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Ingredients 1 lb bacon, cut into 1/2-inch strips 1 yellow onion diced 1 red bell pepper seeds removed and diced 3 cloves garlic minced 12 large eggs 1 cup milk 3 cups frozen diced potatoes you don’t have to thaw or cook the potatoes 2 cups shredded cheddar cheese divided 1 1/2 teaspoons salt 1/2. In a large bowl, whisk eggs, milk and seasonings. Stir in the hash browns, cheese, onion mixture and bacon. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 35-45 minutes or until a knife inserted in the.

Heat oven to 325°F. Uncover; bake 50 to 60 minutes or until thermometer inserted in center reads 160°F. Sprinkle with remaining 1 cup cheese and the bacon.

Bake 3 to 5 minutes longer or until knife. This Breakfast Casserole with Bacon is a classic baked egg casserole loaded with savory rich flavors. It is rich and creamy and is topped with perfectly crisp bacon. Preheat the oven to 350 degrees F. Generously spray 24 muffin cups (2 standard muffin tins) with cooking spray.

Crack the eggs into a bowl; add the salt, black. Discover 18 of our favorite easy make ahead breakfast casserole recipes. Choose between sausage sausage casseroles or sweet french toast casseroles and everything in between. The best part about breakfast casseroles is that most of the prep work can be done ahead of time. Just set it in the fridge overnight and pop it in the oven in the morning.

Fry the bacon, drain on paper toweling, cut into 1 inch pieces. Cube the bread into 3/4 inch pieces and set aside. In a large bowl, beat the eggs. Add.

Place the hash brown patty in a greased 3-cup baking dish. Arrange onion and green pepper around patty. Sprinkle with ham, mushrooms and cheese. In a small bowl, whisk the eggs, cream, salt, pepper and mustard; pour over cheese. In a large mixing bowl, coat cubed bread with olive oil.

Add spinach, cheese, green onions, garlic powder, salt, pepper and bacon. Toss the bread mixture until well. Spray a large mini baking dish (2 cup capacity) with cooking spray. Spoon potato into it. Crumble bacon and sprinkle on top of potatoes, reserving ¼ of the crumbles (1/2 slice of bacon) for the top.

In a separate bowl beat together eggs, milk, cheese, ⅛ teaspoon of salt and ⅛ teaspoon of pepper.

List of related literature:

Off heat, gently fold in onion, pepper Jack, and half of bacon until evenly distributed; if eggs are still underdone, return skillet to medium heat for no longer than 30 seconds.

“The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen” by Cook's Illustrated
from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen
by Cook’s Illustrated
America’s Test Kitchen, 2012

Then place a lid or large plate over the top of the pan and quickly turn the pan over so the omelette is in the lid.

“Teaching Translation from Spanish to English: Worlds Beyond Words” by Allison Beeby Lonsdale, Allison Beeby
from Teaching Translation from Spanish to English: Worlds Beyond Words
by Allison Beeby Lonsdale, Allison Beeby
University of Ottawa Press, 1996

Place a reheated egg on top and coat with Sauce Hollandaise (157).

“Practical Professional Cookery” by H. L. Cracknell, R. J. Kaufmann
from Practical Professional Cookery
by H. L. Cracknell, R. J. Kaufmann
Cengage Learning, 1999

Stir crisp bacon and cheddar into egg mixture.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

add half of the eggs to the pan and shake the pan a bit, lifting the edges of the omelet up to allow the uncooked egg to run underneath.

“The French Women Don't Get Fat Cookbook” by Mireille Guiliano
from The French Women Don’t Get Fat Cookbook
by Mireille Guiliano
Atria Books, 2010

While the bacon and vegetables are cooking, make the “bread” batter: Mix together the 2 egg yolks, cream cheese, salt, paprika, garlic powder, pepper, baking powder, and Worcestershire sauce.

“The Ketogenic Bible: The Authoritative Guide to Ketosis” by Jacob Wilson, Ryan Lowery
from The Ketogenic Bible: The Authoritative Guide to Ketosis
by Jacob Wilson, Ryan Lowery
Victory Belt Publishing, 2017

Add a little more butter around the edge of the pan, now toss or turn the omelette over with a palette knife.

