Cheesy Egg Casserole with Bacon — Loaded with green onions and cheddar cheese, this egg casserole with bacon is a great recipe to have on hand for holiday brunches!
Bacon and Egg Casserole Recipe
Bacon, cheese, and eggs. Comfort food that’s hearty, fills you up, and keeps you warm inside, especially when it’s chilly outside.
This egg casserole with bacon is perfect for lazy weekend brunches or holiday breakfasts, but it’s also great for busy weeknight dinners.
Are you a fan of breakfast for dinner? I grew up in a house where eggs, pancakes, and waffles were included in our regular dinner rotation.
I’ve kept on with the breakfast for dinner tradition for a few reasons: it’s easy, breakfast food is pretty inexpensive, and everyone likes it. A triple win.
This egg casserole recipe is definitely hearty and loaded with flavor from the melted cheese, crisp bacon, and green onions, but still has enough lightness from a secret ingredient: pancake mix. I used Krusteaz Original Pancake Mix. Their mixes are always reliable and this breakfast casserole with bacon proves you can use it for more than just pancakes.
What’s in This Egg Casserole Recipe?
To make this egg casserole with bacon, you’ll need:
- Unsalted butter
- Krusteaz Buttermilk Pancake Mix
- Shredded cheddar cheese
- Green onions
- Black pepper
How to Make Egg Casserole with Bacon
This bacon, egg, and cheese casserole comes together in no time! First, drizzle melted butter into the bottom of a 9×9-inch baking pan.
Then, mix together the pancake mix, more melted butter, milk, and an egg. Pour the mixture into the baking dish and set aside, then sprinkle with shredded cheese and bacon crumbles.
In a separate bowl, whisk together some milk, eggs, pepper, and green onions. Pour into the baking dish, then top with more cheese and bacon before baking.
Can I Double This Recipe?
I’ve only made this breakfast casserole with bacon as written, but I imagine you could double the ingredients and use a 9×13-inch pan. If the pan looks too full, remove some of the egg mixture. You don’t want it to overflow in the oven!
Can I Prep This in Advance?
No, this bacon, egg, and cheese casserole is best the day it’s made. Personally, I enjoy eating the leftovers, but I wouldn’t serve them to guests. Eggs don’t make for wonderful leftovers, in my opinion.
Tips for Making Egg Casserole with Bacon
For the best consistency and flavor, you’ll want to use dairy milk in this recipe. 2% or whole milk is always a good option when making casseroles or pancakes since they contain a bit more fat.
I used shredded cheddar in this bacon and egg casserole, but I imagine you could use any shredded cheese you have on hand. If you use another type of cheese and it turns out well, please let me know!
Lastly, I used one 2.1-ounce package (10 slices) of pre-cooked bacon and simply microwaved it for about 90 seconds to heat through. It’s much faster than having to fully cook bacon and requires less cleanup.
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- 1/2 cup unsalted butter, melted and divided
- 1 cup Krusteaz Buttermilk Pancake Mix
- 1 cup milk, divided
- 4 large eggs, divided
- 2 cups shredded cheddar cheese (8 ounces), divided
- about 10 slices bacon, cooked, drained, and diced small, divided (see tip below)*
- about 4 green onions (about 1/3 cup), trimmed and sliced into thin rounds plus more for garnishing if desired
- 1/2 teaspoon freshly ground black pepper, or to taste
- Preheat oven to 375F. Spray a 9×9-inch square baking pan or casserole dish with cooking spray and even drizzle with 1/4 cup melted butter; set aside.
- To a medium bowl, add the pancake mix, 1/2 cup milk, 1 egg, remaining 1/4 cup melted butter, and whisk until smooth, some tiny lumps are okay. Pour over the melted butter in pan; set aside.
- Evenly sprinkle with 1 cup of cheese.
- Evenly sprinkle with half the bacon; reserve remainder to sprinkle on top; set aside.
- In a large bowl, add remaining milk, remaining 3 eggs, green onions, pepper and whisk to combine. Evenly pour over the cheese and bacon in pan.
- Evenly top with 1 cup cheese and bacon and bake for about 35 to 40 minutes, or until lightly golden brown and set in the center.
- Garnish with additional green onions and serve immediately. Recipe is best hot and fresh but leftovers will keep airtight in the fridge for up to 4 days. Reheat gently in the microwave or as desired.
*Tip: I use one 2.1-ounce package (10 slices) pre-cooked bacon and simply microwave it for about 90 seconds to heat through; much faster than having to fully cook bacon.
Amount Per Serving: Calories: 357Total Fat: 28gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 164mgSodium: 557mgCarbohydrates: 10gFiber: 0gSugar: 2gProtein: 16g
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