Dreamy Overnight Egg Casserole for Effortless Mornings
This overnight egg casserole combines crispy bacon, fluffy eggs, and savory veggies for a delightful breakfast experience.
Equipment
- - 9x13” baking dish
- - Large bowl
Ingredients
For the Base
- 12 slices thick sliced bread cubed
- 6 large eggs
- 3 cups milk whole milk preferred
For the Meaty Layer
- 12 slices bacon cooked and crumbled
For the Flavor Boost
- 3 green onions thinly sliced
- 0.5 red bell pepper finely diced
- 0.5 teaspoon dry mustard powder
For the Cheesy Goodness
- 4 cups shredded cheddar cheese
For Seasoning
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preparation Steps
- Cube the bread by cutting it into cubes. Allow them to sit out overnight or slightly dry in the oven at 300°F for about 10 minutes.
- In a large bowl, whisk together the eggs, milk, dry mustard powder, salt, and black pepper until smooth.
- Grease a 9x13 baking dish and layer half of the cubed bread in it. Repeat layering with half of the cooked bacon, sliced green onions, diced red bell pepper, and shredded cheddar cheese.
- Pour the egg custard mixture over the layered casserole, ensuring all bread cubes are moistened. Cover and refrigerate for at least 3 hours or overnight.
- Take the casserole out of the fridge and let it sit at room temperature while preheating the oven to 350°F.
- Cover with foil and bake for 45 to 55 minutes, or until a knife inserted in the center comes out clean.
Notes
Feel free to customize with your favorite ingredients and serve with fresh chives or parsley on top.