Overnight Breakfast Casserole
This Overnight Breakfast Casserole is a delicious and hearty dish perfect for a stress-free morning. With layers of bread, bacon, cheese, and a creamy egg mixture, it’s easy to prepare ahead of time and bake in the morning, making it ideal for family gatherings or brunch with friends.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 75 minutes
- Yield: 12 servings 1x
- Category: Lunch
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 green onions (thinly sliced)
- 12 slices thick sandwich bread (cubed, about 14 cups)
- 6 large eggs
- ½ red bell pepper (finely diced)
- 12 slices bacon (cooked and crumbled, or 1 cup diced ham)
- 4 cups shredded cheddar cheese
- 3 cups milk
- ½ teaspoon dry mustard powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Cube the bread and let it sit out overnight to dry. Alternatively, place it in the oven at 300°F (150°C) for about 10 minutes to dry slightly.
- In a large bowl, whisk together the eggs, milk, dry mustard powder, salt, and black pepper until well combined.
- Grease a 9×13-inch baking dish. Layer half of the cubed bread in the prepared dish. Top with half of the crumbled bacon, sliced green onions, diced red bell pepper, and shredded cheddar cheese. Repeat the layers with the remaining ingredients.
- Pour the egg mixture evenly over the casserole, ensuring all the bread is soaked. Cover with plastic wrap and refrigerate for at least 3 hours or overnight.
- Remove the casserole from the fridge and let it sit at room temperature while preheating the oven to 350°F (175°C). Cover the dish with foil and bake for 45 to 55 minutes, or until a knife inserted into the center comes out clean.
- Once baked, let the casserole cool for a few minutes before serving.
Nutrition
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 220mg