Recipes

Turkey Bacon and Egg Breakfast Casserole

This bacon and egg breakfast casserole combines hearty bread, savoury turkey bacon, and fluffy eggs into a comforting morning meal. Layering the ingredients allows flavours to meld as it bakes. Using frozen hash browns saves time without sacrificing taste. The result is a satisfying dish that reheats well for busy weekday breakfasts.
Serves 4
Prep Time 15 min
Cook Time 35 min
Print Recipe

Ingredients

  • 4 slices bread, crusts trimmed, cut into quarters
  • 6 eggs
  • 1 ½ cups (375 mL) milk (1%)
  • 4 slices bacon style turkey, diced and cooked
  • ½ cup (125 mL) shredded light Cheddar cheese, divided
  • ½ cup (125 mL) sliced mushrooms
  • ½ cup (125 mL) frozen hash brown potatoes, thawed

Instructions

  • Step 1

    Preheat oven to 350°F (180°C).

  • Step 2

    Spray 9-inch (23 cm) square baking pan with cooking spray. Arrange bread slices in pan, overlapping slightly.

  • Step 3

    Whisk eggs, milk, bacon and 1/4 cup (50 mL) cheese in large bowl. Add mushrooms. Pour mixture over bread slices. Sprinkle potatoes and remaining cheese over egg mixture.

  • Step 4

    Bake in preheated 350°F (180°C) oven until lightly browned and knife inserted near centre comes out clean, about 35 minutes.

Nutrition Facts

Per serving
Calories312
Fat15 g
Saturated Fat6 g
Trans Fat0 g
Carbohydrate24 g
Fibre2 g
Sugars6 g
Protein23 g
Sodium513 mg

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