Overnight Breakfast Casserole
A warm and comforting Egg Bake, perfect for busy mornings or gatherings, with rich flavors and hearty ingredients.
Ingredients
Base Ingredients
- 12 pieces Eggs
- 2 cups Milk or a dairy alternative
- 6 cups Bread, cubed (any type such as sourdough, whole wheat, or gluten-free) Ensure bread is stale or lightly toasted
Flavor Ingredients
- 2 cups Cheese, shredded (cheddar, mozzarella, or your favorite blend) Use a mix for added flavor
- 2 cups Vegetables (such as bell peppers, spinach, onions, or mushrooms) Feel free to sauté them first for more flavor
- 1 cups Cooked meats (optional; ham, bacon, or sausage) Optional, can be omitted for vegetarian version
- to taste Salt and pepper
- optional Herbs and spices (like garlic powder, paprika, or fresh herbs) Customize to your taste
Instructions
Preparation
- Grease a large casserole dish with butter or cooking spray.
- In a bowl, whisk together the eggs and milk until well combined. Season with salt and pepper.
Layering
- Evenly distribute the cubed bread at the bottom of the casserole dish.
- Sprinkle your chosen vegetables and cooked meats over the bread layer.
Assembly
- Pour the egg and milk mixture over the layered ingredients, ensuring everything is soaked well.
- Generously sprinkle the shredded cheese on top.
Refrigeration and Baking
- Cover the casserole dish with plastic wrap and let it sit in the refrigerator overnight (or for at least 4 hours).
- Preheat your oven to 350°F (175°C). Remove the plastic wrap and bake for about 40-50 minutes, or until the egg is set and the top is golden brown.
Serving
- Let it cool slightly before slicing and serving.
Notes
Great for meal prepping. Serve with sliced fruit, avocado toast, or mixed greens. Consider drizzling with salsa or hot sauce for extra flavor.