The Ultimate Overnight Breakfast Casserole
A delectable and convenient breakfast casserole with layers of fluffy eggs, savory vegetables, and gooey cheese, perfect for busy mornings or family gatherings.
Ingredients
Main Ingredients
- 6 large large eggs Ensure they’re fresh for the best flavor.
- 2 cups milk Whole milk offers a creamier taste.
- 1 cup diced bell peppers Use a mix of colors for visual appeal.
- 1 cup chopped spinach Fresh or frozen, both work well (thaw and squeeze out excess water if using frozen).
- 1 cup shredded cheese (cheddar or a blend) For that gooey, melty goodness.
- 1 teaspoon ground black pepper To spice things up.
- 1 teaspoon salt Adjust according to taste.
- 2 cups cubed bread Use whole wheat or white bread for a lovely texture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- Place the cubed bread evenly across the bottom of the baking dish.
- In a large bowl, whisk together the eggs and milk. Stir in the diced bell peppers, chopped spinach, salt, and pepper.
- Pour the egg mixture over the bread evenly, ensuring every piece has a chance to soak up the eggy goodness. Top with the shredded cheese.
- Cover the dish with plastic wrap and refrigerate overnight.
- In the morning, remove the plastic wrap and bake for about 45 minutes, or until the casserole is puffed and golden brown.
- Allow it to cool for a few minutes before slicing, and then serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze individual portions for up to a month. Reheat in the oven at 350°F (175°C) until warmed through.