This is probably my favorite breakfast casserole recipe to date. It was REALLY good and kept me full for hours!

  • 1 pack of Bacon (I use Coleman’s uncured)
  • 2/3 cup of frozen chopped onions
  • 8 oz of cream cheese
  • 8 Eggs
  • 1 cup shredded mozzarella cheese
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 2 tsp Pink Salt
  • 1 tsp black pepper
  • 3/4 cup shredded cheddar cheese
  1. Preheat oven to 350 F
  2. Chop bacon into bite sized pieces, and cook in a large skillet until crispy, then set aside
  3. Throw the onions in the hot bacon fat in the skillet, and cook over medium-high heat until browned.
  4. Add back the bacon to the pan, then add the cream cheese, and stir over low heat until well combined. Move to a 9×9″ baking dish.
  5. Crack all the eggs into a large bowl and scramble with a fork. Add in mozzarella cheese, then add in the seasonings. Stir until well-combined.
  6. Pour the egg mixture on top of the bacon mixture in the pan.
  7. Bake for 25 minutes. The center should barely jiggle. If still really jiggly, keep it in a few more minutes.
  8. Remove and sprinkle the cheddar cheese on top. (Optional: sprinkle paprika on top). Bake another 10 minutes to melt the cheese on top.