healthy make-ahead breakfast caserole
5 from 5 votes
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Easy Make-Ahead Breakfast Casserole

This healthy breakfast casserole is a delicious, lighter twist on an old family favourite, A make-ahead breakfast casserole with bacon, eggs, and cheese!
Course Breakfast
Cuisine American
Keyword healthy breakfast, make-ahead breakfast casserole
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
Calories 240 kcal
Author Chrissie

Ingredients

  • 1/2 loaf French bread, cut into 2-inch cubes (whole grain French bread also works great here!)
  • 1 large red pepper, diced
  • 1/2 large green pepper, diced
  • 1/4 cup chopped green onion, plus more for garnish
  • 4 slices cooked bacon chopped
  • 1 1/4 cup skim milk
  • 4 large eggs
  • 1 cup reduced fat shredded cheddar cheese farmer's marble cheese also works great!
  • 1/2 tsp dried mustard
  • 1/2 to 1 tsp of Sriracha
  • 1 1/2 tsp Worcestershire sauce
  • a pinch or two of salt and pepper
  • a few sprays of canola oil for the baking dish (I like to use my Misto Oil Sprayer
  • for this job!)

Instructions

  1. If you're baking the casserole right away, preheat your oven to 350 degrees Fahrenheit. If you're making it the night before, skip this step!
  2. Add the bread cubes, the diced peppers, chopped green onions and chopped bacon to a large bowl.
  3. In a separate bowl, whisk together the milk, the eggs, the dried mustard, the Sriracha, the Worcestershire sauce, and the salt and pepper.
  4. Pour the milk and egg mixture over the bread and veggies and add 3/4 cup of the shredded cheese.
  5. Toss everything together until the bread has absorbed all the liquid and everything is evenly combined.
  6. Spray a square baking dish (approximately 9x9 size) with some canola oil spray. I use my Misto Oil Sprayer for this job, because it allows you to use very little oil and avoid all those unhealthy propellants found in most conventional oil sprays.
  7. Dump the whole mixture into the baking dish, spread it out as evenly as possible and top it with the remaining 1/4 cup of shredded cheese. If you're going to wait until morning to bake the casserole, simply cover it with plastic wrap and place it in the fridge. If you're going to enjoy it immediately, simply place it in your oven heated to 350 degrees Fahrenheit and bake for about 45 minutes until the top is slightly brown and crispy and the cheese is melted and bubbly.
  8. If you're making this casserole ahead of time and placing it in the oven right out of the fridge, it's a good idea to add the casserole straight from the fridge to your cold oven and let the casserole and the dish heat up as the oven preheats. This is a great trick to preventing your casserole dish from cracking and it helps keep the baking time about the same.
  9. When you remove the casserole from the oven, simply let it sit for about 5 minutes before serving, and garnish it with a sprinkling of freshly chopped green onions for added freshness!

Recipe Notes

When you remove the casserole from the oven, simply let it sit for about 5 minutes before serving, and garnish it with a sprinkling of freshly chopped green onions for added freshness!

Nutrition Facts
Easy Make-Ahead Breakfast Casserole
Amount Per Serving
Calories 240 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Cholesterol 150mg50%
Sodium 469mg20%
Potassium 318mg9%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 5g6%
Protein 17g34%
Vitamin A 1295IU26%
Vitamin C 46.9mg57%
Calcium 181mg18%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.