Description
A rich and hearty breakfast casserole made with toasted bread cubes, creamy eggs, crispy bacon, and melted cheddar cheese, finished with fresh green onions. Perfect for brunch, holidays, or make ahead mornings.
Ingredients
Units
Scale
- 8 large eggs (about 400 grams without shells)
- 2 cups milk (about 480 milliliters)
- 8 slices thick cut bacon, cooked and chopped (about 300 grams)
- 2 cups shredded cheddar cheese (about 200 grams)
- 6 cups crusty bread, cubed (about 300 grams)
- 1/2 cup green onions, sliced (about 50 grams)
- 1 teaspoon salt (about 6 grams)
- 1/2 teaspoon black pepper (about 2 grams)
Instructions
- Preheat the oven to 350 degrees Fahrenheit or 175 degrees Celsius and lightly grease a 9×13 inch baking dish.
- In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until smooth.
- Cook the thick cut bacon in a skillet until crispy, then drain and chop into bite sized pieces.
- Spread the cubed crusty bread evenly in the prepared baking dish.
- Sprinkle the cooked bacon and shredded cheddar cheese evenly over the bread.
- Pour the egg mixture evenly over the entire dish, ensuring all bread pieces are coated.
- Let the casserole sit for 10 to 15 minutes to allow the bread to absorb the mixture.
- Bake for 40 to 45 minutes, until the center is set and the top is golden brown.
- Remove from the oven and sprinkle sliced green onions on top.
- Let rest for 10 minutes before slicing and serving.
Notes
- Use slightly stale bread for the best texture.
- Do not overbake to keep the center soft and custardy.
- Assemble the casserole the night before and refrigerate for an easy morning bake.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 4g
- Sodium: 780mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 220mg