Delicious Overnight Egg Casserole for Effortless Mornings
This overnight egg casserole transforms busy mornings into a delightful celebration of flavors, perfect for serving a crowd.
Equipment
- - 9x13” baking dish
- - Large bowl
- Whisk
- Oven
Ingredients
For the Base
- 12 slices thick sliced bread Cubed
- 12 slices bacon Cooked and crumbled
For the Veggies
- 3 green onions Thinly sliced
- 0.5 red bell pepper Finely diced
For the Cheese
- 4 cups shredded cheddar cheese Melted
For the Egg Mixture
- 6 large eggs
- 3 cups milk
- 0.5 teaspoon dry mustard powder
- 0.5 teaspoon salt Adjust to taste
- 0.5 teaspoon black pepper
Instructions
How to Make Overnight Egg Casserole
- Cube the bread: Begin by cutting your thick slices of bread into cubes. Leave them out overnight or place them in a 300°F oven for about 10 minutes to dry slightly—avoid browning them.
- Whisk the egg mixture: In a large bowl, whisk together the eggs, milk, mustard powder, salt, and pepper until well combined.
- Layer the ingredients: Grease a 9x13 baking dish. Arrange half of the bread cubes in the dish, then sprinkle on half of the crumbled bacon, green onions, red peppers, and cheese. Repeat the layering process one more time.
- Pour the custard mixture: Carefully pour the egg custard over the layered casserole, ensuring all the bread cubes are evenly moistened. Cover the dish and refrigerate for at least 3 hours or overnight.
- Prepare to bake: Once ready to cook, remove the casserole from the fridge and let it sit at room temperature while preheating your oven to 350°F.
- Bake to perfection: Cover the casserole with foil and bake for 45 to 55 minutes, or until a knife inserted in the center comes out clean.
Notes
Consider garnishing with fresh herbs like parsley or chives before serving. Allow overnight for maximum flavor absorption.