Prepare this bacon and egg breakfast casserole recipe the night before and pop it in the oven in the morning. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer. 2,000 calories a day is used for general egg casserole recipe advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. You can customize this recipe in many ways. You can include a variety of vegetables such as diced green and red peppers or canned green chiles. The casserole may be spiced up with pepper jack cheese, and the bacon may be replaced with about 8 ounces of browned sausage, diced ham, or chorizo.

If needed, the unbaked casserole can be held in the refrigerator for two to three days, but past that point is not recommended for food safety. Be sure that your refrigerator maintains a constant temperature as raw eggs are a source of bacteria that can cause food poisoning. As well, you can bake the casserole immediately after assembling it rather than holding it overnight in the refrigerator. In a bowl, whisk the eggs with the milk, dry mustard, and dried minced onion. Pour the mixture over the bread. Cover the casserole and refrigerate it until ready to bake. Remove the casserole from the refrigerator and let it stand at room temperature for 30 minutes.

Cover the casserole with foil and bake in the oven for 25 minutes. Uncover, sprinkle with shredded cheddar cheese and bake an additional 5 to 10 minutes, or until the eggs are set. To test whether it is done, insert an instant-read thermometer in the center of the casserole. Eggs should be cooked to a minimum of 160 F for food safety. Let the breakfast casserole stand for 5 to 10 minutes before cutting and serving. You can reheat leftovers in the microwave to enjoy. Try placing leftovers in a tortilla and adding some salsa for a breakfast burrito.