Bacon & Egg Breakfast Casserole

35 minutes
15 minutes
Recipe developed for BC Egg by

For an extra easy morning, put this casserole together the night before, wrap tightly and refrigerate overnight. Then, pop it in the oven in the morning and enjoy!


  • 4-6 slices bread, crusts trimmed, cut into quarters
  • 6 eggs
  • 1 1/2 cups (375 mL) milk
  • 4 slices of bacon, cooked and diced
  • 1/2 cup (125 mL) shredded Cheddar cheese, divided
  • 1/2 cup (125 mL) sliced mushrooms, browned (see note)
  • 1/2 cup (125 mL) frozen hash brown potatoes, thawed (see note)


  1. Preheat oven to 350°F (180°C).
  2. Spray 9-inch (23 cm) square baking pan with cooking spray (a 7×11″ pan works well too). Arrange bread slices in pan, overlapping slightly.
  3. Sprinkle bacon, 1/4 cup (50 mL) cheese, and fried mushrooms over bread slices.
  4. Whisk eggs and milk together. Pour mixture over bread slices and toppings. Sprinkle potatoes and remaining cheese over entire dish.
  5. Bake in preheated 350°F (180°C) oven until lightly browned and knife inserted near centre comes out clean, about 35 minutes.


To lighten up this recipe, you can substitute part-skim milk, turkey bacon, and light cheddar cheese. Assembly and baking time will remain the same.

You can sauté your mushrooms with the bacon if you like. Alternatively, you can remove the bacon from the pan when done, drain most of the fat reserving about 2 tsp, and sauté your mushrooms in the reserved bacon fat.

For an extra crispy top, pre-brown your hashbrowns a bit before adding to the casserole.

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