Bacon Breakfast Casserole Recipes

Steps:

• In a large skillet, cook bacon in batches over medium heat until crisp. Remove to paper towels to drain., In a greased 4- or 5-qt. slow cooker, layer a third of each of the following: potatoes, reserved bacon and cheese. Repeat layers twice. In a large bowl, whisk eggs, milk, salt and pepper; pour over top. Cook, covered, on low until eggs are set, 4-5 hours. Turn off slow cooker. Remove crock insert to a wire rack; let stand, uncovered, 30 minutes before serving. If desired, sprinkle with parsley.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble.
• Place Cheddar cheese into the bottom of the prepared dish and sprinkle with flour. Toss together with your fingers to distribute evenly. Sprinkle bacon evenly over the cheese.
• Beat eggs, milk, salt, pepper, seasoned salt, dry mustard, onion powder, garlic powder, and paprika in a bowl. Pour over the bacon and cheese.
• Bake, uncovered, in the preheated oven until the center is set and the top has browned, about 45 minutes. Let stand for 5 minutes before cutting and serving.

Steps:

• Preheat oven to 350 degrees F. Cook bacon in large skillet until crisp. Reserve 2 tablespoons of the drippings. Drain bacon on paper towels; crumble and set aside. Add onion to drippings in skillet; cook and stir 3 minutes or until softened.
• Spread 1/2 of the bread cubes in 13x9-inch baking dish. Layer with 1/2 each of the onion, bacon, Cheddar cheese and mozzarella cheese. Spread evenly with cottage cheese. Top with remaining bread cubes, onion, bacon, Cheddar cheese and mozzarella cheese.
• Beat eggs in medium bowl until foamy. Add milk, mustard, nutmeg and pepper; beat until well blended. Pour evenly over top. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 minutes.
• Bake 40 to 50 minutes or until center is set and top is golden brown.

Steps:

• Crack all 12 eggs into an 8 cup measuring cup then fill the rest of the way to the 8 cup line with milk. Stir well.
• Cube bread and put into greased 9x13 baking dish until level full.
• Put bread in large bowl and toss well with cheese and bacon and then return to the baking dish.
• Pour egg mixture over the bread mixture in the baking dish until it comes up about half-way in the pan.
• Top with melted margargine and refrigerate overnight.
• Preheat oven to 350.
• Bake casserole for 60-90 minutes or until it rises well and is brown on top.

Steps:

• Spray a 9x13 inch casserole dish with nonstick spray or grease with butter.
• Place the shredded cheese in the dish and sprinkle with a tablespoon of flour. Toss together with your fingers to distribute evenly.
• Sprinkle bacon evenly over cheese.
• Beat the eggs, milk, salt, pepper, seasoned salt, dry mustard, onion, garlic, and paprika.
• Pour over the bacon and cheese.
• Cover and refrigerate overnight.
• Preheat oven to 325 and bake uncovered for 45 minutes or until the center is set and the top has browned.
• Let stand for 5 minutes before cutting and serving.

Steps:

• Preheat oven to 400 degrees. On a lightly floured surface, roll pastry to 10-inch square (trim the edges with a paring knife). Place pastry into an 8-inch square baking pan, folding corners to fit. Prick bottom of dough with a fork.
• Heat a large skillet over medium-high heat. Add bacon; cook, stirring occasionally, until pieces start to brown, 4 to 5 minutes. Add onions; cook, stirring occasionally, until bacon is crisp and onions are lightly browned, 5 to 7 minutes. With a slotted spoon, transfer mixture to a plate; let cool slightly.
• Scatter onion mixture over pastry. In a small bowl, whisk eggs, cream, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Pour egg mixture into pastry shell. Sprinkle Gruyere over top. Bake until filling is set and top is golden brown, about 40 minutes.

Steps:

• Preheat the oven to 375 degrees. Coat a 9x13 inch pan with cooking spray.
• Place the Veggie Tots in a single layer on the bottom of the pan.
• In a large bowl whisk together the eggs and milk until thoroughly combined.
• Stir in 3/4 of the bacon and 1 cup of the cheese.
• Add salt and pepper to taste.
• Pour the egg mixture over the veggie tots.
• Sprinkle the remaining bacon and cheese over the top of the egg mixture.
• Bake for 45 minutes or until center is set.
• Place the tomatoes, avocado and green onions in a bowl; stir to combine.
• Spoon the tomato mixture over the top of the casserole and serve.

Steps:

• Place 4 of the bread slices on bottom of greased 8-inch square baking dish; top with bacon, mushrooms, onions and cheese. Cover with remaining 4 bread slices.
• Beat eggs and milk with wire whisk until well blended; pour over bread; cover. Refrigerate at least 1 hour or overnight.
• Bake, uncovered, in preheated 350°F-oven for 1 hour or until center is set. Let stand 10 minutes before cutting to serve.

Steps:

• Spray a 9-inch square baking dish with cooking spray. Place bread slices in a single layer in the bottom of the prepared baking dish.
• Whisk milk, egg substitute, and chives together in a bowl; pour over bread slices into prepared baking dish. Sprinkle bacon crumbles over the top. Cover the dish with plastic wrap and refrigerate, 8 hours to overnight.
• Remove and discard plastic wrap from baking dish; let dish come to room temperature, about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake casserole in the preheated oven for 40 minutes. Sprinkle cheese over the top and continue baking until cheese is melted and casserole is set, about 5 minutes more.