Step 1
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or oil to prevent sticking and get those crispy edges we all love.

Step 2
In a large bowl, whisk together the 6 eggs, milk, cream (or yogurt), garlic powder, onion powder, salt, and black pepper. Make sure the mixture is smooth and well combined—this will soak into the bread and create that custardy base.

Step 3
Add the cubed bread to the egg mixture. Toss gently until the bread is fully coated. Let it sit for 5–10 minutes so the bread can soak up all that goodness. It should feel moist but not soupy.

Step 4
Fold in the shredded cheeses, optional sautéed bell peppers, green onions, and turkey bacon if using. Mix just until evenly distributed.

Step 5
Pour the mixture into your prepared baking dish and spread it out evenly. Press it down slightly to create a smooth surface for the eggs you’ll be adding later.

Step 6
Using the back of a spoon, make six shallow wells on top of the casserole. Carefully crack an egg into each well. Be gentle—you want the yolks to stay intact for that beautiful presentation.

Step 7
Cover loosely with foil and bake for 20 minutes. Then, uncover and bake for another 10–15 minutes, or until the egg whites are set and the yolks are just the way you like them (a little runny is perfect for that “egg in a hole” vibe).

Step 8
Remove from the oven and let it sit for 5 minutes before serving. This helps everything set up nicely and makes it easier to cut and serve.

Step 9
Optional: Sprinkle with a bit of fresh parsley or extra green onions before serving for a pop of color and freshness.