This wonderful overnight breakfast casserole recipe works perfectly for breakfast or a brunch buffet.

I love easy, make ahead brunch recipes.

Make ahead casseroles like these are wonderful for any time the morning will be hectic and you want to take the pressure off the cook.

Prep time: 20 minutes

Cook time: 1 hour

Ingredients:
2 cups asparagus or broccoli, chopped (or 1 cup of each)
4 cups stale bread, cubed
2 cups cheddar cheese, shredded
4 eggs
2 cups milk
1/2 teaspoon dry mustard

Directions:
Steam or boil vegetables for just a minute to partially cook them. Set aside.

Place bread crumbs in greased 9 inch square casserole dish. Add cheese and vegetables. Toss together gently.

In a bowl beat eggs, milk and mustard. Pour evenly over bread mixture. Cover and refrigerate overnight or for at least two hours.

In the morning (or when you are ready to bake it), preheat the oven to 350ºF.

Bake the casserole for 50 to 60 minutes or until golden brown and set in the center. Let it stand for 3 to 4 minutes before serving.

Serves 4

• Got a crowd? Double the recipe and bake it in a 9"x13" pan instead of a square one. Just make sure it is cooked through in the center by testing with a toothpick.
• Want easy make-ahead breakfast or brunch recipes? Make this breakfast casserole recipe and our hash brown potato casserole recipe. Add toast and fresh fruit and voila - an easy buffet!
• Add meat. Add chopped ham or cooked loose breakfast sausage meat or cooked and crumbled bacon.
• You can also replace the broccoli or asparagus with chopped mushrooms (shown in the image.)