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a square-cut breakfast casserole with English muffin pieces, crisp bacon, diced red tomato and melted cheddar in set eggs
Melissa Hart

Bacon Egg and Cheese Casserole

An English muffin base makes this taste like a breakfast sandwich you can cut into squares. Toast those muffin pieces first and they'll keep some chew under the custard. The bacon should be crisp before it goes in; the oven won't rescue soft strips buried in eggs. A few tomato pieces cut through the cheddar, but squeezing out their seeds keeps them from watering down the pan.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 tbsp unsalted butter
  • 6 English muffins split and cut into bite-size pieces
  • 8 slices thick-cut bacon chopped
  • 2 plum tomatoes seeded and diced
  • 8 large eggs
  • 1 1/2 cups whole milk
  • 6 oz sharp cheddar shredded
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper

Method
 

  1. Heat the oven to 350°F. Butter a 9-by-13-inch baking dish and toast the muffin pieces on a sheet pan for 8 minutes.
  2. Cook the bacon in a skillet over medium heat for 10 to 12 minutes until crisp. Drain on paper towels.
  3. Spread the muffins, bacon, tomatoes and cheddar in the baking dish. Whisk the eggs, milk, salt and pepper and pour evenly over the filling.
  4. Press down gently and let stand for 10 minutes. Bake for 30 to 35 minutes, until the center custard reaches 160°F and the edges puff.
  5. Rest for 10 minutes before cutting; use a thin spatula to lift the muffin base with each square.