Bacon Cheddar Egg Bake

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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.

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Bacon Cheddar Egg Bake
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
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.
Course: Breakfast, Main Course
Cuisine: American
Keyword: bacon, bacon and egg casserole, breakfast, breakfast casserole, egg, egg bake, egg casserole, eggs
Servings: 8
Calories: 343 kcal
Author: Jessica Fisher
  • 6 cups bread cubes
  • 1 1/3 cup shredded cheddar
  • 4 slices bacon cooked and chopped
  • 9 eggs beaten
  • 2 cups milk
  • 1/4 teaspoon black pepper
  1. Grease a 9x13-inch baking dish. Spread the bread cubes across the bottom. Sprinkle the cheese and bacon over the bread cubes.

  2. In large mixing bowl, combine the egg, milk, and black pepper. Pour the egg mixture over the bread and cheese mixture.

  3. Cover and refrigerate overnight.
  4. 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.

Recipe 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.

Nutrition Facts
Bacon Cheddar Egg Bake
Amount Per Serving
Calories 343 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 8g50%
Cholesterol 217mg72%
Sodium 504mg22%
Potassium 266mg8%
Carbohydrates 24g8%
Fiber 2g8%
Sugar 6g7%
Protein 19g38%
Vitamin A 555IU11%
Calcium 290mg29%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

About Jessica Fisher

I believe anyone can prepare delicious meals—no matter their budget.

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  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.

    • Jessica says

      Yes, that is how I prep for freezing.

  3. Nancy Johnson says

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

    • Jessica says

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

  4. sharon says

    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…

    • Jessica says

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

  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. Jennifer says


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

    • Jessica says

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

  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! 😀
    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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