Ina Garten s Bacon Egg and Cheese Breakfast Casserole – Page 2

Equipment You’ll Need

In a large skillet over medium heat, cook the bacon until crispy, about 8-10 minutes. Turn occasionally for even cooking.
Once cooked, transfer the bacon to a paper towel-lined plate to drain excess grease. When cool, crumble the bacon into bite-sized pieces.

In a mixing bowl, whisk together the eggs, milk, salt, black pepper, and paprika until well combined.

Preheat your oven to 350°F (175°C).
In a greased 9×13-inch baking dish, layer half of the bread cubes evenly across the bottom.
Sprinkle half of the crumbled bacon and half of the cheddar cheese over the bread.
Pour half of the egg mixture over the layered ingredients.
Repeat the layers with the remaining bread, bacon, cheese, and egg mixture.
If using, sprinkle the chopped chives on top for added flavor and color.

Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
After 30 minutes, remove the foil and bake for an additional 15-20 minutes, or until the eggs are set and the top is golden and bubbly.

Allow the casserole to cool for a few minutes before slicing. Serve warm and enjoy!

Make Ahead: This casserole can be assembled the night before. Just cover it with plastic wrap and refrigerate. Bake it in the morning, adding an extra 10-15 minutes to the cooking time.
Choose the Right Bread: A crusty bread like French or Italian works best, providing a sturdy base that holds up during baking.
Experiment with Cheeses: Feel free to mix cheeses or use different varieties like mozzarella, gouda, or pepper jack for a kick.

Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.

Vegetarian Option: Replace the bacon with sautéed vegetables like spinach, bell peppers, or mushrooms.
Add Spices: For a bit of heat, consider adding diced jalapeños or a pinch of cayenne pepper to the egg mixture.