Bacon, Egg, + Cheese Everything Breakfast Casserole

Breakfast casserole on a black baking dish with a wooden spoon.

5 from 2 votes

Bacon, Egg, + Cheese Everything Breakfast Casserole

This Bacon, Egg, and Cheese Everything Breakfast Casserole recipe is the ultimate morning comfort--- all baked in one delicious dish! This flavorful creation boasts the delightful fusion of Everything seasoning, eggs, candied bacon, and the heavenly melt of mozzarella and cheddar.

Prep Time15

Cook Time45

Total Time1

Course: Breakfast, Brunch

Keyword: bacon, baked, breakfast, brooklyn, brunch, casserole, cheese, easy, eggs, everything bagel, family-friendly, kid-friendly, one pan

Servings: servings

Calories: 91kcal

Author: Shanika

Ingredients

CASSEROLE:

1 (16 oz.) can organic biscuits, store-bought or homemade
2 cups unsweetened Almond milk, room temp. (You can use whole milk or your fave plant-based milk)
10 large eggs, room temp.
2 tsps Everything but the bagel seasoning (See Post for homemade blend option)
1 teaspoon smoked paprika
1 teaspoon dried parsley
¼ teaspoon red pepper flakes, optional
3-4 cups chopped candied bacon
1 cup shredded or grated mozzarella cheese, organic
2 cups shredded or grated sharp or milk cheddar, organic

US Customary - Metric

Instructions

To start, simply lightly grease a medium baking dish (9 x 13″) with butter or cooking spray and pre-heat your oven to 400 degrees Fahrenheit.

PREPARE THE BATTER:

In a large bowl, whisk together the eggs, milk, smoked paprika, parsley, Everything but the bagel seasoning, and red pepper flakes (if using). Set aside.

PREPARE THE BISCUITS:

If using store-bought biscuits, remove from can and cut each biscuit dough into 1-inch pieces until all are cut.
Add your biscuits pieces into the baking dish and spread around evenly then pour the batter mixture atop pieces. NOTE: It's OK if biscuits float to the top at this point.
Next, add the following: chopped candied bacon, mozzarella cheese, and sharp or mild cheddar cheese. Stir slightly to incorporate ingredients a bit.
Bake the strata for 20 minutes (while loosely covering with foil), then remove foil and continue baking for the remaining 25 minutes or until edges are golden brown (or slightly dark brown, if preferred) and the center is set.
Remove from oven and let it rest for 10 minutes before slicing and serving.
Bon Appetit!

Notes

STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days. Baked strata can be frozen for up to 2 months. Simply thaw out in the refrigerator overnight before leaving it at room temp. for 30 minutes and then heating in the oven.
OVERNIGHT + MAKE AHEAD: To do this, you'll literally follow all of the assembly steps and instead of adding it to oven to bake, you'll simply wrap your baking dish well and refrigerate overnight or for at least 8 hours before removing it the next day and letting it sit at room temp for 20 minutes or so and then baking it. Wallah!
ADDITIONAL INGREDIENTS: While this recipe calls for mild/sharp cheddar, mozzarella, and candied bacon as the star ingredients, you can also create more savoriness by adding chicken (for a meat option), bell peppers, parmesan, spinach or kale, gouda, or other cheeses if your heart desires. It's truly up to you!
BISCUITS: If using a store-bought version, I highly recommend using Annie's or Immaculate. Speaking of making your own biscuits, I highly recommend trying my Flaky Honey Buttermilk Biscuits.

Nutrition