Bacon And Egg Souffle Casserole
A savory baked casserole combining crispy bacon, tender bread, and a creamy egg mixture, perfect for brunch or a comforting breakfast that appeals to all ages.
Ingredients
Instructions
- Fry bacon until lightly brown; dice.
- Brush bread with bacon drippings; cut into pieces.
- Layer bread and bacon alternately in a casserole dish.
- Combine eggs, milk, salt, dry mustard, and paprika.
- Pour the egg mixture over the layered bread and bacon.
- Set the dish in a pan of hot water.
- Bake at 350°F for about 45 minutes.
Tips & Substitutions
For a richer flavor, consider using thick-cut bacon or pancetta. If you're short on time, pre-cooked bacon can be a convenient substitute. For a lighter option, use whole grain or gluten-free bread. You can also add vegetables like spinach or bell peppers to enhance the nutritional value. If you prefer more spice, a pinch of cayenne pepper can elevate the dish.
Serving Suggestions
This Bacon And Egg Souffle Casserole is perfect for brunch, paired with a fresh fruit salad or a light green salad for balance. Consider serving it alongside homemade biscuits for a comforting meal. It also pairs beautifully with Hot 'N Spicy Black-Eyed Peas And Rice for a hearty spread. For drinks, a mimosa or a robust coffee works well.
Storage & Reheating
Allow leftovers to cool completely before storing them in an airtight container in the refrigerator. They can be kept for up to 3 days. To reheat, place individual portions in the microwave for about 1-2 minutes or reheat in the oven at 350°F until warmed through, approximately 15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Bacon And Egg Souffle Casserole contains roughly 530 calories, with 12g protein, 83g carbohydrates, and 17g fat. It is an excellent source of iron (27% of the Daily Value), calcium (26% of the Daily Value), and protein (23% of the Daily Value), and a good source of vitamin A and vitamin C. Note that it is relatively high in sodium, at 677mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, you can prepare the casserole the night before. Simply layer the ingredients and pour the egg mixture on top, then cover and refrigerate overnight. Bake it in the morning for a convenient and delicious breakfast.
What can I substitute for milk in this recipe?
You can use almond milk, soy milk, or any other non-dairy milk as a substitute for cow's milk. Just ensure that the alternative is unsweetened to avoid altering the flavor of the casserole.
Can I freeze leftovers?
Yes, you can freeze leftovers for up to 2 months. Cut the casserole into individual portions, wrap them tightly in plastic wrap, and then place them in a freezer-safe container. Thaw in the refrigerator overnight before reheating.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).