Charleston Breakfast Casserole

Charleston Breakfast Casserole

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"An easy, crowd-pleasing breakfast or brunch idea. Try playing with the ingredients to dress it up or down, depending on your occasion."
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1 h 20 m servings 388 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 388 kcal
  • 19%
  • Fat:
  • 29.3 g
  • 45%
  • Carbs:
  • 10.8g
  • 3%
  • Protein:
  • 19.4 g
  • 39%
  • Cholesterol:
  • 168 mg
  • 56%
  • Sodium:
  • 901 mg
  • 36%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  2. Preheat oven to 325 degrees F (165 degrees C).
  3. Melt butter in the microwave, or in a small pan on the stove over low heat. Spray a 9x12 inch baking dish with vegetable spray. Place croutons in the bottom of the dish, and drizzle with melted butter. Sprinkle with grated Cheddar cheese.
  4. Crack the eggs into a bowl, whisking to break up the yolks. Add milk, peppers, mustard, salt, and pepper, and beat until well-combined. Pour over the croutons and cheese, and sprinkle with crumbled bacon.
  5. Bake in the preheated oven for 40 minutes. Remove from oven and allow to stand 10 minutes before serving.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 541 Ratings

Most helpful positive review

I prepared two of these casseroles and used flavored croutons. I prepared one and immediately baked it and the other I let sit over night. The one that sat over night was superior by far! It...

Most helpful critical review

I made this last month and although it did taste good my husband and I found that it wasn't very filling. By the time you did get full our calorie count was out the wah-zoo. The only differenc...

I prepared two of these casseroles and used flavored croutons. I prepared one and immediately baked it and the other I let sit over night. The one that sat over night was superior by far! It...

Ok, here goes. I love, love, love this, however, my family is trying to eat healthier so I made some changes. First I omitted the butter entirely and used 1 egg plus 1 1/2 cups Egg Beaters. I...

I am testing out brunch recipes for the party I am having New Year's Eve and husband and I both agreed that this was very good. I chose this one over the other bacon/sausage casseroles because ...

This breakfast casserole was fantastic, but I did make just a few changes, based on other reviewers. I replaced the "soggy" croutons with potatoes (I used half a bag of frozen cubed hash browns...

Need to add two more eggs and 1/4 cup more milk if soaking casserole overnight. Great flavor!

Very good- you never know with custard (eggbased) recipes like this how they will turn out- I always worry about them being too gloopy but this was perfect. I did up the eggs and milk a bit and...

This is very delicious and impressive to serve to guest. I made the smaller 8X8 version. I used 4 eggs and, condensed milk, a dash of cinnamon (sounds weird but it adds something), garlic cheese...

This was an excellent casserole. I used 8 eggs to make it a little thicker and added mushrooms, roma tomatoes, and onion to give it that much more flavor. Surprisingly it reheats very well.

This is a great recipe! It has a wonderful taste. I did make alot more bacon than it called for just for more (meat) and I like lots of different cheese together so I mix swiss and parmasean a...

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