Overnight Breakfast Casserole
User Reviews
5
Overnight Breakfast Casserole
Description
Overnight Breakfast Casserole begins by drying thick-sliced bread cubes either by leaving them out overnight or briefly warming to reduce moisture without browning. The bread forms the base that soaks up the egg and milk custard, flavored with dry mustard powder, salt, and black pepper.
Layered with cooked, crumbled bacon (or diced ham), sliced green onions, diced red bell pepper, and sharp cheddar cheese, the casserole is then covered and refrigerated for at least 3 hours or overnight. This resting time allows the bread to absorb the custard thoroughly, ensuring a creamy yet firm center after baking.
Baked covered at 350°F, the casserole cooks until set in the center, providing a hearty dish combining savory bacon, sweet pepper, and sharp cheese flavors. It's convenient for preparing ahead, feeding multiple people, and reheating as needed.
Leftover casserole stores well in the refrigerator for up to 4 days and can be reheated in the oven or microwave until warmed through.
Ingredients
- 12 lices bread cubed, about 14 cups, thick sliced
- 12 lices Bacon cooked and crumbled, or 1 cup diced ham
- 3 green onions thinly sliced
- ½ red bell pepper finely diced
- 4 cups cheddar cheese shredded
- 6 large egg
- 3 cups milk
- ½ teaspoon dry mustard powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Cube bread and leave it out overnight or place in the oven at 300°F for about 10 minutes to dry slightly. (Do not brown or toast it).
- In a large bowl, whisk together eggs, milk, mustard powder, salt, and pepper.
- Grease a 9x13 baking dish. Layer half of the bread cubes in the prepared dish. Top with half of the bacon, green onions, red peppers and cheese. Repeat layers one more time.
- Pour the egg custard mixture over top of the casserole, ensuring all of the bread is moistened. Cover and refrigerate for at least 3 hours or overnight.
- Remove from fridge and let sit at room temperature while preheating the oven to 350°F.
- Bake the casserole covered with foil for 45 to 55 minutes or until a knife inserted in the center comes out clean. (If you are baking 2 pans, increase cooking time to 60-80 minutes).
Notes
- Dry bread cubes by letting them sit out overnight or warming at 300°F for 10 minutes without browning.
- Store leftovers covered in the refrigerator for up to 4 days.
- Reheat casserole in the oven or microwave until thoroughly heated before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 382 kcal
% Daily Value*
| Calories | 382 | 19% |
| Carbohydrates | 18g | 6% |
| Protein | 19g | 38% |
| Fat | 26g | 40% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 137mg | 46% |
| Sodium | 579mg | 24% |
| Potassium | 256mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 806IU | 16% |
| Vitamin C | 7mg | 8% |
| Calcium | 392mg | 39% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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