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Overnight Breakfast Casserole with Bacon


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Rate this recipe 4.4/5 (5 Votes)


  • 12 slices egg bread (or any type of bread will work), cubed
  • 12 slices crispy bacon, crumbled (or 1 cup diced ham)
  • 3 green onions, sliced
  • 1/2 red bell pepper, finely diced
  • 4 cups grated cheese, cheddar works well
  • 6 eggs
  • 3 cups milk
  • 1/2 teaspoon each dry mustard, salt & black pepper


Adapted from


Step 1

Cube bread and leave out overnight or place in the oven at 300 degrees for about 10 minutes to dry slightly. (Do not brown or toast it).
Combine eggs, milk, & seasonings.
Layer ½ of the cubes in a greased 9x13 pan. Top with ½ of the bacon, green onions, red peppers and cheese. Repeat layers one more time.
Pour egg mixture over top. Cover and refrigerate overnight (or at least 3 hours).
Remove from fridge and let sit on the counter while preheating the oven to 350 degrees. Bake covered with foil 45-55 minutes or until a knife inserted in the center comes out clean. (If you are baking 2 pans increase cooking time to 60-80 minutes).

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