7 Shares

There’s something magical about the classic combination of bacon and eggs – it’s warm, hearty, and fills the kitchen with an irresistible aroma! A bacon and egg breakfast casserole is the perfect recipe for weekend brunches, holiday mornings, or meal prep for busy weekdays. This dish is easy to prepare, customizable with your favorite ingredients, and serves a crowd. Plus, you can make it the night before, so all you need to do in the morning is pop it in the oven!

Why You’ll Love This Bacon and Egg Breakfast Casserole

Easy to Make: Just layer the ingredients, pour in the egg mixture, and bake.
Perfect for Crowds: This casserole can feed a big family or a gathering.
Versatile: Add vegetables, swap cheeses, or use different meats to suit your taste.
Make-Ahead Friendly: Prepare it the night before and bake in the morning for minimal effort.

Bacon and Egg Breakfast Casserole

Print Recipe Pin Recipe

Cook Time 3

Total Time 3

Servings

Calories 370 kcal

Ingredients

8 slices of bacon
12 large eggs
1 tsp 5 ml sea salt
1 cup 240 ml heavy cream
1 cup 240 ml shredded cheddar cheese (optional, for added flavor)

Instructions

Cook the bacon until crispy in a skillet over medium-high heat. Once cooked, crumble the bacon into small pieces.
In a mixing bowl, crack the eggs and beat them.
Add sea salt and heavy cream to the beaten eggs, mixing until well combined.
Stir in the crumbled bacon pieces into the egg mixture.
Grease the slow cooker with a small amount of bacon grease or cooking spray.
Pour the egg and bacon mixture into the slow cooker.
If desired, sprinkle shredded cheddar cheese over the top for added flavor.
Cover the slow cooker with the lid.
Cook on low heat for 2-3 hours or until the egg casserole is set and slightly golden on top.
Once cooked, cut into servings and serve the bacon and egg breakfast casserole hot.