Focused recipe
Bacon and Cheese Breakfast Casserole
A hearty breakfast casserole loaded with crispy bacon, melted Monterey Jack cheese, and fresh green onions. Easy to prepare and perfect for weekend brunches or holiday mornings.
American Updated 7/29/2014
Ingredients
Measured from the catalog payload.
- 6 strips bacon cooked and crumbled
- 6 eggs beaten
- 1 1/4 cup milk
- 3/4 cup green onions chopped
- 1 cup Monterey Jack cheese shredded
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper ground
Instructions
7 cooking steps
- Preheat oven to 350°F (175°C).
- Arrange bacon in a large skillet and cook over medium heat until crisp. Transfer to a paper towel-lined plate to drain, then crumble and set aside.
- In a large mixing bowl, whisk together eggs, milk, salt, and pepper until well combined. Stir in the shredded cheese.
- Add the crumbled bacon and chopped green onions to the egg mixture, stirring to distribute evenly.
- Pour the mixture into a greased 9x13 inch baking dish. Cover tightly with aluminum foil that has been lightly greased on the underside (to prevent sticking).
- Bake for 40 minutes, or until the eggs are set and a knife inserted in the center comes out clean.
- Remove from oven and let cool for 5 minutes before serving. Cut into portions and serve warm.
Catalog details
Useful for browsing and sync.
Egg No tags Public recipe Revision 1
Recipe notes
- Can be assembled the night before and refrigerated overnight. Add 5-10 minutes to baking time if cooking from cold.
Storage notes
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat individual portions in the microwave for 1-2 minutes.