Savory Breakfast Dish, Bacon, Eggs & Cheese

This baked breakfast casserole is a crustless quiche loaded with bacon, Swiss cheese, and scallions in a creamy egg custard. Everything gets mixed in one bowl, poured into a baking dish, and goes straight into the oven. No crust to fuss with, no precooking the eggs.

Par-cooking the bacon first is important. It renders out excess fat so the casserole isn’t greasy, and gives the bacon a head start so it finishes crispy in the oven. Cut it into 1-inch pieces before adding to the egg mixture so every scoop gets some in it.

The custard base is simple: beaten eggs mixed with half-and-half, which bakes into a silky, set texture. Swiss cheese melts through the custard and adds nutty, savory richness. A few minutes of resting after it comes out lets the custard firm up for cleaner slices.

Pro Tips

• Par-fry the bacon until it’s about halfway done. It’ll finish cooking in the oven without burning.
• Don’t overbake. The center should jiggle slightly when you pull it out. It sets up as it rests.
• Use white pepper instead of black for a milder, less visible seasoning in the pale custard.
• Add mushrooms if you have them. They add an earthy depth that pairs well with the Swiss and bacon.

Variations

• Swap Swiss for Gruyere for an even nuttier, more complex cheese flavor.
• Add diced ham instead of bacon for a less smoky version.
• Layer sliced tomatoes on top before baking for a pop of color and acidity.