Spicy Chipotle Bacon & Egg Bake Casserole

One of my favorite ways to begin my day is with a delicious breakfast casserole, such as this Breakfast Egg Bake Casserole.

I love breakfast food. Pancakes. Eggs. Sausage. Bacon. Potatoes. Biscuits. Hashbrowns. Each of these smothered with either syrup, ketchup, cheese, gravy or hot sauce are a great way to start the morning. Or end the day. Or satisfy the midday munchies. Yes, I can eat breakfast food during any time of the day.

Lately I have been pondering making a new type of breakfast casserole. Well, new to me. Breakfast casseroles are by no means a new concept but my typical breakfast casserole consists of hasbrowns, either, sausage ham or bacon, some cheese and some type of cream base for the filling (such as sour cream, cream of chicken soup or cream of mushroom soup.) I stumbled upon a Brunch Egg Bake recipe over at Bizzy Bakes and decided to go with this recipe. I didn’t have all of the ingredients the recipe called for so I improvised and added what I had on hand. Please enjoy the recipe.

Why This Egg Bake Casserole Recipe Works

Breakfast casseroles have been a cornerstone of Southern gatherings for as long as I can remember. They are the definition of practical hospitality. You can assemble them ahead of time, they feed a crowd with ease, and they are endlessly adaptable. It is the perfect dish for a holiday morning, a weekend brunch with friends, or even a simple meal prep solution for the week ahead.

The beauty of an egg bake is its simplicity. At its heart, it is a savory custard of eggs, milk, and cheese, baked until golden and puffy. It is a formula that is hard to get wrong and easy to love. That familiar comfort is the foundation of this recipe.

But we are not just making any old casserole here. What sets this particular Egg Bake Casserole apart is one key ingredient, my secret weapon, the chipotle pepper in adobo sauce. While the bacon brings saltiness and the green chilis offer a gentle tang, the chipotle introduces a whole new dimension.

It adds a deep, smoky flavor that beautifully complements the richness of the eggs and cheddar cheese. It is not about overwhelming heat, it is about a subtle, smoldering warmth that builds in the background. This little pepper elevates the entire dish, transforming it from a predictable breakfast bake into something with layers of flavor that feels both rustic and refined. It’s the twist that makes people’s eyes light up when they take their first bite.

Ingredients for Egg Bake Casserole

The ingredients for this dish are straightforward and easy to find at any grocery store, but the way they come together is truly special. Here is exactly what you will need to create this flavorful casserole.

• 8 large eggs
• 2 cups of shredded sharp cheddar cheese
• 2oz of real bacon pieces
• 1 4.5oz can of chopped green chilis, drained
• 1 small yellow onion, chopped
• 1 chipotle pepper in adobo sauce, seeds removed and finely chopped
• 3/4 cup of whole milk
• 1/4 cup of all purpose flour
• 1 tbsp of olive oil
• 1/4 tsp of ground black pepper

The star of the show here is, without a doubt, the chipotle pepper in adobo sauce. You will find these in a small can, usually in the international aisle. One pepper is all you need to impart that signature smoky flavor. Be sure to remove the seeds if you want to control the heat, and mince it very finely so it distributes evenly throughout the casserole.

When it comes to the other ingredients, a few choices can make a big difference. I recommend using sharp cheddar cheese because its robust flavor stands up well to the smokiness of the chipotle. A block of cheese you shred yourself will always melt better than the pre-shredded kind, which often has anti-caking agents.

For the bacon, look for “real bacon pieces” rather than “bacon bits,” which can be made from soy. The real pieces will render and crisp up beautifully with the onions. Lastly, using whole milk will give your casserole a richer, more custardy texture than skim or low-fat milk would.

Step-by-Step Instructions For Making Egg Bake Casserole

This recipe is wonderfully simple to put together. Just follow these steps, and you will have a perfect, crowd pleasing casserole ready in no time. First things first, go ahead and preheat your oven to 350°F and lightly grease a 9×13 inch baking dish.

