Brunch Egg Casserole

Brunch Egg Casserole

This is my favorite “dish” on Christmas and other big holidays spent with my family. Enjoy!


Ingredients (serves 16):

  • 4 cups French bread, cubed (remove crust if desired)
  • 2 cups Mexican blend cheese, shredded
  • 10 eggs, lightly beaten
  • 1 quart milk
  • 1 tsp. dry mustard
  • 1 tsp. salt
  • 1/4 tsp. onion powder
  • Freshly ground pepper to taste
  • 8 to 10 slices bacon, cooked and crumbled
  • 1/2 cup mushrooms, sliced


Slice the crust off of the French bread. It’s optional, but we find that it makes it easier for the egg to soak into the bread if there isn’t any crust (I know, so sad)!


Spray a 9×13-inch baking dish with cooking spray. Arrange the crust-less bread in cubes (we just pull off small chunks by hand) in the baking dish until the entire bottom is covered.


Sprinkle the bread crumbs with the cheese.


In a large bowl, combine the eggs, milk, dry mustard, salt, onion powder, and pepper and mix until completely blended.


Pour the egg mixture evenly over the bread crumbs and cheese.


Sprinkle everything with the bacon and mushrooms. We leave half of the mushrooms off because my little brother isn’t fond of them. You can then cover and chill the dish for up to 24 hours.


When you’re ready to go, bake at 325* uncovered for 1 hour or until set (the sides are golden brown and clearly cooked). You can tent the dish with aluminum foil if it begins to overbrown.


Once it has cooled and is easy to cut, divide it into 16 even slices and serve!


The eggs are so fluffy (thanks to the bread) and the hot mushroom and bacon topping (which I like to think of as crust) really gives it added flavor. It’s amazing!


Nutrition Information (per 1/16 slice):

  • 395 calories
  • 17g fat
  • 40g carbohydrates
  • 3g fiber
  • 20g protein

{ 20 comments… read them below or add one }

1 Dyanna Kane September 12, 2012 at 6:26 pm

This looks delish!!!!!!!! My husband would love this.
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2 Rose June 24, 2013 at 11:41 am

Hey love your recipes but find with all the pictures added take a lot of paper to print and no place to to get it to print as do not need all the pictures see most have the same problems thanks


3 Karen June 24, 2013 at 12:47 pm

Just copy and paste the recipe part without the pics to a word document. Then you can print it out without all the pictures.


4 Olga June 24, 2013 at 12:51 pm

Love this! Will surely do this dish.I find it helps a lot when you have pictures going step to step.It makes it all much easier.Please keep on posting more recipes.keeping them all filed up in my computer. Thanks.


5 FayeD June 25, 2013 at 2:16 pm

This recipe looks really good, however, I don’t see myself cooking for this many people at one time. Wondering if it could be cut in half and maybe made in an 8 inch square pan?


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7 Linda July 4, 2013 at 12:51 pm

I bet this would be my favorite too, if I could print it in order to cook it. Just tried your directions for printing, failed miserably. So, guess I will never know.


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16 Dominique November 21, 2013 at 3:38 pm

This is NOT 395 calories per serving, its more like 750 calories per serving. Where on earth did you come up with that number…?


17 Jenn (eating bender) November 21, 2013 at 3:52 pm

Hi Dominique – I think it depends on what constitutes a serving. As I indicate above, this recipe can serve 16 people, so 1/16 of the ingredients came out to 395 calories when I calculated it. If you want less servings/bigger portions then yes, the calorie count will be higher. The calorie count is also affected by the type of cheese, bacon, etc. you use. Hope that helps!


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19 Karen March 14, 2015 at 9:25 am

Can this recipe made in a smaller pan perhaps cutting the recipe in half???


20 Karen March 14, 2015 at 9:26 am

Can I cut this recipe in half successfully??
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