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Breakfast Beef & Bacon Casserole

Casserole with beef, bacon, and cheese.
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An easy recipe to make for brunch, Breakfast Beef & Bacon Casserole will delight your guests. There is so much to enjoy with ground beef, bacon, onion, cheese between egg-soaked sourdough bread.

Ingredients

Scale

1 pound Certified Angus Beef ® ground beef

1/2 pound bacon, diced

1 onion, peeled and diced

12 eggs

1 cup sour cream

1–1/2 cups half & half

1 cup milk

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 pound sourdough country-style round loaf

2 tablespoons butter

2 tablespoons minced fresh chives

4 ounces spinach, chopped into 1/2-inch ribbons

8 ounces (2 cups) shredded cheddar cheese

Instructions

1. Cook Bacon and Beef:

  • In a large sauté pan, sear bacon over medium-high heat until it begins to crisp. Add onions and ground beef, reduce heat and simmer until no pink remains in beef. Remove from stovetop, drain off excess fat and set beef aside.

2. Prepare Egg Mixture:

  • In a large pitcher combine eggs, sour cream, half & half, milk, salt and pepper. Use a hand immersion blender or whisk to blend until smooth. Set aside. Cut crust from bread and cut into 1/2 inch cubes. Preheat oven to 350°F (175°C).

3. Assemble Casserole:

  • Butter a 9 x 13-inch casserole pan to begin assembly. Layer half of bread cubes followed by beef mixture, chives, spinach, second half of bread and cheese. Pour egg mixture over the casserole.

4. Bake:

  • Bake for 30 minutes, turn and bake an additional 20-30 minutes until casserole has completely risen in the middle and has a golden crust. Remove from oven. Allow to cool 15 minutes before slicing and serving.

Notes

Serve with a side of fresh fruit or a light salad for a complete meal.

This casserole can be prepared the night before and baked in the morning for a hassle-free brunch.

Find it online: https://palmersdirecttoyou.com/breakfast-beef-bacon-casserole/

Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.