Overnight Breakfast Casserole
A delightful breakfast casserole with layers of bread, eggs, and cheese, perfect for family gatherings.
Ingredients
Main Ingredients
- 1 loaf crusty bread (such as French or Italian), cut into 1-inch cubes
- 8 large eggs eggs, preferably free-range for better flavor
- 2 cups whole milk or Greek yogurt for a creamier texture
- 1 teaspoon salt, to taste
- 1/2 teaspoon black pepper, freshly ground
Optional Ingredients
- 2 cups grated cheese (cheddar, mozzarella, or your choice)
- 1 tablespoon chopped fresh herbs (such as parsley or chives)
- 1 cup chopped vegetables (bell peppers, spinach, or broccoli)
Instructions
Preparation
- Start by cutting your crusty bread into one-inch cubes and place them in a large bowl.
- In another bowl, whisk together the eggs, whole milk, salt, and pepper until well combined.
- Pour the egg mixture over the bread cubes, making sure all pieces are well-coated. Let it soak for 5-10 minutes, stirring occasionally to ensure even absorption.
- Stir in your choice of grated cheese, chopped vegetables, and fresh herbs to the egg-bread mixture.
- Pour the entire mixture into a greased 9x13-inch baking dish, spreading it evenly.
- Cover the dish tightly with plastic wrap and place it in the refrigerator overnight.
Baking
- The next morning, preheat your oven to 350°F (175°C).
- Remove the casserole from the fridge, uncover it, and bake for 45-50 minutes until it's golden and set in the middle.
- Allow it to cool slightly before cutting into squares and serving!
Notes
Feel free to customize your casserole with different toppings. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to a month.