Maple Bacon Breakfast Casserole
Sweet-savory maple bacon breakfast casserole with eggs, cheese, and crispy bacon baked until the custard is fully set. Crowd-pleasing USA brunch bake with maple syrup drizzle—holiday morning traffic magnet.
🛒Ingredients
- 10 slices thick-cut bacon
- 6 cups cubed day-old bread
- 8 large eggs
- 2 cups whole milk
- 1/4 cup pure maple syrup, plus more for serving
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1 1/2 cups shredded Gruyère or sharp cheddar
- 2 tablespoons chopped chives (optional)
🔧Kitchen Tools Needed
- 9×13-inch baking dish
- Sheet pan
- Mixing bowl
- Whisk
- Instant-read thermometer
📝Instructions
- 1
Preheat oven to 375°F. Bake bacon on a sheet pan 15–20 minutes until crisp. Drain on paper towels; chop. Reserve 1 tablespoon bacon fat if desired for greasing.
- 2
Grease a 9×13-inch dish. Add bread cubes, most of the bacon, and 1 cup cheese.
- 3
Whisk eggs, milk, maple syrup, Dijon, salt, pepper, and paprika. Pour over bread. Press to soak. Top with remaining cheese and bacon.
- 4
Bake 40–50 minutes until golden and the center custard reaches at least 160°F and is fully set.
- 5
Rest 10 minutes. Garnish with chives and serve with extra warm maple syrup.
- 6
Refrigerate leftovers within 2 hours; reheat to 165°F.
🥗Nutrition Information
⚡Calories per serving: 450
🏷️Recipe Tags
❓Frequently Asked Questions
Can I use turkey bacon?
Yes—cook until crisp; you may want a light grease on the dish since it’s leaner.
Assemble ahead?
Yes, refrigerate overnight unbaked; bake cold and add a few minutes if needed.
Too sweet?
Use 2 tablespoons maple in the custard and serve more syrup on the side.
Egg safety?
Bake until the center is set and at least 160°F—no liquid egg.
Cheese swaps?
Cheddar, Monterey Jack, or Swiss all work.
