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Cheesy Bacon Breakfast Casserole

Cheesy bacon breakfast casserole with fluffy eggs, melted cheddar, and toasted French bread cubes baked until golden. Layers of crispy bacon and custard-soaked bread make a hearty make-ahead breakfast bake perfect for brunch.
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Prep Time 20 minutes
Cook Time 50 minutes
resting 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Bacon
  • 8 slices bacon Cooked and crumbled.
Butter
  • 1 tbsp butter For greasing the baking dish.
French bread
  • 6 cup day-old French bread Cut into 1-inch cubes.
Cheddar cheese
  • 2 cup shredded sharp cheddar cheese Use 1 1/2 cups for the first layer, and the remaining for the top.
Eggs
  • 8 large eggs
Milk
  • 2 cup whole milk
Heavy cream
  • 0.5 cup heavy cream
Dijon mustard
  • 1 tsp Dijon mustard
Garlic powder
  • 1 tsp garlic powder
Onion powder
  • 0.5 tsp onion powder
Salt
  • 0.5 tsp salt
Black pepper
  • 0.5 tsp black pepper
Green onions
  • 2 green onions Thinly sliced.
Parsley
  • 1 tbsp chopped fresh parsley

Equipment

  • 1 sheet pan

Method
 

Prep and layer
  1. Preheat the oven to 350°F and grease a 9×13-inch baking dish with butter, making sure the corners are coated.
  2. Spread the bread cubes evenly in the baking dish, then sprinkle crumbled bacon and 1½ cups shredded cheddar over the top.
Make the custard
  1. Whisk together eggs, whole milk, heavy cream, Dijon mustard, garlic powder, onion powder, salt, and black pepper until smooth.
  2. Pour the egg mixture evenly over the bread mixture and gently press the bread so it absorbs the liquid.
Soak
  1. Let the casserole stand for 10 minutes, then either cover and refrigerate overnight if prepping ahead.
Bake and serve
  1. Sprinkle the remaining cheddar cheese evenly over the top so it melts into a browned layer.
  2. Bake for 45–50 minutes at 350°F until the casserole is puffed, the center is set, and the top is golden brown.
  3. Rest for 10 minutes before serving to help the casserole set; garnish with sliced green onions and chopped parsley, then serve warm.

Notes

For best texture, use day-old bread and press it gently into the custard so every cube absorbs liquid; the casserole will bake up puffy with a set center. Refrigerate covered up to 3 days before baking; you can also bake and refrigerate for up to 3 days. Freezing is not recommended because the bread-and-egg texture can soften on thawing. For a lower-fat option, use half-and-half in place of the whole milk/cream blend (keep the same amounts) for a lighter custard.