Bacon & Egg Casserole

This breakfast casserole is built in layers like a savory bread pudding. Buttered croutons on the bottom, cheddar cheese over that, a seasoned egg-and-milk custard poured over everything, and crispy bacon crumbles scattered on top.

The croutons soak up the custard as the casserole bakes, turning soft and custardy inside while the edges stay slightly crisp. Using croutons instead of bread slices means you skip the step of cutting and cubing bread, and the already-toasted croutons hold their texture better.

The mustard in the egg mixture is subtle but important. It adds a background tang that cuts through the richness of the cheese, eggs, and bacon. You won’t taste mustard, but you’d notice something was missing without it.

Kitchen Tips

• Cook the bacon until truly crisp before crumbling. Chewy bacon releases grease into the casserole as it bakes and makes the top soggy.
• Let the casserole rest 15 minutes after baking. This isn’t optional. The custard continues to set during resting, and cutting too early gives you a runny mess.
• Pour the egg mixture slowly and evenly over the cheese layer. Pouring in one spot pushes the cheese aside and creates uneven distribution.
• This can be assembled the night before and refrigerated. Add 10 minutes to the bake time if going straight from the fridge to the oven.

Variations

• Add diced green onions or sauteed mushrooms between the cheese and custard layers for a veggie boost.
• Use pepper jack cheese instead of cheddar for a spicier kick.
• Replace bacon with crumbled breakfast sausage or diced ham for a different protein.