Step 1: Sauté the Bacon and Onion

In a medium skillet, heat your tablespoon of olive oil over medium heat. Add the chopped onion and the bacon pieces. Cook, stirring occasionally, until the onion becomes soft and translucent and the bacon is lightly crisped. This should take about 5 to 7 minutes. This step is crucial because it builds the first layer of flavor. Cooking the onions first mellows their sharp bite into a lovely sweetness.

Once they are cooked, remove the skillet from the heat. Use a slotted spoon to transfer the onion and bacon mixture to a paper towel lined plate. This allows any excess grease to drain away, ensuring your casserole is not oily.

Step 2: Prepare the Egg Mixture

In a large mixing bowl, crack all eight eggs. Whisk them until the yolks and whites are just combined, you want them to be uniform in color but avoid over-whisking, as that can make the final texture tough. Now, whisk in the milk, the all purpose flour, and the black pepper until the flour is fully incorporated and there are no lumps. The flour is a key binder here, it helps the casserole set up nicely and gives it a bit more structure.

Next, stir in the drained green chilis and that all important finely chopped chipotle pepper. Make sure you mix well so that smoky flavor gets into every single bite.

Step 3: Combine and Pour

Now it is time to bring it all together. Add the two cups of shredded cheddar cheese and the cooled onion and bacon mixture to the egg batter. Give it a final stir with a spatula to make sure everything is evenly distributed. You want cheese, bacon, and onion in every spoonful.

Pour the entire mixture into your prepared baking dish. Use your spatula to spread it out into an even layer. It is as simple as that.

Step 4: Bake to Perfection

Place the baking dish in your preheated oven and bake for 35 to 40 minutes. You will know it is done when the center is set and does not jiggle when you gently shake the pan. The edges should be golden brown and slightly pulled away from the sides of the dish. The most reliable way to check for doneness is to insert a thin knife into the center of the casserole. If it comes out clean, it is ready.

Step 5: Let It Rest

This might be the hardest step, but it is so important! Remove the casserole from the oven and let it rest on a wire rack for at least 10 minutes before you slice and serve. This allows the casserole to finish cooking from the residual heat and helps it set up properly. If you cut into it too soon, it might be runny and fall apart. Patience here will be rewarded with perfect, clean slices.

How To Serve Egg Bake Casserole

One of the best things about this Egg Bake Casserole is its versatility. It can be the star of a big brunch spread or a simple, satisfying breakfast all on its own. How you serve it can depend on the occasion and your personal taste. For a classic brunch, I love to cut it into generous squares and serve it warm right from the baking dish.

To round out the meal and complement the savory, smoky flavors of the casserole, consider adding a few fresh and simple side dishes. Here are some of my favorite pairings:

• Fresh Fruit Salad: A bowl of colorful, seasonal fruit like berries, melon, and grapes provides a sweet and refreshing contrast to the rich casserole.
• Avocado and Tomato: Sliced avocado and fresh tomato, perhaps sprinkled with a little salt and lime juice, add a creamy texture and bright acidity that pairs beautifully with the Southwestern notes in the dish.
• Sour Cream or Crema: A dollop of cool sour cream, or even a drizzle of Mexican crema, on top of each serving can temper the subtle heat from the chipotle and add another layer of creaminess.
• Fresh Cilantro or Green Onions: A sprinkle of chopped fresh cilantro or thinly sliced green onions right before serving adds a pop of color and a burst of fresh, herbaceous flavor.
• Warm Tortillas or Toast: For a heartier meal, serve with a side of warm flour tortillas or thick slices of buttered sourdough toast for scooping.

If you are serving this for a gathering, you can also think outside the box. Cut the casserole into smaller, two-bite squares and serve them on a platter as a savory appetizer. No matter how you choose to present it, this casserole is sure to be a hit with its delicious and unique flavor profile.

How To Store & Reuse Egg Bake Casserole Leftovers

This casserole is a gift that keeps on giving because the leftovers are just as delicious, if not more so, as the flavors have had more time to meld together. Storing and reheating it properly is key to enjoying it for days to come. The most important first step is to let the casserole cool down completely to room temperature before you even think about storing it.

Once cooled, you can either cover the entire baking dish tightly with plastic wrap or foil, or you can cut the casserole into individual portions and place them in airtight containers. It will keep beautifully in the refrigerator for up to four days, making it perfect for quick weekday breakfasts.

