I can’t be the only one who thinks you really can’t go wrong with bacon and eggs for breakfast. And when it’s served up in the form of a delicious and EASY casserole it just gets even better.

I’ve served this to a group of hungry girls the morning after a sleepover (not a crumb left behind) and have even made it as a quick and simple breakfast for dinner meal. It’s meaty, cheesy deliciousness that no one can turn down. (Trust me, I’ve tried!).

So run—don’t walk—to the fridge and start throwing this together. You’ll be in breakfast casserole heaven in no time.

 

INGREDIENTS

16 ounces cheese, shredded (I used half cheddar and half pepper jack)*

1 tablespoon Gold Medal flour

1 pound bacon, cooked and crumbled**

12 eggs

1 cup milk

1 and 1/2 teaspoons salt

3/4 teaspoon pepper

1/2 teaspoon seasoned salt

1/4 teaspoon dry mustard

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/4 teaspoon paprika

 

INSTRUCTIONS

Spray a 9×13 inch casserole dish with nonstick spray or grease with butter.

Place the shredded cheese in the dish and sprinkle with 1 tablespoon of flour. Toss together with your fingers to distribute evenly.

Sprinkle bacon evenly over the cheese.

Beat the eggs, milk, salt, pepper, seasoned salt, dry mustard, onion, garlic, and paprika.

Pour over the bacon and cheese.

Cover and refrigerate overnight.

Preheat oven to 325 degrees F. Bake uncovered for about 45 minutes, or until the center is set and the top has browned.

Let stand for 5 minutes before cutting and serving.

 

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Quick tip: Other breakfast meats such as ham or sausage would be equally as good in this dish. Cook up a pound of either of those in place of bacon or split it 50/50.

Big thanks to The Food Charlatan for this tasty breakfast recipe!