Easy Bacon Breakfast Casserole

This overnight bacon breakfast casserole is the savior of holiday mornings, slumber parties, and any time you need to feed a crowd without short-order cooking. The whole thing assembles the night before: cubed buttered bread, beaten eggs whisked into scalded milk, a generous amount of cubed Velveeta for guaranteed melty stretch, bacon crumbles, and a touch of dry mustard for warmth.

The overnight rest is a must. The bread soaks up the custard so the bake is more like a strata than a sloppy egg dish, with clean slices and a crusty top.

Pro Tips

• Scald the milk just to a gentle simmer with bubbles forming around the edge, then cool slightly before whisking into the eggs. Hot milk straight in scrambles them.
• Use slightly stale bread if you have it. Fresh bread turns to mush in the custard; day-old holds shape and absorbs evenly.
• Don’t skip the overnight refrigeration. The 8+ hour rest is what gives the casserole its sliceable texture instead of a soggy bottom.
• Cook the bacon until truly crispy. It softens in the bake and limp bacon disappears into the eggs.
• Tent loosely with foil for the last 20 minutes if the top browns too fast.

Variations

• Swap Velveeta for sharp cheddar and Gruyere for a more grown-up flavor with the same melt.
• Add 1 cup sauteed mushrooms, diced bell pepper, or chopped spinach for color and vegetables.
• Replace bacon with breakfast sausage, diced ham, or smoked salmon for variety.