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    Home » Budget Recipes

    Overnight Egg Bake with Bacon and Cheddar

    Published: Mar 10, 2020 · Modified: Jan 31, 2021 by Jessica Fisher

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    As an Amazon Associate I earn from qualifying purchases. For more details, please see our disclosure policy.
    Jump to Recipe Print Recipe

    Making this Overnight Egg Bake is a great way to feed a crowd early in the morning for breakfast or to serve as lunch when paired with a salad. It also makes for an ideal dish to take to brunch get-togethers and is great for using up a lot of milk so you don’t waste it.

    Love eggs? Got extras that need using? Be sure to check out our recipes for what to make with eggs.

    plate of egg bake and salad this …

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    Somedays you’ve got time to prep a meal right before you want to eat it. Other days, you just don’t have the time.

    That’s when freezer meals and other make-ahead dishes come into play.

    You can do the cooking when it’s convenient to do so and enjoy the dish when you’re ready — without a lot of last minute hassle.

    Overnight Egg Bake with Bacon and Cheddar 

    One recipe that fits this bill perfectly is the Overnight Egg Bake. A creamy egg custard enrobes tender bread cubes studded with bacon and cheddar cheese. It’s an ideal make-ahead breakfast or lunch.

    Bacon and Cheese Egg Bake in casserole dish

    What is in an overnight egg bake?

    An egg bake is basically cubed bread, cheese and/or meat and/or veggies, covered in an egg and milk mixture that is refrigerated overnight and baked in the morning. 

    In some ways it’s like a savory bread pudding.

    Of course, you don’t have to add the bread, like this Spicy Turkey Egg Bake

    What kind of bread should I use in an egg bake?

    Since the bread cubes absorb moisture from the egg custard, dry bread is best for an 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. This bread is perfectly good, but may be a bit dry, making it perfect for egg bakes!

    ingredients for Overnight Egg Bake

    What size pan do you use for an egg bake?

    Usually egg bakes are prepared in 9 x 13-inch baking pans. However, if you enjoy making things in individual servings, be sure to see the notes for directions in making single-serve portions.

    Can I freeze an egg bake?

    Egg casseroles freeze beautifully. Assemble, wrap, and freeze prior to the baking step in the recipe. 

    The night before you want to serve it, remove the dish from the freezer and place it in the fridge to thaw. Bake as normal in the morning.

    step by step photos to make egg bake

    How do you make an overnight egg bake?

    An egg bake is super easy to prepare, especially since you can make it several hours in advance.

    1. Assemble all your ingredients.
    2. Spray a baking dish with cooking spray.
    3. Spread the bread cubes across the bottom of the dish.
    4. Sprinkle the cheese and bacon over the bread cubes.
    5. Whisk together the eggs, milk, mustard, and pepper. Pour this mixture over the bread cubes. Cover and refrigerate overnight or for several hours.
    6. Preheat the oven and bake.
    7. Serve hot or warm.

    salad and egg bake on plate

    How can I make this recipe economically?

    This recipe isn’t expensive to make, even from scratch. However, there are things that you can do to make your sweet treat even better.

    • Stock up on ingredients when they are on sale. When you see a good price on bacon, cheese, and eggs, stock up and stash for later. 
    • Use up leftovers. This is a great recipe for using up whatever you have left from other meals: obviously cubed bread and shredded or crumbled cheeses, but also chopped onion and cooked veggies. You can swap out the bacon for leftover ham or sausage if you have it.

    How I make this recipe easily:

    This recipe really couldn’t be easier than it is, but having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs.

    Here are the tools that I use for this recipe:

    • stainless steel mixing bowl – I’m not sure you have too many of these.
    • silicone spatula/spoon – I have two or three of these – so convenient!
    • USA muffin pans – best pans ever. No need to spray and they easily wash up.
    • wire whisk – be sure to get one with a sealed barrel so that dish water won’t get stuck in the crevises.
    cut slice of egg bake on plate with fork
    If you prepare this recipe, be sure to share a picture on social media and hashtag it #GOODCHEAPEATS. I can't wait to see what you cook up!
    plate of egg bake and salad

    Overnight Egg Bake with Bacon and Cheddar

    Breakfast comes together easily in this hearty egg casserole. Studded with bacon and cheddar cheese this egg bake is one you’ll want on repeat.
    5 from 2 votes
    Print Pin Rate
    Course: Breakfast, Main Course
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 8
    Calories: 343kcal
    Author: Jessica Fisher

    Ingredients

    • 6 cup bread cubes
    • 5 oz cheddar cheese (shredded) (1 ¼ cup)
    • 4 slices bacon cooked and chopped
    • 9 egg beaten
    • 2 cup milk
    • 1 tablespoon Dijon mustard
    • ¼ teaspoon black pepper
    US Customary – Metric

    Instructions

    • Grease a 9×13-inch baking dish. Spread the bread cubes across the bottom. Sprinkle the cheese and bacon over the bread cubes.
    • In large mixing bowl, combine the egg, milk, mustard, and black pepper. Pour the egg mixture over the bread and cheese mixture.
    • Cover and refrigerate overnight.
    • In the morning, preheat the oven to 350F. Bake for 45 minutes to 1 hour, or until puffy, and a tester inserted comes out clean.
    • Serve hot or warm.

