This easy Bacon Breakfast Casserole is a hearty overnight breakfast strata that combines big chunks of sourdough bread, roasted red peppers, and a cottage cheese egg mixture with melted cheddar cheese and lots of crispy bacon. Don't forget the bacon!
Spray an 11 x 9-inch casserole dish with nonstick cooking spray. Place sourdough bread cubes into the prepared dish and add the roasted red peppers in a single layer. Sprinkle the shredded cheddar cheese over the top of the casserole.
In a food processor, process the cottage cheese until smooth. Briefly blend in the eggs, milk and seasonings. (Don’t worry if there are a few cottage cheese lumps left. You won’t even notice them in the final dish.) Pour the cottage cheese egg mixture over the ingredients in the casserole dish. If any bread cubes are peeking out, gently press them into the egg mixture. Cover with plastic wrap and refrigerate overnight.
The next morning, preheat the oven, and before baking, spread the crumbled bacon over the top of the overnight breakfast casserole.Preheat oven to 375 degrees. Sprinkle the crumbled bacon over the top of the dish. Bake, uncovered, 40-45 minutes until custard has set and top is golden brown. Let sit for a few minutes before slicing to give it a chance to settle. Garnish with fresh cilantro or green onions, if desired.
Notes
This easy egg casserole can be baked in an 11×9-inch casserole dish or divided evenly between two 8-inch square baking dishes. If you use two casseroles, the egg bake won’t be as thick, but it will be just as delicious.Storage and Reheating: Cover tightly with plastic wrap. Reheats well in the microwave.