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Overnight Breakfast Casserole Recipe
This wonderful overnight breakfast casserole recipe works perfectly for breakfast or a brunch buffet. Make ahead casseroles like these are wonderful for any time you want to take the pressure off the cook.
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Prep Time
20
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
20
minutes
mins
Course
Breakfast
Cuisine
American
Servings
4
Servings
Calories
1073
kcal
Ingredients
US Customary
Metric
1x
2x
···
2
cups
asparagus
,
mushrooms or broccoli, chopped (or 1 cup of each)
4
cups
bread
,
stale, cubed
2
cups
cheddar cheese
,
shredded
4
eggs
2
cups
milk
1/2
teaspoon
dry mustard
Instructions
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.
Nutrition
Calories:
1073
kcal
Carbohydrates:
134
g
Protein:
52
g
Fat:
37
g
Saturated Fat:
18
g
Trans Fat:
1
g
Cholesterol:
239
mg
Sodium:
1788
mg
Potassium:
889
mg
Fiber:
12
g
Sugar:
24
g
Vitamin A:
1585
IU
Vitamin C:
4
mg
Calcium:
963
mg
Iron:
12
mg
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