This egg casserole can be prepared ahead a couple different ways: 1. Cook the bacon and let it cool. Then mix the rest of the ingredients together. Store in a bowl (I like to use a large handled measuring cup) until the next morning. In the morning, give the ingredients a quick stir and pour into a prepared pan. I prefer this method because it takes up less space in the fridge and the ingredients won’t slosh out of the baking pan. 2. Pour all the ingredients into a prepared baking dish and cover tightly. Store in the refrigerator overnight. The next morning, bake as directed. Note: be careful when transferring the baking dish full of eggs. It can easily slosh out of the pan.