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Delicious Maple Bacon Breakfast Casserole

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A warm, hearty breakfast casserole combining smoky bacon, sweet maple syrup, sharp cheddar, and fluffy eggs for a cozy morning meal.

Ingredients

Scale
  • 8 slices thick-cut bacon (smoked bacon recommended)
  • 8 large eggs, room temperature
  • 1 cup whole milk (240 ml)
  • 1/4 cup pure maple syrup (60 ml)
  • 1 1/2 cups shredded sharp cheddar cheese
  • 4 cups cubed French bread (day-old bread preferred)
  • 1 small onion, finely chopped
  • Salt to taste (about 1 teaspoon)
  • Freshly cracked black pepper to taste (about 1/2 teaspoon)
  • 2 tablespoons melted butter

Instructions

  1. Preheat oven to 350°F (175°C). Butter or spray a 9×13-inch baking dish to prevent sticking.
  2. Cook bacon in a skillet over medium heat until crispy, about 8-10 minutes. Drain on paper towels, cool, then chop into bite-sized pieces. Leave about 1 tablespoon of bacon fat in the skillet.
  3. Add chopped onion to the skillet with bacon fat and cook over medium heat until translucent and soft, about 4-5 minutes. Remove from heat and set aside.
  4. In a large bowl, toss cubed French bread with melted butter until evenly coated.
  5. In a medium bowl, whisk together eggs, whole milk, maple syrup, salt, and freshly cracked black pepper until fully combined and slightly frothy.
  6. Add cooked bacon, sautéed onions, and shredded cheddar cheese to the bread cubes. Toss gently to combine, then spread evenly in the prepared baking dish.
  7. Pour the egg mixture slowly over the bread mixture, pressing lightly with a spatula to help the bread soak up the custard evenly. Let sit for 10 minutes to absorb.
  8. Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the custard is set (a knife inserted in the center should come out clean).
  9. Let the casserole cool for 5-10 minutes before slicing and serving.

Notes

If edges brown too quickly, cover loosely with foil halfway through baking. For a caramelized top, broil for last 2 minutes watching carefully. Letting casserole rest before serving improves texture. Use day-old bread to prevent sogginess. Bacon fat left in pan adds flavor to onions. Can be assembled the night before and baked in the morning. Leftovers store up to 3 days refrigerated; reheat covered in oven for best texture.

Nutrition

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

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