When you are ready to enjoy the leftovers, you have a few great options for reheating and reusing them.

• Microwave Reheating: For the quickest method, place a single serving on a microwave safe plate and heat for 60 to 90 seconds, or until warmed through. Covering it with a damp paper towel can help keep it from drying out.
• Oven or Toaster Oven Reheating: For the best texture, I recommend reheating in the oven. Place slices on a baking sheet and warm them in a 350°F oven for about 10 to 15 minutes, or until heated through. This helps re-crisp the edges slightly.
• Breakfast Burritos: Crumble a slice of the leftover casserole into a warm flour tortilla. Add a spoonful of salsa or some sliced avocado for a brand new, hearty breakfast on the go.
• Savory Breakfast Sandwiches: My husband’s favorite way to use leftovers is to tuck a square slice of the casserole between two pieces of toast, maybe with an extra slice of cheese, to create a fantastic breakfast sandwich.

With these simple storage and reheating tips, you can enjoy this wonderful Egg Bake Casserole all week long. It is a fantastic recipe for meal prepping that ensures you have a delicious, homemade breakfast ready in minutes.

Substitutions & Variations For Egg Bake Casserole

While I believe this recipe is pretty perfect as it is, I know that every cook likes to put their own spin on things. This Egg Bake Casserole is a fantastic base for experimentation, so feel free to get creative based on what you love or what you have on hand in your kitchen. The structure of the recipe is forgiving and welcomes new additions.

Here are a few substitutions and variations that work wonderfully with this dish. Feel free to mix and match to create your own signature version.

• Switch Up the Meat: If bacon is not your thing, you can easily substitute it. Try using a pound of breakfast sausage, chorizo, or diced ham. If you use sausage or chorizo, be sure to cook it thoroughly and drain any excess grease before adding it to the egg mixture.
• Experiment with Cheeses: Sharp cheddar is my go-to, but other cheeses are delicious too. Pepper Jack would add an extra kick of spice, Monterey Jack would be milder and creamier, and a smoked gouda would double down on that smoky flavor profile.
• Add More Vegetables: This is a great way to use up leftover veggies. Sautéed mushrooms, diced bell peppers of any color, or a handful of fresh spinach (wilted first) would all be wonderful additions. Just be sure to cook them first to remove excess moisture.
• Make It Gluten-Free: To make this casserole gluten-free, simply substitute the all purpose flour with your favorite one-to-one gluten-free baking blend. The texture will be nearly identical.
• Adjust the Spice Level: If you love heat, feel free to add another chipotle pepper or leave some of the seeds in. You could also add a finely diced jalapeño along with the onions. If you prefer a milder casserole, you can omit the chipotle pepper entirely. The green chilis provide a mild flavor without much heat.

Think of this recipe as a template. As long as you keep the egg-to-milk ratio the same, you can customize the fillings to your heart’s content. It is a great way to clean out the refrigerator and create a meal that is uniquely yours.

Breakfast Egg Bake Casserole

Yield: 8

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

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Ingredients

• 8 eggs
• 2 cups of shredded cheddar cheese
• 2oz of real bacon pieces
• 1 4.5oz can of chopped green chilis, drained
• 1 small onion, chopped
• 1 chipotle pepper in adobo sauce, seeds removed and chopped
• 3/4 cup of milk
• 1/4 cup of all purpose flour
• 1 tbsp of olive oil
• 1/4 tsp of ground pepper
• An oven preheated at 350 degrees
• A baking dish

Instructions

1. Saute the onion and bacon pieces in the olive oil until the onion is tender.
2. Remove from heat, drain.
3. In a large bowl, beat the eggs. Whisk in the diced chilis, chipotle in adobo, milk, pepper and flour.
4. Add the cheese and the onion and bacon mixture.
5. Pour the mixture into a baking dish and bake at 350 for 35-40 minutes or until a knife stuck in the center comes out clean.
6. Remove from the oven and let set for 10 minutes before serving.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 271 Total Fat: 19g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 223mg Sodium: 392mg Carbohydrates: 8g Net Carbohydrates: 0g Fiber: 1g Sugar: 2g Sugar Alcohols: 0g Protein: 17g

5 FAQs About Egg Bake Casserole

Here are some straightforward answers to the most common questions I receive about this egg bake casserole recipe.

