Overnight Breakfast Casserole
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5.0
21 reviews
Excellent
Overnight Breakfast Casserole
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Your easy Brunch menu savior: Overnight Breakfast Casserole. Prepare to dive into a savory ham, cheese, and egg custard topped with an irresistible buttery cornflake topping. This is one of the best make-ahead breakfast recipes to have in your repertoire!
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Ingredients
For the casserole:
- 1 loaf English Muffin bread sliced (see note 1)
- 1/2 cup butter softened (1 stick)
- 2 cups shredded Swiss cheese (see note 2)
- 6 lices deli ham (see note 3)
- 2 cups shredded cheddar cheese
- 1 tablespoon fresh parsley or 1 teaspoon dried parsley
- 1 tablespoon fresh dill or 1 teaspoon dried dill
- 1 teaspoon dried mustard (see note 4)
- Salt and freshly ground black pepper
- 3 cups milk
- 10 large eggs
For the topping:
- 1 1/2 cups corn flakes (see note 5)
- 3 tablespoons butter melted
Instructions
To make the casserole:
- Coat a 9-inch by 13-inch baking dish with nonstick spray. Spread butter on one side of each bread slice and lay half (about 6 slices) face up in prepared baking dish.
- Top with Swiss cheese, ham slices, and cheddar cheese. Sprinkle with parsley, dill, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Top with a second layer of bread, butter-side up.
- Combine milk and eggs in a blender and process for 30 seconds (or whisk vigorously in a large bowl by hand). Pour evenly over the top of casserole. Cover with foil and refrigerate at least 8 hours or overnight.
To bake the casserole:
- Preheat oven to 275 degrees. Bake covered casserole for 30 minutes. While the casserole is baking, combine corn flakes and butter and mix well to combine.
- Remove casserole from oven. Increase oven temperature to 350 degrees. Remove foil and spread topping. Return to oven and bake, uncovered, for 45 minutes. Let stand 15 minutes before serving.
Notes
- English muffin bread: Different from actual English muffins, English muffin bread is hearty and chewy and perfect to stand up to all the layers of this casserole. If you can’t find it, don’t despair; any soft, coarse-textured white sandwich bread (or even buttery croissants cut in half lengthwise) will work.
- Cheese: I love the flavor combination of Swiss and cheddar, but feel free to use a combination of any melty cheeses.
- Deli ham: Or opt for thin slices of leftover ham from your holiday roast.
- Dried mustard: Powdered mustard gives a little savory kick to the egg custard. To use yellow or Dijon mustard, substitute an equal amount and add it to the blender with the eggs.
- Corn flakes: Similar to dinner casseroles that call for crushed Ritz crackers or bread crumbs on top, these add a breakfast-appropriate, delightfully crunchy element to the top of this casserole.
- Yield: This Overnight Breakfast Casserole recipe makes 12 brunch entree-sized servings. Scale up or down as desired; this is a very forgiving recipe and can take a lot of improvisation. Just increase the egg and milk mixture to cover what you're making.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition Information
Show Details
Serving
1slice
Calories
534kcal
(27%)
Carbohydrates
36g
(12%)
Protein
26g
(52%)
Fat
32g
(49%)
Saturated Fat
13g
(65%)
Cholesterol
206mg
(69%)
Sodium
845mg
(35%)
Potassium
323mg
(9%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
1216IU
(24%)
Vitamin C
1mg
(1%)
Calcium
453mg
(45%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 534 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 534kcal | 27% |
| Carbohydrates | 36g | 12% |
| Protein | 26g | 52% |
| Fat | 32g | 49% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 206mg | 69% |
| Sodium | 845mg | 35% |
| Potassium | 323mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 1216IU | 24% |
| Vitamin C | 1mg | 1% |
| Calcium | 453mg | 45% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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