My kids can’t help but shout ‘Sunrise Surprise!’ whenever this is baking on a Sunday morning
This Bacon and Egg Breakfast Casserole, often referred to as a savory bread pudding or strata, is an easy, crowd-friendly dish that saves time without sacrificing flavor. Using day-old bread is essential—it absorbs the egg custard far better than fresh bread, creating a light, fluffy texture rather than a soggy result.
Ingredients
| Ingredient | Amount |
|---|---|
| Bacon slices | 8 |
| Large eggs | 6 |
| Milk | 2 cups |
| Day-old bread, cubed | 4 cups |
| Shredded cheddar cheese | 1 cup |
| Green onions, chopped | ¼ cup |
| Salt | 1 tsp |
| Black pepper | ½ tsp |
Instructions
1. Prepare the Oven and Bacon
Preheat the oven to 350°F.
In a large skillet, cook the bacon over medium heat until crisp.
Transfer to paper towels to drain, then crumble into bite-sized pieces.
2. Make the Custard
In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined and smooth.
3. Assemble the Casserole
Add the cubed day-old bread to the egg mixture, gently stirring so each piece is coated.
Fold in the crumbled bacon, shredded cheddar cheese, and chopped green onions.
4. Bake
Pour the mixture into a greased 9×13-inch baking dish.
Bake for 40–45 minutes, until the center is set and the top turns golden brown.
5. Rest and Serve
Let the casserole rest for 5 minutes before slicing. This allows the layers to set, making it easier to cut clean, even portions.
Perfect for brunches, holidays, or busy mornings, this breakfast casserole delivers hearty flavor, comforting texture, and effortless prep—all in one dish.
