Comida Kraft
Recipe Box

Bacon Breakfast Casserole

(65) 52 Reviews
Prep Time
Total Time

6 servings

This cheesy bacon and egg casserole has breakfast omelet favorites layered into one delicious dish. They'll wake up early for this one!

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What You Need

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Make It

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  • 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.


Prepare as directed, using KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese and fat-free milk.


When a recipe calls for crumbled cooked bacon, make the task easier by snipping the raw bacon into 1/2-inch pieces right into the skillet with clean kitchen scissors. The bacon cooks faster and is already crumbled!

Checking Casserole Doneness

To check a casserole for doneness, insert a clean food thermometer into the center of the casserole. When the thermometer registers 165ºF, the casserole is done.


  • 6 servings

Nutritional Information

Serving Size 6 servings
Calories 330
Total fat 19g
Saturated fat 9g
Cholesterol 170mg
Sodium 670mg
Carbohydrate 21g
Dietary fiber 1g
Sugars 6g
Protein 19g
% Daily Value
Vitamin A 15 %DV
Vitamin C 0 %DV
Calcium 35 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • madelynesmom1101 |

    I substituted cooked hash browns (shredded potatoes) for the initial layer of bread that were seasoned ever so slightly with powdered chicken bouillion. The dish turned out fabulous! Will definitely be making it again. The fact that I can make it the night before and refrigerate til morning is also a plus!

  • jmcnabb1 |

    I prepped this last night and baked it this morning for a work event and got rave reviews. Easy, tasty. I used a bigger pan so I added more bread and two more eggs and it still cooked nicely in exactly an hour.

  • mary2430 |

    This was very good, believe me I will make this recipe again!-Mary2430

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