This Recipe Serves 16 People, But I Never Share When I Make It!

  • bacon casserole

The last time you made a breakfast casserole, what was the main ingredient in it? Probably lots of egg, right? While that’s entirely essential to any good breakfast casserole, I think breakfast casseroles aren’t nearly as filling as they should be.

That’s where my special ingredient comes in: French bread! All I do is cube up a loaf of French bread, and line the bottom of my casserole dish. This way, I’m not using nearly as much egg AND the breakfast is far more filling.

Don’t forget the loads of cheese an bacon I have in this recipe. You’ll love this breakfast, I swear.



4 cups French bread, cubed (remove crust if desired)

2 cups Mexican blend cheese, shredded

10 eggs, lightly beaten

1 quart milk

1 tsp. dry mustard

1 tsp. salt

1/4 tsp. onion powder

Freshly ground pepper to taste

8 to 10 slices bacon, cooked and crumbled

1/2 cup mushrooms, sliced



Slice the crust off of the French bread. It’s optional, but we find that it makes it easier for the egg to soak into the bread if there isn’t any crust

Spray a 9×13-inch baking dish with cooking spray. Arrange the crust-less bread in cubes (we just pull off small chunks by hand) in the baking dish until the entire bottom is covered.

Sprinkle the bread crumbs with the cheese.

In a large bowl, combine the eggs, milk, dry mustard, salt, onion powder, and pepper and mix until completely blended.

Pour the egg mixture evenly over the bread crumbs and cheese.

Sprinkle everything with the bacon and mushrooms. We leave half of the mushrooms off because my little brother isn’t fond of them. You can then cover and chill the dish for up to 24 hours.

When you’re ready to go, bake at 325* uncovered for 1 hour or until set (the sides are golden brown and clearly cooked). You can tent the dish with aluminum foil if it begins to overbrown.

Once it has cooled and is easy to cut, divide it into 16 even slices and serve!



Quick Tip: For a quick fix, use bacon bits instead of cooking your own bacon.

Recipe and image courtesy of: Eating Bender


By | 2017-12-10T13:53:34+00:00 December 8th, 2017|004, Author, Breakfast, Main Dish|0 Comments

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