My kids can’t help but shout ‘Sunrise Surprise!’ whenever this is baking on a Sunday morning
This Bacon and Egg Breakfast Casserole (also called a “Savory Bread Pudding” or “Strata”) is a perfect way to feed a crowd without spending hours in the kitchen. Using day-old bread is key—it soaks up the egg custard better than fresh bread, resulting in a light, fluffy texture instead of a soggy mess.
Ingredients:
| Ingredient | Amount |
|---|---|
| Bacon slices | 8 |
| Large eggs | 6 |
| Milk | 2 cups |
| Cubed day-old bread | 4 cups |
| Shredded cheddar cheese | 1 cup |
| Green onions, chopped | ¼ cup |
| Salt | 1 tsp |
| Black pepper | ½ tsp |
Instructions:
1. Prep the Oven and Bacon
- Preheat oven to 350°F.
- In a large skillet, cook bacon over medium heat until crispy.
- Drain on paper towels and crumble into bite-sized pieces.
2. Whisk the Custard
- In a large bowl, whisk together eggs, milk, salt, and pepper until smooth.
3. Combine Ingredients
- Add cubed day-old bread to the egg mixture, stirring gently to coat each piece.
- Fold in crumbled bacon, shredded cheddar, and chopped green onions.
4. Bake
- Pour the mixture into a greased 9×13-inch baking dish.
- Bake 40–45 minutes, until the center is set and the top is golden brown.
5. Rest and Serve
- Let the casserole sit 5 minutes before slicing to allow the layers to set, giving clean, beautiful squares for serving.
