Egg and Bacon Breakfast Bake

Prep Time
Cook Time
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"I usually end up making this for dinner rather than breakfast, because it's just that good. Also easy, also diabetic-friendly. Plus, there's bacon. What more could you want? Pair it with some fresh fruit and/or toast for a complete meal."

Original recipe yields 4 servings


  • Serving Size: 1 (306.8 g)
  • Calories 246.6
  • Total Fat - 12.3 g
  • Saturated Fat - 6.8 g
  • Cholesterol - 50.9 mg
  • Sodium - 671.7 mg
  • Total Carbohydrate - 19.4 g
  • Dietary Fiber - 1.8 g
  • Sugars - 5.8 g
  • Protein - 16.1 g
  • Calcium - 249.3 mg
  • Iron - 1.9 mg
  • Vitamin C - 38.7 mg
  • Thiamin - 0.4 mg

Step 1

Preheat oven to 350F; coat a 2-quart casserole dish with cooking spray.

Step 2

Combine cracker crumbs and melted butter; spread in bottom of prepared casserole dish.

Step 3

Arrange egg slices evenly over crumbs; scatter bacon over egg slices.

Step 4

Combine sour cream, onions, milk and pepper; pour mixture over bacon and spread to completely cover.

Step 5

Sprinkle with cheese.

Step 6

Bake 10-15 minutes, until completely heated through and cheese is melted.

Tips & Variations

No special items needed.



The tang of sour cream and salt of the bacon mix so well with green onions and cheddar that you'll relish this dish long after it's gone. Our only crackers were olive oil black pepper triscuits, but they crushed easily and held up their end of the bargain well. A second trial is on the agenda already, and I'll try it with half of the the butter and a low fat cheddar to ease my conscience some. (No way that I can bring myself to reduce the bacon though.)

review by:
(5 Sep 2012)