Overnight Breakfast Casserole Recipe

Cookingnook.com's Overnight Breakfast Casserole Recipe

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

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.

Bake in preheated 350ºF oven for 50 to 60 minutes or until golden brown and set in center. Let stand for 3 to 4 minutes before serving.

Serves 4

Brew amazing tea for one with this jumbo glass cup and saucer with its own infuser. Jumbo Cup & Infuser

Tips and Variations:

• 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.