Bacon Egg Breakfast Casserole with Ricotta and Cheddar
This hearty breakfast casserole combines creamy ricotta cheese with fluffy eggs, crispy bacon, and melted cheddar for a satisfying morning meal. Packed with spinach and red bell pepper for color and nutrition, it's perfect for feeding a crowd at brunch or preparing ahead for busy weekday mornings. The ricotta adds extra creaminess while keeping the texture light and fluffy. Baked until golden and set, this casserole slices beautifully and reheats well for meal prep.
Ingredients
- 1 cup whole milk ricotta cheese
- 8 large eggs
- ½ cup heavy cream
- 6 slices bacon, cooked and chopped
- 1 cup shredded cheddar cheese
- ½ cup spinach, chopped
- ½ medium red bell pepper, diced
- ¼ cup grated Parmesan cheese
- ½ tsp salt
- ¼ tsp ground black pepper
- ¼ tsp garlic powder
- ¼ tsp onion powder
- non-stick cooking spray, for greasing
Instructions
- 1
Preheat oven and grease baking dish with cooking spray
- 2
Whisk together ricotta cheese, eggs, and heavy cream until smooth
- 3
Stir in cooked bacon, cheddar cheese, spinach, and bell pepper
- 4
Season with salt, pepper, garlic powder, and onion powder
- 5
Pour mixture into prepared baking dish and spread evenly
- 6
Sprinkle top with Parmesan cheese
- 7
Bake until set in middle and golden brown on top
- 8
Let rest for a few minutes before slicing
Tips
Cook bacon until crispy and drain on paper towels before chopping to prevent excess grease in the casserole.
Let the casserole rest for 5-10 minutes after baking to firm up and make slicing cleaner and easier.
Use fresh spinach and squeeze out excess moisture to prevent a watery casserole.
Good to Know
Refrigerate leftovers for up to 4 days in covered container
Can be assembled night before and baked in morning, or fully cooked and reheated
Serve warm, cut into squares, with fresh fruit or toast
Common Mistakes
Don't skip the resting time to avoid messy, runny slices
Drain bacon well to prevent greasy casserole
Substitutions
FAQ
Can I freeze this breakfast casserole?
Yes, freeze baked casserole for up to 3 months. Thaw overnight in refrigerator and reheat in 350°F oven until warmed through.
What if I don't have ricotta cheese?
Cottage cheese works well as a substitute, though the texture will be slightly different. You can also use cream cheese for richer results.
How do I know when the casserole is done?
The center should be set and not jiggly when gently shaken, and a knife inserted in center should come out mostly clean.