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It’s no wonder my whole crew jumps out of bed for this bacon breakfast casserole. You can prep it ahead and chill overnight, so everyone gets to sleep a little longer in the morning. Soft buttery bread, savory bacon, green onions with a pop of color, and silky eggs all bake up cheesy and gorgeous. It seriously turns a weekend brunch or holiday morning into a treat.
I first made this when we hosted Christmas brunch and now my folks always check if I’m bringing it. It’s the one dish guaranteed to pull everyone to the table fast.
Tasty Ingredients
- Eggs: Hold everything together while puffing up in the oven. Grab large, really fresh ones for the best taste.
- Cheddar cheese: Melts into gooey goodness and adds tangy bite. Grate it yourself if you can—bagged cheese never melts as nicely.
- Green onions: Give a gentle crunch and a splash of color. Look for those perky green tops so you get the freshest hit of flavor.
- Sliced mushrooms: Bring a hearty, earthy taste and a little moisture. Choose mushrooms that look firm and pale, and let them drain fully so things stay light, not mushy.
- Milk: Blends with your eggs making sure everything comes out creamy and smooth. Whole milk is top pick, but two percent is totally fine.
- Cooked bacon: Packs a salty punch and meaty crunch. Thick-cut is best for chewy bits in each slice.
- White sandwich bread: Creates a pillowy layer that soaks up all those flavors. A fresh, standard loaf stays the most fluffy as it bakes.
Simple Steps
- Add Green Onions, Bacon, Cheese, and Mushrooms:
- Sprinkle your cooked bacon evenly across the first bread layer. Then toss on the onions for some zing, add your grated cheddar, and finish with the drained mushrooms for tasty depth.
- Lay Down Bread:
- Start by snuggling half the bread slices into a buttered casserole dish, making a tight base for everything else.
- Mix Up Eggs and Milk:
- Use a bowl to beat eggs and milk until no streaks are left. Pour that mix all over and gently push down the bread so it soaks up every drop.
- Finish with Bread:
- Pop on the rest of your bread, tucking it over the fillings for layered bites and lots of texture.
- Let It Chill:
- Cover well and pop in the fridge for at least an hour, or better yet, overnight. The pause lets everything blend together for perfect results as it bakes.
- Bake Until Golden:
- Preheat to three fifty Fahrenheit. Uncover the dish, then bake about one hour—or until you tap the top and it feels firm but springy, and looks nicely browned.
- Slice and Garnish:
- Once you pull it from the oven, let it cool for a few minutes before cutting. Scatter extra green onion on top for a fresh pop when serving.
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I love how gooey the cheddar gets in every forkful—my niece always calls dibs on the corner slices since they’re the cheesiest. The smell of bacon sizzling brings back memories of lazy Sundays spent with my brothers.
How to Store
Your leftovers will hang out in the fridge up to three days. I like to chop slices and wrap ‘em up for quick grab-and-go breakfasts. If you want to save some longer, freeze single portions all wrapped up tight—just reheat and it’s still delicious.
Swaps You Can Make
No cheddar? Go for Monterey Jack or Swiss for a new vibe. Want to cut some fat? Turkey bacon does the trick. White bread works for that old-school softness, though sourdough gives things a bit more zing. You could even use sautéed fresh mushrooms instead of canned for a richer taste.
Ways to Serve
This dish is a brunch superstar but I’ll totally eat it for a cozy dinner with a bowl of green salad. Drizzle with some hot sauce or add sour cream for fun. Add orange slices or roast tomatoes on the side to round things out.
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History and Traditions
Bakes like this come straight from American potluck vibes, built to fill up a big table with no fuss. They really took off in the mid-1900s when families wanted easy make-ahead meals. For me, it’s a throwback to cozy breakfasts at my grandma’s when she’d always cook extra for the crowd.
Frequently Asked Questions
- → Can I get this ready the night before?
Absolutely. Prepare everything the night before, refrigerate, and bake it fresh in the morning.
- → What other cheeses work well?
Cheddar is great, but Swiss, Gouda, or even mozzarella are tasty options too.
- → Can I toss in more veggies?
Definitely! Try spinach, peppers, or diced tomatoes to add more flavor and texture.
- → What bread is best for this?
Soft white bread works perfectly, but brioche or sourdough can add different flavors and textures.
- → What’s the best way to store leftovers?
Cool the dish fully, then place it in an airtight container in the fridge. Use within three days, reheating before enjoying.