Classic Overnight Breakfast Casserole with Eggs
Enjoy a stress-free morning with this make-ahead breakfast casserole, layered with bread, savory breakfast meat, cheese, and a rich egg custard.
Equipment
- Large skillet
- 9x13 inch baking dish
- Large bowl
Ingredients
Main Ingredients
- 6-8 slices day-old bread sourdough, brioche, or regular white bread
- 8-10 large eggs
- 1 ½ cups milk whole, 2%, or non-dairy
- 1 lb cooked sausage, ham, or bacon crumbled or diced
- 1 ½ cups shredded cheese cheddar, Monterey Jack, or a blend
- ½ cup diced onion
- ½ cup diced bell pepper any color
- 1 tbsp butter
Seasonings
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp garlic powder optional
Instructions
Prep
- Melt butter in a skillet, then cook onion and bell pepper until soft.
- If using raw sausage, cook it in the skillet until browned, then drain excess fat.
- Warm cooked ham or bacon with the vegetables, then remove from heat.
Assemble
- Tear bread into 1-inch cubes and arrange half in a greased 9x13 inch baking dish.
- Layer half of the meat/vegetable mixture and half of the cheese over the bread.
- Repeat the layers with the remaining bread, meat/veg, and cheese.
Soak and Chill
- Whisk eggs, milk, salt, pepper, and garlic powder in a large bowl.
- Pour the egg mixture over the casserole layers, pressing down on the bread.
- Cover and refrigerate for at least 4 hours or up to 24 hours.
Bake
- Preheat oven to 375°F (190°C) and let the casserole sit at room temperature for 15-20 minutes.
- Bake for 45-60 minutes until golden brown and a knife inserted into the center comes out clean.
- Let the casserole rest for 5-10 minutes before slicing and serving.
Notes
For best results, allow the casserole to chill overnight to ensure the bread fully absorbs the egg mixture. You can customize the breakfast meat and cheese to your preference.