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A hearty overnight breakfast casserole with eggs, cheese, and vegetables.

Classic Overnight Breakfast Casserole with Eggs with Genius Swaps

This classic overnight breakfast casserole is perfect for a crowd, allowing you to prepare most of the work the night before. Featuring eggs, bread, meat, and cheese, it's a hearty and flavorful dish that bakes up beautifully golden brown.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 8 servings
Calories 450 kcal

Equipment

  • Large skillet
  • 9x13-inch baking dish
  • Large bowl
  • Whisk

Ingredients
  

Main Ingredients

  • 6-8 slices day-old bread challah, brioche, or sourdough, cubed
  • 1 lb ground breakfast sausage, bacon, or diced ham
  • 1 small onion finely chopped
  • 1 small bell pepper (any color) finely chopped
  • 10 large eggs
  • 2 cups whole milk or half-and-half
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • Salt and black pepper to taste
  • 1.5 cups shredded sharp cheddar cheese, or a Mexican blend divided
  • 4 ounces cream cheese softened and cut into small pieces
  • Fresh parsley for garnish (optional)

Instructions
 

Preparation

  • In a large skillet, cook your chosen breakfast meat until browned, then drain excess grease.
  • Add chopped onion and bell pepper to the skillet and sauté until softened.
  • Lightly grease a 9x13-inch baking dish and scatter cubed bread evenly in the bottom.
  • Distribute the cooked meat and vegetable mixture over the bread.
  • In a large bowl, whisk together eggs, milk, Dijon mustard, Worcestershire sauce, salt, and pepper.
  • Sprinkle 1 cup of shredded cheddar cheese over the bread and meat mixture, then dot with cream cheese pieces.
  • Pour the egg mixture slowly and evenly over everything, ensuring the bread is saturated.
  • Cover the baking dish tightly with plastic wrap and refrigerate for at least 8 hours or overnight.

Baking

  • The next morning, preheat your oven to 375°F (190°C).
  • Remove the casserole from the refrigerator and let it sit on the counter for 15-20 minutes.
  • Uncover the casserole and sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top.
  • Bake for 45-55 minutes, or until set in the center, golden brown, and puffed.
  • Let the casserole rest for 5-10 minutes before slicing and serving, garnishing with fresh parsley if desired.

Notes

For best results, allow the casserole to refrigerate overnight to fully absorb the egg mixture. You can customize the breakfast meat and cheese to your liking.