Print

Mary Berry Breakfast Casserole

Mary Berry Breakfast Casserole - recipe card
Print Recipe
Print Recipe

This classic Mary Berry-inspired breakfast casserole combines fluffy eggs, crispy bacon, and melted cheese on a bed of soft bread cubes. Perfect for a hearty morning meal or brunch, it bakes to a golden top with a tender, custard-like center.

Ingredients

Scale
  • 6 large eggs
  • 1 cup whole milk
  • 2 cups (about 4 oz) cubed white bread, crusts on
  • 1 cup (4 oz) shredded sharp cheddar cheese
  • 4 slices bacon, cooked until crisp and crumbled
  • 1/2 cup onion, finely diced
  • 1/2 cup bell pepper, finely diced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon unsalted butter, for greasing the dish

Instructions

  1. Preheat the oven to 350°F (177°C). Grease a 9×9-inch (or similar 2-quart) baking dish with the butter, ensuring all sides and corners are coated to prevent sticking.
  2. In a large bowl, whisk together the eggs, whole milk, kosher salt, and black pepper until fully combined and slightly frothy. The mixture should be a uniform pale yellow. Set aside.
  3. Spread the bread cubes evenly in the bottom of the prepared baking dish. They will absorb the custard and form the base of the casserole.
  4. Sprinkle the diced onion and bell pepper evenly over the bread cubes. Then scatter the crumbled bacon across the top. Distribute the shredded cheddar cheese evenly over everything.
  5. Slowly pour the egg-milk mixture over the bread and toppings, making sure all the bread is moistened. Gently press down on the bread with a fork to help it absorb the liquid. Let the casserole sit at room temperature for 10 minutes so the bread can soak up the custard.
  6. Place the baking dish on the middle rack of the preheated oven. Bake for 40 to 45 minutes, or until the center is set and the top is golden brown. The casserole should be slightly puffed and a knife inserted into the center should come out clean.
  7. Remove from the oven and let rest on a wire rack for 5 minutes before slicing. This allows the custard to finish setting and makes serving easier. Cut into 4 equal portions and serve warm.
  8. For a make-ahead version: Assemble the casserole as directed up to step 5, then cover tightly with plastic wrap and refrigerate overnight. The next morning, remove from the fridge 20 minutes before baking, then bake as directed, adding 5-10 minutes if needed.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place a portion in a 350°F (177°C) oven for 10-15 minutes or microwave on high for 1-2 minutes until hot. To freeze unbaked casserole, assemble in a freezer-safe dish (use a disposable foil pan), wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator, then bake as directed, adding 10-15 minutes to the baking time.

Nutrition

Keywords: Mary Berry breakfast casserole, British breakfast casserole, egg and bread casserole, bacon and cheese casserole, overnight breakfast casserole, baked eggs, brunch casserole, easy breakfast bake, Mary Berry recipe, bread pudding breakfast

Find it online: https://maryberrycooks.co.uk/mary-berry-breakfast-casserole-recipe/