A baked egg casserole recipe made with eggs, Swiss cheese, bacon, onion, and milk. Make this egg recipe ahead the night before or the same day and serve for breakfast or brunch.

One of the things I like best about this recipe is how simple and easy it goes together. Also, there is bacon in with the eggs! Yummy! There is nothing wrong with bacon both in the recipe and MORE bacon served on the side for a comforting morning breakfast, if you ask my humble opinion.

The touch of cayenne pepper in this recipe gives the eggs a nice flavor as well as the crisp bacon. The Swiss cheese forms a bubbly browned top crust.

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If you know it will be a crazy morning, you can make this breakfast casserole ahead the night before, refrigerate and then bake it in the morning. This makes for a stress free breakfast or brunch!

When you have a large crowd to feed, you can easily add a few more eggs and milk to the recipe to stretch it to fit the number of guests. If you do that, just cut the pieces a bit smaller so everyone gets a piece.

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Any leftovers will reheat well in the microwave.

Baked Egg Casserole Recipe

Print Recipe

Baked Egg casserole Recipe

Serve these baked eggs with bacon, toast and your favorite flavor of jam, jelly or preserves for breakfast or brunch.

Prep Time1

Cook Time1

Total Time2

Course: Breakfast

Cuisine: American

Keyword: eggs

Servings: 6

Author: Laura Warnke

Ingredients

12 large eggs
1 Cup milk
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cayenne pepper
1/2 cup butter (1 stick)
2 cups shredded Swiss cheese
6 slices bacon fried, and crumbled into small pieces
1/4 cup sweet onion or green onion chopped fine

Instructions

Preheat oven to 350 degrees.
In a large mixing bowl, whisk together eggs, milk, Worcestershire sauce, salt, pepper, and cayenne and pepper.
Melt butter in a small bowl and quickly whisk in to above mixture.
Spray a 9" x 13" glass baking dish with non-stick cooking spray. Pour the egg mixture into the dish and sprinkle the crumbled bacon and chopped onion over the egg mixture.
Bake at 350 degrees for 15 minutes.
Turn eggs carefully with a spoon and then layer the Swiss cheese evenly on top of the mixture.
Bake 30-45 minutes longer.

Notes

To make this egg casserole ahead the night before: mix all ingredients as instructed up to step 4. Cover and refrigerate overnight. If you forget to pull the baking dish out of the refrigerator early and let it get to room temperature; expect up to 15 minutes additional baking time.