy mornings.
Reheating
I like reheating slices in the oven at 350°F for about 15 minutes to regain that crispy top and warm the middle evenly. Quick microwave reheats work too but can be a bit softer—so it depends if you want convenience or texture.
FAQs
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Can I use fresh bread instead of day-old bread for this casserole?
Fresh bread can be used, but the casserole may turn out more soggy because fresh bread soaks up the egg mixture more quickly. If you only have fresh bread, try to lightly toast it first to remove some moisture and help it hold up better during baking.
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What vegetables work best in this breakfast casserole?
I’ve found that sturdier cooked veggies like broccoli, bell peppers, corn, and onions work beautifully. Softer vegetables can make the casserole watery if not cooked beforehand, so sauté or roast them first to get the best texture and flavor.
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Can I make this casserole gluten-free?
Yes! Simply swap the whole wheat bread for your favorite gluten-free bread. Make sure to use a sturdy gluten-free bread so it holds up well when soaked in the egg mixture.
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How long can I prepare the casserole ahead of time?
You can assemble the casserole the night before, keep it covered in the fridge, and then bake it fresh in the morning. This makes busy mornings so much easier without sacrificing flavor or texture!
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Can I double the recipe for a larger crowd?
Absolutely! Double all the ingredients and bake in a 13 x 9 inch dish. Just increase the baking time slightly and keep an eye on the top so it doesn’t overbrown.
Final Thoughts
This Easy Breakfast Casserole with Bacon, Veggies, and Cheese Recipe has become a beloved staple in my kitchen, especially for those mornings when I want something cozy but fuss-free. I love how it’s flexible, satisfying, and made entirely with real ingredients that feel like a warm hug on a plate. If you give it a try, I’m sure you’ll discover how this simple casserole can brighten up your breakfast routine and even bring a little joy to your family’s table.
Print
Easy Breakfast Casserole with Bacon, Veggies, and Cheese Recipe
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
This hearty Breakfast Casserole combines eggs, cheese, bacon, fresh vegetables, and whole wheat bread cubes for a delicious and satisfying morning meal. Baked to golden perfection, it’s perfect for weekend brunch or make-ahead breakfasts that save time and keep your family happy.
Ingredients
Egg Mixture
- 6 large eggs, whisked
- 2/3 cup milk
- 1 cup cheese, shredded (Mexican cheese blend, mozzarella, cheddar, or Monterey Jack)
- 1/2 teaspoon kosher salt
Other Ingredients
- 5 slices day-old whole wheat bread, cut into cubes
- 4 slices bacon, cooked and crumbled into bite-size pieces
- 1 cup cooked vegetables, chopped (broccoli, corn, bell peppers, onions, or leftovers)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for an even bake.
- Combine Egg Mixture: In a large bowl, whisk together the eggs, milk, shredded cheese, and kosher salt until fully blended and smooth.
- Soak Bread Cubes: Add the cubed day-old whole wheat bread to the egg mixture, gently stirring until the bread is evenly coated but not broken apart to prevent sogginess.
- Fold in Bacon and Vegetables: Carefully fold the crumbled cooked bacon and the chopped cooked vegetables into the bread and egg mixture, ensuring they are well distributed without overmixing.
- Transfer to Baking Dish: Pour the mixture into a greased 8×8 inch casserole dish, spreading it evenly for consistent baking.
- Bake: Bake in the preheated oven for 45-50 minutes, until the top is golden brown and the casserole is set and cooked through.
- Serve: Remove from the oven and let cool slightly before serving warm for breakfast or brunch.
Notes
- Prepare the casserole the night before for an easy morning; simply bake it fresh before serving.
- Use slightly stale or day-old bread to reduce sogginess by absorbing less egg mixture.
- Choose a casserole dish with a heavy base and high sides to ensure even cooking and avoid spills during baking.
- This recipe can be doubled and baked in a 13×9 inch dish for larger servings.
Nutrition
- Serving Size: 1 slice (approx. 1/6th of casserole)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 220 mg