“Food Preparation and Cooking: Cookery units. Student guide”
from Food Preparation and Cooking: Cookery units. Student guide
Stanley Thornes, 1996

Lower the heat to medium and add the eggs and sausage to the pan.

“Keto Meal Prep by FlavCity: 125+ Low Carb Recipes That Actually Taste Good” by Bobby & Dessi Parrish
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Off heat, gently fold in sausage mixture and cheddar until evenly distributed; if eggs are still underdone, return skillet to medium heat for no longer than 30 seconds.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

A 2-egg frittata will be done quickly, with just the tilting of the pan and letting the eggs run underneath until it is no longer or only slightly moist on the top.

“Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine” by Martha Rose Shulman
from Mediterranean Harvest: Vegetarian Recipes from the World’s Healthiest Cuisine
by Martha Rose Shulman
Rodale Books, 2007

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • Yeah well thanks for throwing a guilt trip on me. I know these little fellas will go down a storm with my son. However if I do make them then I will be doing so until the day i kick is backside out the house, and that is years and years away. I will relent and make them though as they are really cute looking and bacon, egg toast in a hand sized snack, what’s not to love. Thank you for the idea and fun video upload.

  • I used cooked sausage patty instead of using bread and scrambled my eggs in bell peppers and sauteed onions before I poured the mixture into the cups. Thanks for the inspiration! T’was glorious��

  • made this today for the first time. my dad and I loved it. hope to make them again once I get more bacon and eggs haha. Thanks for uploading this.

  • I only discovered your channel about a month ago so I have been binge watching lots of your older videos. Some are fascinating but probably above my skill level as a cook but this one looks like I could actually make it come out like it is supposed to! Looking forward to giving this a try. Love your videos.

  • I am sooo doing that for dinner. I have a muffin pan that is designed for large muffins, I am thinking on wilting some spinach in the bacon grease and dropping that in then the rest and finish with a extra sharp cheddar melted on the top and maybe put some on the bottom as well. Thank you for the inspiration, I am now subscribing to your channel.

  • i just tried this recipe and the fat from the bacon caused a fire in my oven the bacon did not even cook the eggs are slimy and the whole recipe sucks it does not even make sense the bacon takes way longer than the eggs. She looks like something that walked out of Hue Heffners mansion rather than a kitchen. The whole thing looks staged and like the food at the end is not even real probly held together with glue and hair spray to look shiny.

  • Technically you mispronounced his name. DATE-A is his name, Data is collected information.:p And I am a Trekker.:p But I love your channel and vlogs and blog anyway so… I’ll pardon you, this once.

  • I love this recipe, I just went to the store and bought bacon, and you saved me some money because I was planning to order the bacon bowl set, thank you for sharing!

  • I like your style. Cast iron skillet, good recipes, and was that a wedding ring? He’s a lucky man. Haven’t checked out your other vids yet but I’m sure I will, based on the fact that this one looks delish.

  • I made this today. It came out kind of dry. I used chopped sauteed broccoli instead of spinach, which was fine, but I think the problem was the bread. I used a dense loaf I bought at Whole Foods and I think this recipe would be better with a fluffier white bread.

  • I tried them last night. Mine turned out good. Next time I’ll cook them a little less. The egg was hard boiled. Thanks for the recipe.

  • This is in the oven right now. I decided to not make them scrambled eggs and just crack an egg, season it up a bit and lets see if its runny, not runny, good, bad. So far i think it will be good im adding a comment saying if its good or not

  • Hi Dave, thank you for sharing this recipe. Would also like to request a Charlie Chan recipe if you know how. �� Looking forward to more recipes of yours. God bless.

  • Hi Dave! This looks delish, thank you for sharing your awesome recipe for quick breakfast. Your version of Filipino recipe is excellent, I’m from the Philippines myself now living here in the U.S. for 38 yrs. Again, thank you God bless!

