Real Recipes From Real Home Cooks ®

bacon and egg breakfast bake

Recipe by
Sheila Illes
Surrey, BC

Served this casserole for breakfast on New Year's Day after preparing a day in advance. It was the perfect time saver and balanced breakfast served with fruit and yogurt. ENJOY!!

yield serving(s)
prep time 15 Min
cook time 40 Min
method Bake

Ingredients For bacon and egg breakfast bake

  • 4 lg
  • 1 Tbsp
  • 1 - 1 1/2 lb
  • 1/2
  • 1/4 c
    yellow bell pepper
  • 10 lg
  • 1 c
    heavy cream
  • 1 c
    grated cheddar cheese
  • 1 c
    grated monterey jack cheese
  • 1 can
    sliced drained mushrooms
  • 1/2 tsp
  • 1/2 tsp

How To Make bacon and egg breakfast bake

  • 1
    generously grease 9 x 13 baking pan with butter
  • 2
    Slice croissants in half lengthwise and lay cut side down to cover bottom of baking dish
  • 3
    Fry bacon, drain and cool. Meanwhile use the same pan to saute chopped onion.
  • 4
    Cut bacon into approx. one inch pieces and spread over croissants. Continue with onion and chopped pepper.
  • 5
    Beat eggs with cream or milk adding salt and pepper to taste. Pour over ingredients in casserole.
  • 6
    Top with cheeses and mushrooms. May baked immediately or kept in fridge overnight before baking.
  • 7
    Bake in preheated 350 deg. oven for approx. 40 minutes or until lightly browned and set in centre.