Loaded with green onions and cheddar cheese this egg casserole with bacon is a great recipe to have on hand for holiday brunches!
Prep Time10 minutesmins
Cook Time35 minutesmins
Total Time45 minutesmins
Course: Eggs
Cuisine: American
Keyword: bacon and egg casserole, bacon egg and cheese casserole, breakfast casserole with bacon, egg and cheese casserole, egg casserole recipe, egg casserole with bacon
Servings: 9servings
Calories: 357kcal
Author: Averie Sunshine
Ingredients
½cupunsalted buttermelted and divided
1cupKrusteaz Buttermilk Pancake Mix
1cupmilkdivided
4large eggsdivided
2cupsshredded cheddar cheese8 ounces, divided
about 10 slices baconcooked, drained, and diced small, divided (see tip below)*
about 4 green onionsabout 1/3 cup, trimmed and sliced into thin rounds plus more for garnishing if desired
½teaspoonfreshly ground black pepperor to taste
Instructions
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.
Notes
*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.