  • Dave im new to your channel. Pls make a simple quiche:) ive tasted one in sofitel i wish i could go back there but its so expensive ��

  • I want to try this recipe��I mean, who doesn’t love❤ bacon and eggs��this recipe has everything, toast,eggs,bacon,cheese and a dash of parsley. A little bit of salsa if you wish, and there you go..Thanks Cook n’ Share.

  • Yes!!!!! Simple and delicious. Creative way to eat a piece of toast, egg, and bacon. Perfect presentation for guest staying over during the holidays! Thanks for the idea:)

  • Hi Dave. Sasha here from Jamaica. I come to your channel every day. U cheer me up all the time plus I have become a great cook. Have a wonderful holiday season. From all your Jamaican fans.

  • I am going to make this for a company breakfast pot luck. I am still trying to think how I can make some vegetarian and vegan cups with this recipe. we have about 4 vegetarians about 2 vegans…so, i have to put my thinking cap on, lol. thanks for this recipe though.

  • Wow… That’s much more elegant than what I just did…

    I did some over easy eggs, some grated medium cheddar and two pieces of toast with decent amount of butter, threw it in a bowl, added a fork and called it breakfast.

  • Hi, Dave. Those muffins look fantastic. What’s the best option for making Christmas cookies? I wish you and Shirley a joyous Merry Christmas, Dave.

  • just all kinds of wrong in this vid. the way you’re not pre-cooking your 24 strips?!! of bacon (it will NEVER end up crispy) to the 5 eggs that make enough for 12 muffin spots? you can see in the vid that you ran out of egg mix after 8 or 9. don’t recommend this one.

  • I love your recipe and its looks delicious, i tried it at home but instead of bacon i tried ham. I upload it to my channel guys

  • I’m a happy new subscriber to your channel! Loveee your recipes so far, omg foodgasims everytime i watch another vid. But please please please I’m a visionary kind of person and i would love when after you make your dishes to get a up close look at the final plating. Thanks

  • ha!
    i was gonna ask if it would turn out good with ham instead of bacon…..i love bacon but i wanna delay my first heart attack as much as i can….so i eat it only rarely

  • My mom and I have attempted this before (not completely exact) but we have put eggs in the oven and we disliked the way the eggs tasted. We both think it tastes different from a fried egg, and I was wondering if there is another way to make the eggs and add them on after?

  • Keep asking self, what else could be done to make this dish evan more unhealthy? Deeper dish? More layers? Add all the pig buttar? Shirley there must be a way to incorporate loads of sugar! What abote a layer of cream cheese?

  • Seems like you could just slap that stuff straight on to the whole piece of toast, cover it with another piece and have a sandwich.  No pan to butter and wash and I would guess it wouldn’t be as messy to eat as that little cup cake with a egg on top.  Hell I might try it.

  • Per basket: 175 calories, 15g fat, 0g carbs, 7.5 g protein. Very nicely ketogenic:) 4 of these would make a perfect breakfast for someone of my caloric needs:) Of course I plan on putting on some cheddar cheese:Þ

  • I’m uncertain how this has eluded me since 2015 but I’ve seen it now and as soon as I escape my filthy work clothes and decrudify my corpus, I’m whipping out the mozzarella, the feta, the spinach, QUITE POSSIBLY THE BROCCOLI, and I am going to furiously riff on this motif.

    Many enthusiastic “thank-yous” for such an ingenious idea!!!!!!

  • That looks so yummy, going to have to try this. BTW, why did you cut the bread rounds in half to then fill in the middle with other pieces, wouldn’t the whole 8″ round fit and cover all the bottom of the muffin tin section?

  • This looks delicious! I can’t wait to make this next time we get bacon.:) Quick question: do you do freezer meals? Since we hardly have time to cook sometimes, my fiancee and I find that having 2 or 3 freezer meals prepared helps cut down on the stress and bad fast food choices.:P

  • the bacon should bake first for at least 8 minutes at 400 so that you can remove the fat place it in muffin pan then add the
    eggs. eggs cook really fast so adding it after doesn’t get all the bacon grease in the eggs.
    the eggs will cook more moist than over cooked scrambled. regular milk instead of heavy cream is good also.

    i would thin sliced & diced some spinach just to get it into the kids.

