Bacon and Egg Breakfast Bake

Sheila Illes


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!!


☆☆☆☆☆ 0 votes

six to eight people
15 Min
40 Min


  • 4 large
  • 1 Tbsp
  • 1 - 1 1/2 lb
  • 1/2
  • 1/4 c
    yellow bell pepper
  • 10 large
  • 1 c
    heavy cream
  • 1 c
    grated cheddar cheese
  • 1 c
    grated monterey jack cheese
  • 1 can(s)
    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.

Printable Recipe Card

About Bacon and Egg Breakfast Bake

Course/Dish: Breakfast Casseroles
Main Ingredient: Eggs
Regional Style: Canadian
Other Tag: Quick & Easy

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