    Notes

    Note: To freeze: Once assembled, place the dish, covered, in the freezer. Thaw in the refrigerator overnight before proceeding with the baking step.
    To prepare individual servings: divide the ingredients among 8 large ramekins. Proceed with the recipe, adjusting the baking time to 20 to 25 minutes.
    Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days.
    Nutritional values are approximate and based on ⅛ the recipe.

    Nutrition

    Calories: 343kcal | Carbohydrates: 24g | Protein: 19g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 217mg | Sodium: 504mg | Potassium: 266mg | Fiber: 2g | Sugar: 6g | Vitamin A: 555IU | Calcium: 290mg | Iron: 3mg
    Tried this recipe?Tell us what you think! Your reviews help us develop better recipes and give newcomers the confidence to try your favorites. Scroll down to leave a starred comment.
    A plate of food on a table, with casserole and salad

    This post was originally published on July 2, 2009. It has been updated for content and clarity.

    « Chicken and Wild Rice Bake
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    Reader Interactions

    Comments

    1. Deja

      August 10, 2024 at 7:57 pm

      5 stars
      I make this is once a month. Versatile to change based on what ingredients I have.

      Reply
    2. Emily R. Kapszukiewicz

      January 01, 2024 at 9:50 am

      5 stars
      Delicious! We used an extra piece of bacon, thick cut with cracked black pepper, and a little extra cheese. The pepper flavor from the bacon added a lot – I recommend finding a way to add more black pepper like in the bacon, cheese, or bread. Will be adding this to the rotation.

      Reply
      • Jessica Fisher

        January 01, 2024 at 9:57 am

        Sounds delicious! Definitely could add cracked pepper to the egg mixture. 🙂 Thanks for the review!

        Reply
    3. Sarah Bass

      October 24, 2013 at 11:26 am

      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! 😀
      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.

      Reply
    4. Jennifer

      February 15, 2012 at 10:49 pm

      Hello,

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

      Reply
      • Jessica

        February 18, 2012 at 9:09 am

        @Jennifer, you should be able to multiply it by 3 or 6 for those pans.

        Reply
    5. Zina :: Let's Lasso the Moon

      November 22, 2011 at 7:24 am

      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?

      Reply
      • Jessica

        November 22, 2011 at 7:26 am

        @Zina :: Let’s Lasso the Moon, I don’t know. I don’t have that size pan. But, when I’m testing something for size, I just go for it, and check for doneness after the first 15 minutes, and then every 5 after that.

        Reply
        • Zina :: Let's Lasso the Moon

          November 22, 2011 at 7:44 am

          Thanks Jessica! I just *had* to share on Pinterest:
          http://pinterest.com/peanutblossom/bring-back-the-family-meal/

          Do you have an account over there? I’d love to follow you or add you as a contributor to some of the fun group boards I’ve got rolling:
          http://pinterest.com/zina/

          I am smitten with your blog. Thank you for all you do!

        • Jessica

          November 22, 2011 at 8:28 am

          Thanks, Zina. I’m fishmama on pinterest. Thanks so much!

    6. sharon

      November 22, 2011 at 6:24 am

      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…

      Reply
      • Jessica

        November 22, 2011 at 7:10 am

        I don’t know. I’ve never microwaved egg dishes. Try it and let me know?

        Reply
    7. Nancy Johnson

      October 02, 2011 at 1:04 am

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

      Reply
      • Jessica

        October 02, 2011 at 7:25 am

        I have never tried cooking it right away. I don’t know. Try it and tell me?

        Reply
    8. Miranda

      August 20, 2011 at 8:22 am

      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.

      Reply
      • Jessica

        August 20, 2011 at 9:37 am

        Yes, that is how I prep for freezing.

        Reply
    9. Sophia

      March 17, 2011 at 7:12 am

      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!

      Reply

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    Hi, I'm Jessica! I'm a 4x cookbook author and 6x mom. I know what it is to be in a hurry and on a budget. I believe anyone can prepare delicious meals -- no matter what's on their plate. I've been featured on Good Morning America, PBS News Hour, and NBC.

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