Maple Bacon Breakfast Casserole

During the chaotic holiday season at our mountain cabin, I needed a breakfast that could feed the whole family without keeping me in the kitchen all morning. This make-ahead casserole was born from necessity but became our traditional Christmas morning meal, allowing us to focus on opening presents while breakfast practically makes itself.

Ingredients

• 1 pound thick-cut bacon
• 1 large loaf (about 1 pound) day-old bread, cubed
• 8 large eggs
• 2 cups whole milk
• 1/4 cup pure maple syrup, plus more for serving
• 1/4 cup brown sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 2 cups shredded cheddar cheese, divided
• 3 green onions, sliced

Instructions

1. Cook bacon until crispy. Drain, cool, and chop into pieces.
2. Grease a 9×13 inch baking dish. Spread half the bread cubes in the dish.
3. Sprinkle with half the bacon, half the cheese, and half the green onions.
4. Add remaining bread cubes, bacon, and green onions (reserve remaining cheese for top).
5. In a large bowl, whisk together eggs, milk, maple syrup, brown sugar, vanilla, cinnamon, nutmeg, and salt.
6. Pour egg mixture evenly over the bread mixture, pressing bread down to absorb liquid.
7. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
8. When ready to bake, preheat oven to 350°F (175°C).
9. Remove casserole from refrigerator while oven preheats.
10. Sprinkle with remaining cheese and bake uncovered for 45-50 minutes until puffed and golden.
11. Let stand for 10 minutes before serving.
12. Drizzle with additional maple syrup if desired.

Recipe Notes

• Add diced bell peppers or sautéed mushrooms for extra vegetables.
• Try different cheeses like Gruyere or pepper jack for variety.
• For a spicy version, add a diced jalapeño or a dash of hot sauce to the egg mixture.
• Leftovers can be refrigerated for up to 3 days and reheated in the microwave.

Prep time: 20 minutes | Chill time: 4+ hours | Cook time: 50 minutes | Serves: 12