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Cozy Maple Bacon Breakfast Casserole

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A comforting and easy breakfast casserole combining smoky maple bacon, sweet maple syrup, creamy custard, and melted cheese, perfect for weekend mornings or casual brunches.

Ingredients

Scale
  • 8 slices thick-cut maple bacon, cooked and chopped
  • 8 large eggs, room temperature
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1/4 cup pure maple syrup
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1 small yellow onion, finely diced
  • 6 cups cubed day-old French bread
  • 2 tbsp chopped fresh parsley (optional)
  • Salt and pepper to taste
  • 1/2 tsp ground cinnamon

Instructions

  1. Cook the bacon in a large skillet over medium heat until crispy but not burnt, about 8-10 minutes. Remove and drain on paper towels, then chop into bite-sized pieces.
  2. In the same skillet, sauté the diced onion in the bacon fat until softened and translucent, about 5 minutes. Set aside.
  3. Cut day-old French bread into 1-inch cubes. Spread on a baking sheet and toast in a 350°F oven for 5 minutes to dry slightly.
  4. In a large bowl, whisk together eggs, whole milk, heavy cream, and pure maple syrup until fully combined. Season with salt, pepper, and cinnamon. Whisk gently to keep custard smooth.
  5. Grease a 9×13-inch baking dish lightly with butter or non-stick spray. Layer half of the toasted bread cubes evenly on the bottom.
  6. Sprinkle half the cooked bacon, sautéed onions, and shredded cheddar cheese over the bread.
  7. Repeat with remaining bread, bacon, onions, and cheese.
  8. Slowly pour the egg mixture evenly over the layered bread and bacon. Press down lightly with a spatula to help bread soak up custard.
  9. Cover the dish with plastic wrap and refrigerate for at least 1 hour or up to overnight.
  10. Preheat oven to 350°F. Remove plastic wrap, cover dish loosely with foil, and bake for 30 minutes.
  11. Remove foil and bake another 15-20 minutes until top is golden and custard is set (knife inserted near center should come out clean). Tent with foil if top browns too fast.
  12. Let casserole rest for about 5 minutes before slicing. Sprinkle with fresh parsley if desired and serve warm.

Notes

Refrigerating the assembled casserole for at least 1 hour improves custard texture. Use day-old bread to prevent sogginess. Tent with foil if top browns too quickly. For dairy-free, substitute milk and cream with coconut or almond milk and use dairy-free cheese. For gluten-free, use gluten-free bread or cubed cooked potatoes.

Nutrition

Keywords: maple bacon breakfast casserole, breakfast casserole, maple syrup, bacon casserole, weekend breakfast, brunch recipe, easy breakfast casserole

Find it online: https://bouncybowl.com/cozy-maple-bacon-breakfast-casserole-easy-recipe-for-weekend-mornings/