Ultimate Overnight Breakfast Casserole Recipe
The Ultimate Overnight Breakfast Casserole is a hearty and delicious make-ahead dish perfect for busy mornings. Featuring layers of sturdy bread, cooked meat, sautéed vegetables, and melty cheese soaked in a rich egg and milk custard, this casserole is refrigerated overnight and baked until golden and set. It’s versatile, allowing substitutions for bread, milk, cheese, meat, and vegetables to accommodate dietary preferences and needs.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 12 hours 10 minutes
- Yield: 8 servings 1x
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
Ingredients
Scale
Bread
- 6 cups sturdy bread cubes (sourdough or whole grain; gluten-free bread for substitution)
Egg Mixture
- 8 large fresh eggs
- 2 cups whole milk (or almond milk/oat milk for dairy-free)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional seasonings: 1/2 teaspoon garlic powder, 1/2 teaspoon paprika
Meat
- 1 pound ground beef (or ground turkey; tofu or plant-based sausage for vegetarian)
Vegetables
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 2 cups fresh spinach (or substitute zucchini or mushrooms)
- 1 tablespoon olive oil or vegetable oil
Cheese
- 1 1/2 cups shredded cheddar cheese (or mozzarella or vegan cheese alternative)
Instructions
- Prepare the Bread: Cut your chosen bread into cubes. You can leave the cubes out overnight to dry slightly or lightly toast them in the oven for a few minutes to enhance texture and flavor.
- Cook the Meat: Heat a skillet over medium heat and cook the ground beef (or meat substitute) until browned and cooked through. Drain any excess fat and set the meat aside.
- Sauté the Vegetables: In the same skillet, add a tablespoon of oil. Sauté chopped onions and bell peppers until they soften, about 5-7 minutes. Add spinach last and cook just until wilted, then remove from heat.
- Mix the Egg Mixture: In a large bowl, whisk together eggs, milk, salt, pepper, and any optional seasonings such as garlic powder and paprika until fully combined and smooth.
- Combine Ingredients: In a large baking dish, evenly layer the bread cubes first. Top with the cooked meat, followed by the sautéed vegetables, and then sprinkle the shredded cheese over everything. Pour the prepared egg mixture evenly over the layers to soak the bread and fillings.
- Refrigerate Overnight: Cover the baking dish tightly with plastic wrap and refrigerate it overnight, allowing the bread to absorb the egg custard for a creamy consistency.
- Bake: The next morning, preheat the oven to 350°F (175°C). Remove the plastic wrap and bake the casserole uncovered for 45 to 55 minutes, or until the casserole is fully set and the top is golden and slightly crispy.
- Serve: Let the casserole cool for 5-10 minutes after baking. Slice into portions and serve warm for a satisfying breakfast.
Notes
- You can customize the casserole by using different types of bread or dairy-free milk alternatives to suit your taste and dietary preferences.
- For a vegetarian version, replace the meat with crumbled firm tofu or a plant-based sausage alternative.
- Feel free to swap or add vegetables based on what’s available, like mushrooms, zucchini, or kale.
- Letting the dish rest after baking helps it hold together better when sliced.
- Use fresh eggs for best texture and flavor; aquafaba or commercial egg replacer can be used as substitutes for those avoiding eggs.
- To enhance crispiness, you can sprinkle extra cheese on top halfway through baking.
Keywords: overnight breakfast casserole, breakfast bake, make-ahead breakfast, egg casserole, savory breakfast, baked breakfast casserole
