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Smartphone photo showing the texture of toasted sourdough bread cubes soaked in egg custard within a white ceramic dish. (Bacon Egg and Cheese Breakfast Casserole)

Bacon Egg and Cheese Breakfast Casserole with Toasted Sourdough

This Bacon Egg and Cheese Breakfast Casserole features toasted sourdough cubes, a rich egg custard, and crispy mahogany-charred bacon. Topped with bubbling sharp cheddar and fresh scallions, it is the ultimate make-ahead brunch showstopper.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Breakfast, Brunch
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 10 cups (450g) Sourdough bread cubes Toasted until golden-brown
  • 12 oz (340g) Hickory-smoked bacon Cooked until mahogany and crumbled
  • 12 large Eggs Whisked until fluffy
  • 1.5 cups (355ml) Whole milk
  • 0.5 cups (120ml) Heavy cream
  • 3 cups (336g) Sharp cheddar cheese Freshly shredded
  • 1 tsp (6g) Sea salt
  • 1 tsp (2g) Coarse cracked black pepper Divided
  • 0.5 cup (25g) Green scallions Finely sliced

Equipment

  • 1 9x13 inch rectangular baking dish White ceramic preferred for even heat distribution.
  • 1 Large Whisk
  • 1 Large Skillet For crisping the bacon.

Method
 

Preparation
  1. Preheat oven to 375°F (190°C). Arrange sourdough cubes on a baking sheet and toast for 10-12 minutes until golden and dry.
  2. In a skillet, cook bacon until it reaches a charred mahogany color. Drain on paper towels and crumble.
Assembly
  1. Whisk eggs, milk, cream, salt, and half the black pepper until pale yellow and fluffy.
  2. Grease a 9x13 dish. Layer toasted bread, 2/3 of the bacon, and 2 cups of cheese. Pour egg mixture over and press down bread to submerge.
Baking
  1. Top with remaining cheese and bacon. Bake at 350°F (175°C) covered for 30 mins, then uncovered for 15-20 mins until set.
  2. Top with fresh scallions and remaining cracked black pepper before serving.

Notes

Use freshly shredded cheese for the best melt.
Let the casserole rest for 10 minutes after baking for perfect slices.