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Overnight Bacon Casserole is the perfect dish for an Easter brunch, overnight guests or dinner anytime. Assemble the night before, refrigerate and bake in the morning. Breakfast is served!
Besides breakfast, this bacon casserole is perfect for dinner too. Some of my other favorite breakfast for dinner dishes include Breakfast Pizza, Easy French Crepes and Apple Dutch Baby.
For other bacon or pork recipe inspiration, check out these recipes for Pork Tenderloin and Sausage Flatbread, Ham Quiche and Mustard Herb-Crusted Roast.
This is a sponsored conversation on behalf of the National Pork Board; all opinions are my own.
With all the craziness of COVID-19 going on right now Easter is probably going to look a little different for all of us. It may not be the big family gathering it usually is. At our house, it will just be Jim and me. We go back and forth between Easter dinner and Easter brunch from year to year depending on what time our church services are held that year. This year though, there will be no Easter service so we can do whatever we want!
Easy Breakfast Idea
I love a good brunch and all the delicious brunch dishes such as this Bacon Casserole. I have loved working with the National Pork Board in the past, remember my trip to the pig farm? And I’m excited to partner with them again and share with you their recipe for Overnight Bacon Casserole.
This recipe is just what you need right now. It only has 6 ingredients, most of which you probably have on hand, and if not, the recipe is super flexible and allows for you to use what you have in your pantry and refrigerator. It is also an easy recipe to half or double depending on how many people you are feeding!
Bacon Casserole Ingredients
Bacon. If you don’t happen to have bacon on hand you could use any pork product you have on hand or in your freezer. It would be great with leftover ham too. For the best and easiest way to cook bacon, check out this post. Pork is always a delicious and economical choice.
Eggs. You will need six eggs.
Milk. If you have some non dairy eaters feel free to use almond milk or even coconut milk.
Cheese. I used cheddar cheese but it would be great with a combination of cheeses too including Monterey Jack, Mozzarella, Pepper Jack and Colby. Get creative with your combination.
Seasoning. The recipe calls for dry mustard but if you don’t have dry mustard, just use a Tablespoon of Dijon or yellow mustard. You could also leave the mustard out. I salt and pepper to taste and like sprinkling a little bit of coarse finishing salt on the top after baking.
Bread. This is a perfect way to use up all those leftover pieces of bread, buns or rolls you may have in the pantry. I used a whole wheat sourdough bread.
Optional Add Ins: Use what you have! Maybe some diced green peppers or chilies, chopped spinach or whatever veggies you happen to have in the refrigerator. Just saute them in a little olive oil to soften them and then add them in with the cheese and bacon. I like to garnish the top with some green onions.
How to Make Bacon Casserole
- In a large bowl, combine beaten eggs, milk, cheese and dry mustard.
- Add in bacon and cheese and stir to combine.
- Add in the bread and stir to coat the bread with egg mixture.
- Pour into a greased pan 8 x 8 pan.
- Cover with plastic wrap and refrigerate overnight. I love serving this when we have overnight guests as it makes fixing them breakfast so easy! Just pull it out in the morning and bake at 325 degrees F. for 45 minutes or until golden brown on top.
- Garnish with some diced green onion and a sprinkle of coarse salt if you like.
Breakfast for Dinner Idea
Don’t wait for Easter or overnight guests to enjoy this delicious bacon casserole though. It’s perfect for dinner any time. You do not have to refrigerate overnight if you want to serve it right away. Just let it sit for 15-20 minutes to allow the bread to absorb the egg mixture and then bake.
Some of my other favorite overnight breakfast ideas include:
Bacon Casserole Recipe
Overnight Bacon Casserole
Ingredients
- 1 lb bacon cooked and crumbled or cut into small pieces
- 8 slices whole wheat bread crusts removed and bread cubed
- 6 eggs
- 1 1/2 cups milk I used 2 percent
- 1 cup Cheddar Cheese
- 1/2 tsp dry mustard
- green onions for garnish on top
Instructions
- Cut strips of bacon into 1/2 inch pieces. Cook bacon in skillet over medium heat until crisp or use oven bake method. Blot bacon with paper towels. Discard accumulated bacon grease.
- Remove crusts from bread and reserve for another use. Cut bread slices into cubes, set aside.
- In a large bowl, beat eggs, stir in milk, cheese and mustard. Gently stir in bacon and bread cubes into egg mixture; spoon into buttered 8 x 8 inch baking dish. Cover tightly and refrigerate overnight.
- Remove from refrigerator and let stand at room temperature for 15 minutes. Bake, uncovered at 325 degrees F for 45 minutes or until a knife inserted midway between center and outer edges comes out clean.
- Garnish with green onions.
Nutrition Facts:
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