  • I did it chef! I made this:D. Cut down all the ingredients to 3/4 of what you have specified as I am making it for myself alone instead of 12 people lol. Its in the oven right now. GAHHHHHH

  • Great recipe! I have the ingredients so I’ll try this later this morning. But I am going to try it with croissants from a tube since they are already in my fridge. Thanks so much!

  • Ricotta cheese, mascarpone cheese, parmesan cheese. Personally, it’s annoying. Is it really needed to specify all these well known Italian foods are CHEESE?!
    However very nice recipe!:)

  • I have a question: the second time I tried this recipe, while baking, the eggs formed a transparent film (some had a bubble)… this film was so tough we couldn’t even chew it! When we tried to remove it the egg just went to pieces. Anyone out there have this happen? Anyone know why? Anyone know how to avoid this happening? Thanks, enjoy all the posts!

  • Recently I had my very first bacon, egg and cheese pie from a bakery in Glenfield and it was damn delicious:

  • I always love your ideas in d recipies I love new trendy ifeas am fed up off people copying recipies from others same old same old ideas from others

  • I forgot many of the steps while simultaneously making breakfast and lunch for my kids at the same time. But it still worked and my kids ate it on the run.

    I only made 2 in the large muffin tins. I just buttered 2 pieces of crustless bread, they were squaresd, pressed it into the mold. chopped up bacon and put it in the cup beside the bread and stuck it in the oven for 10 minutes on 375 convection. when the bread was slightly golden on the edges, I plopped the eggs in and topped with shredded cheese. another 10 minutes when the whites were slighly opaque i pulled them out, plopped the egg toast onto a plate and topped it with the crispy bacon that cooked beside it. One less pan to clean. All the while making mac n cheese for lunch. The boys loved it! I want more muffin tin recipes!!

  • HI, can i put the egg bacon muffin inside the microwave? Because my house is no oven the outcome and taste same as urs? TQ

  • Chef John, I think it all sounds good…all at once. Bacon, ham, sausage, mushrooms, onions and spinach Strata. You can call it the BOSS M.H. Strata.

  • I fry my bacon crisp, then add it (chopped) and the other ingredients to the egg mixture. I line the tins with either thinly rolled biscuits, or home made hash browns. Sometimes on these recipes, you have to use a little common sense.

  • Great recipe. I have made something similar I love my recipelet me know what you think. Have you tried to warm them up the next day? yummy. Subscribe to my YOU TUBE channel for great ideas too ��

  • The was a little but rubbery cause I want the yolk cooked…the bread was some what burnt and was sticking at the bottom maybe because of the bacon oil

  • Very nice! If you were to sell this what would be your price. We are thinking of opening a food stand, and think this would be perfect for a morning pick me up. God Bless and keep up the vid’s
    Maria & Bill at: [email protected]

  • This is great; however, one thing to note is that your bacon will be a undercooked at the bottom if you don’t cook it before you place the whole thing in the oven. Cook your bacon before for better results; otherwise, this is a great recipe.

  • I love your recipe and its looks delicious, i tried it at home but instead of bacon i tried ham. I upload it to my channel guys

  • Nope, I eat 8 eggs and 8 rashers of bacon A DAY! It doesn’t trigger an insulin response and so doesn’t store fat. Just try not to eat carbs with it, as then you will store fat

  • That looks absolutely amazing! I could imagine the flavors.�� There’s just one problem. I’d eat the whole freakin’ thing!!!���� I love looking at my phone and seeing new Chef John recipes. then I get exited!

  • Quick question: If you were going to make this using the bacon from a store in Korea (leaner and I think thinner), would you still precook the bacon? Thanks Dave.

  • I tried this. I should have looked at the website for the measurements but I eyeballed it and did a few things different. I used a little bit of pepper in the egg mixture and I used very little mustard. For the cheese, instead of cheddar I used the taco blend cheese. I wanted to use what I had. I did not want to go to the store. It turned out good. My kids seemed to enjoy it.

