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Bacon and Eggs Casserole

Because it's fast to fix and such a great hit with family and friends, this bacon and eggs dish is a favorite of mine to make for brunches. Served with a fruit salad, hot muffins and croissants, this bacon and eggs casserole is excellent for an after-church brunch. —Deanna Durward-Orr, Windsor, Ontario
  • Total Time
    Prep: 20 min. Bake: 40 min.
  • Makes
    10 servings

Ingredients

  • 4 bacon strips
  • 18 large eggs
  • 1 cup whole milk
  • 1 cup shredded cheddar cheese
  • 1 cup sour cream
  • 1/4 cup sliced green onions
  • 1 to 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper

Directions

  • In a large skillet, cook bacon over medium heat until crisp. Remove to paper towel to drain.
  • In a large bowl, beat eggs. Add milk, cheese, sour cream, onions, salt and pepper.
  • Pour into a greased 13x9-in. baking dish. Crumble bacon and sprinkle on top. Bake, uncovered, at 325° until knife inserted in center comes out clean, 40-45 minutes. Let stand for 5 minutes.
Nutrition Facts
1 each: 289 calories, 22g fat (10g saturated fat), 420mg cholesterol, 508mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 16g protein.

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