Bacon Cheddar Egg Bake

Individual Serving Bacon Cheddar Egg Bake

Bakery bread that is close to its “sell by” date is often marked down in order for it to sell quickly before it spoils. You can often nab some fantastic deals on baked goods if you keep your eyes open while shopping. You should try to eat it right away for best quality. But, if you aren’t able to eat the bread the day you purchase it, there are a number of dishes that actually taste better with slightly dry bread – perfect use of these bargain purchases.

One of those great recipes is the egg bake. It’s basically bread, cheese, meat and/or veggies, covered in an egg and milk mixture that is refrigerated overnight and baked in the morning. This is a great way to feed a crowd early in the morning as well as an ideal dish to take to brunch get-togethers. Sounds like a great holiday meal to me! It also makes an elegant lunch when paired with a salad.

Usually egg bakes are prepared in 9 x 13-inch baking pans. However, I enjoy making things in individual servings. The following is a basic recipe that feeds one. You can customize it however you want and prepare as many as you would like to feed. 2-cup baking dishes are ideal.

Visit Ultimate Recipe Swap this week for a great roundup of Fourth of July recipes.

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Comments

  1. I love making delicious, comforting breakfasts in the morning! I’d love to make this! You should consider submitting this to Recipe4Living’s Breakfast Casserole Recipe Contest! You could win a whole bunch of things from Melitta Coffee!

  2. Hello, I am new to the world of blogging. I was admiring your selection of freezer recipes, as these are some things I would like to try in our attempt to be as prepared as possible before children. But anyways back to my question…How are you freezing these? Just prepare and instead of placing in refrigerator over night put in freezer? Thank you so much.

  3. Nancy Johnson says:

    Does this have to be refrigerated overnight or can it be cooked immediately?

  4. Would this work in the microwave. I’m trying to think of good microwave egg dishes for work. I leave for work very early and work out before I start my day and am ravenous by the time 8:00 AM rolls around. But we don’t have an oven in the office…

  5. Do you think this recipe could be made in a Giant Muffin tin? The 6x size? How long would you guess for a baking time then? Have you ever made it smaller than the 2-cup size?

  6. Hello,

    Do you have the recipe for making this in say a 8 x 8 or 13 x9 pan? Thank you!

  7. Sarah Bass says:

    Bacon, cheese, eggs, bread??? What’s not to love? I’m going to try this in an 8×8 for our Saturday morning breakfast! I have a large loaf of simple bread I made yesterday that will be perfect for this. I LOVE breakfast casseroles but my dear husband and children are not so crazy about them. Hmm…maybe I’ll make pancakes for them and eat this myself! :D
    By the way, we don’t buy hotdog or hamburger buns or sub rolls anymore. We use your recipes in the bread machine and we’re all happy! And I’m putting together the onion soup mix today for dip with our Friday night chips and hamburgers. Thanks so much, Jessica.

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