  • You don’t put ricotta in your strata? Do you ever make it with a layer of home fries? I have a similar approach with blintzes. If you make a custard sauce first with a little vanilla and sugar, soak the blintzes in it for an hour or so, then bake it, the crepes will swell back up into pancakes (if you bought the frozen ones), and you will have a delicious blintz pudding.

  • Was it really necessary to cook the bacon before hand?…Considering you’re going to stick them in the oven with the eggs to cook anyways. 

  • We live in England and just tried this recipe, it worked lovely. Bit fiddly as we only had back bacon in fridge and not streaky, but it was great. Had 2 cups with some small potato rosti’s. Thanks very much for the post.

  • I did this and for some reason my eggs like got bubbles on the top and they turned out rubbery… does that mean I baked them too long in the oven???

  • I made this.. used fresh spinach, but everything else was spot on, and let me tell you.. it was AMAZING. Keeping this recipe in my special recipe box

  • Just put it in the oven but I scrambled it and added cheese, mushrooms and red pepper. I’m waiting, hope it’s not a big flop!!!!! I’ll give a review afterwards �� I’m SCARED LOL!!!!

  • mozeli neko da mi prevede na naski sta je to ili kako ga mi zovemo to njihovo heavy cream….ima tu puno varianata ali ja trazim pravu……….pa hvalavam ako se potrudite da mi pomognete ( Ex YU Prevod zelim)

  • I’ve only ever seen this sort of recipe where the seasoned eggs and dairy are poured over all the layers afterwards, and it has to rest at least an hour before baking. Which seems easier from the point of view of spreading the bread cubes. Does this method make for better texture, or just for the possibility of baking immediately?

  • Yummy! I used the bacon grease to oil pan pan. But my bacon was to big to circle and made the cup too deep so that the bottom of the egg was over cooked compared to the top. I think I’m going to use bacon bit’s next time and see how it comes out. But brilliant video thank you for sharing.

  • Trekkie here (lay off, Trekkers, I’m just keeping it colloquial). I’m loathe to ruin your brilliant rhyme, but it’s pronounced ‘DAY-ta’. When asked what’s the difference, he replied “One is my name, the other is not.”

  • I’m a few years late, but I made this today and it took longer than expected but it came out perfect!, I plan to do more recipes from your videos.

  • I really love your channel but my diet is changing and I hope you’ll consider making things that don’t have tons of sugar or flour in them.

  • can you adopt me? my mom don’t cook sine she has work 5/7 days a week and comes home around 9 �� (i eat tho my sister gets us food)

  • Oh my!!! What a delicious, adjustable treat! I just got a convection oven, rotisserie, broiler combo and this may be my first meal in it. I’m single so I’ll divide it in half.
    Thank you chef John ❤️
    PS: I want to tell you that it’s nice to see nutmeg and/or allspice in your recipes. Too many people add cinnamon and way too much of it.
    Allspice and nutmeg are old time spices and much better tasting imho.

  • The Closed Captioning says you’re adding “profit” and “cousins”. That can’t be right. What are you crumbling into the mixture? I’ve figured out that the “seoul” is actually supposed to say “salt”. Also, can these be frozen and at which stage> Thank you.

  • Notice those egg yolks spinning round refusing to break… soon as I crack one into a frying pan…… breaks straight away.. ironic.

  • cook the bacon baskets by themselves first to make the bacon more crispy and remove excess grease, because no one needs all that bacon grease in their diet…

  • Thank you for putting the recipe at the end!!! It was a bit hard to understand especially when you said “basil” I was like whhaattt I even played it back a couple times and was like well I can just leave that out then realized you said levels basil leaves ��

  • I just left a comment about an hour ago saying that I was in the process of making it, except with chopped mushrooms, chopped red pepper from my garden, cheese and also scrambled it instead and with bacon of course but I also used Potato Bread because it’s sweeter bread and molds better in my opinion. But with my changed recipe, it was Amazing!!! My husband loved it because of the mushrooms and peppers but it is a bit more work due to having to precook and chop the peppers and mushrooms in a little butter first. But it was Awesome to say the least. We ate 3 each and I’m Stuffed!!!

  • wow, this reminds me of my high school years, where I had the the culinary class and geology class collab to make a strata this is fantastic