Egg And Bacon Bake
A hearty baked egg and bacon casserole with creamy mushroom soup, cheddar cheese, and sautéed onions, perfect for breakfast or brunch gatherings that satisfy a crowd.
Ingredients
Instructions
- Fry the bacon in a skillet until crispy; drain and leave about 2 tablespoons of bacon grease in the pan.
- Saute the chopped onions in the bacon grease until translucent.
- In a bowl, stir together the cream of mushroom soup, milk, eggs, and shredded cheddar cheese.
- Add the sautéed onions and crumbled bacon to the mixture and season as desired.
- Pour the mixture over sliced muffins placed in a baking dish.
- Bake in a preheated oven at 350°F (175°C) for about 30 minutes or until set and golden on top.
Tips & Substitutions
For an extra layer of flavor, consider adding some garlic or herbs like thyme to the sautéed onions. If you prefer a lighter version, substitute half of the cream of mushroom soup with Greek yogurt. You can also use turkey bacon for a healthier twist or swap out the cheddar cheese for Swiss cheese for a different flavor profile.
Serving Suggestions
This Egg and Bacon Bake is perfect for brunch and pairs beautifully with a refreshing side like Crumb Pea Salad. Serve it alongside fresh fruit or a light green salad for a complete meal. For beverages, consider offering coffee or a light mimosa to complement the rich flavors of the bake.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 1-2 minutes or until heated through. Alternatively, you can warm the entire dish in the oven at 350°F (175°C) for about 15 minutes until hot.
Nutrition & Diet Analysis (per serving)
Each serving of Egg And Bacon Bake contains roughly 20 calories, with 1g protein, 2g carbohydrates, and 1g fat.
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 recipe ahead of time?
Absolutely! You can prepare the mixture and pour it over the muffins the night before. Cover it tightly and store it in the refrigerator. In the morning, just pop it in the oven and bake as directed for a quick and easy breakfast.
What can I substitute for the cream of mushroom soup?
If you don't have cream of mushroom soup, you can use cream of chicken soup or make a homemade version using sautéed mushrooms, heavy cream, and broth. This way, you can control the ingredients and flavor to better suit your taste.
Can I add vegetables to this dish?
Yes, feel free to add diced bell peppers, spinach, or even broccoli for added nutrition. Just sauté them with the onions to soften them before mixing into the egg and cheese batter for a boost of flavor and color.
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).