Egg Bake

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Recipe: Egg BakeThis egg bake is a great dish to serve when you have lots of guests. It is so simple. It is light and fluffy and especially rich and creamy when you use evaporated milk. We consider this one of our “missionary staples”.

Note: This dish requires overnight refrigeration


  • 1 pound of bacon or sausage (cooked and crumbled)
  • 8 – 10 slices of bread, crust removed
  • 2 Cups Cheddar cheese, shredded
  • 1 dozen eggs
  • 1 cup milk (evapo is great)
  • Salt and pepper to taste

Grease a 9 x 13 inch baking pan with oil. Arrange bread to form single layer covering the bottom of the pan.  Spread the precooked bacon or sausage over the bread and sprinkle with cheese. In a large bowl beat the eggs, milk and salt and pepper. Pour egg mixture over everything. Cover and refrigerate overnight.

Early in the morning take the egg bake out of the fridge and allow to come to room temperature (if you do not have time for this step you may need to add some time to the baking). Remove cover and bake at 250 for 1 hour (low and slow as not to dry out).  Dish is done when the center is set.  Do not over bake. Serves 10 to 12

Serving suggestion: Offer some salsa on the side and a fresh melon salad.


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Pamela Rose Williams

Pamela Rose Williams is a wife, mother, and grandmother. She and her husband, Dr. Michael L. Williams, have served in Christian ministry since 2001. She has a bachelor's Degree in Christian Education and spends most of her time as a professional editor and writer, working with many Christian authors and artists. Additionally, she works with her husband using their extensive experience in information technology to provide Christ-centered teaching and resources to people all over the world. To learn more about Pamela visit her About page.