Can I make this Egg Bake Casserole ahead of time?

Absolutely, and that is one of the best things about it. This recipe is perfect for preparing in advance, which is a lifesaver for busy mornings or when you are hosting guests. You can fully assemble the entire casserole the night before you plan to bake it. Just follow all the steps right up until it goes in the oven.

Once you have poured the mixture into your baking dish, cover it tightly with plastic wrap or foil and place it in the refrigerator. It can be stored like this for up to 24 hours. When you are ready to bake, simply remove it from the fridge, take off the cover, and pop it into your preheated oven. Because you are starting with a cold dish, you may need to add an extra 10 to 15 minutes to the total baking time. Just keep an eye on it and use the knife test to ensure it is cooked through.

Why is my Egg Bake Casserole watery or runny?

A watery or runny casserole is a common issue, and it is usually caused by one of two things: excess moisture from the ingredients or improper baking. Vegetables, especially ones like mushrooms or spinach, release a lot of water as they cook. It is crucial to sauté any vegetable additions beforehand to cook out that moisture before adding them to the egg mixture. In this recipe, we drain the green chilis for that very reason.

The other culprit can be the baking process itself. If the casserole is undercooked, the egg custard will not have had enough time to set, resulting in a runny center. Conversely, if you overcook an egg bake, the proteins in the eggs can curdle and separate, causing them to “weep” a watery liquid. Finally, not letting the casserole rest for at least 10 minutes after it comes out of the oven is a frequent mistake. That resting period is essential for the custard to finish setting up, ensuring clean, firm slices.

Can I freeze this Egg Bake Casserole?

Yes, this egg bake casserole freezes quite well. You have two options, freezing it before or after baking. To freeze it unbaked, assemble the entire casserole in a freezer-safe baking dish, then cover it tightly with a layer of plastic wrap followed by a layer of heavy-duty aluminum foil. It can be frozen for up to two months. When ready to eat, you can bake it directly from frozen, but you will need to add at least 30 to 40 minutes to the baking time. Keep it covered with foil for the first half of baking to prevent the top from getting too brown.

To freeze a baked casserole, let it cool completely first. You can freeze the entire dish or cut it into individual portions, which I find more convenient. Wrap each portion tightly in plastic wrap and then foil, or place them in a freezer-safe bag. To reheat, you can thaw the portions in the refrigerator overnight and then warm in the microwave or oven.

What kind of baking dish is best for an Egg Bake Casserole?

The type of baking dish you use can certainly affect the outcome. For this egg bake casserole, I strongly recommend a standard 9×13 inch ceramic or glass baking dish. These materials heat evenly and gently, which is ideal for cooking the egg custard all the way through without burning the edges. They also retain heat well, which helps keep the casserole warm on a serving table.

You can use a metal baking pan, but you need to be mindful of the cooking time. Metal conducts heat much more quickly than glass or ceramic. This means your casserole may cook faster, and the edges and bottom could become over-browned before the center is fully set. If you are using a metal pan, I would suggest checking for doneness about 5 to 10 minutes earlier than the recipe calls for.

How do I know when my Egg Bake Casserole is fully cooked?

Knowing exactly when to pull your casserole out of the oven is key to the perfect texture. There are a few reliable signs to look for. First, check it visually. The casserole should be puffed up, especially around the edges, and the top should be a beautiful golden brown color. The edges will also start to pull away slightly from the sides of the dish.

The most foolproof method, however, is the knife test. Gently insert the tip of a thin, sharp knife into the very center of the casserole. If the knife comes out clean, with no wet, liquid egg clinging to it, the casserole is done. If you see any uncooked egg, put it back in the oven for another 5 minutes and test it again. Another good indicator is to gently shake the pan, the center should be firm and not jiggle. Once these signs are met, you can confidently take it out to rest.

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 I made this recipe again in August of 2013 and took new photos. The photos you see now are the new photos.