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Overnight Breakfast Casserole

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  • Author: Lily Ernst
  • Prep Time: 15 min
  • Cook Time: 45 min
  • Total Time: 1 hour
  • Yield: 12 serving
  • Category: breakfast
  • Method: bake
  • Cuisine: American


This overnight breakfast casserole is perfect for a cozy weekend brunch or a make-ahead breakfast for a busy weekday morning.


  • 8 cups day-old bread, cut into bite-sized pieces
  • 8 large eggs
  • 3 cups milk
  • 1 cup shredded sharp cheddar
  • 1 cup shredded smoked gouda 
  • 2 cups diced ham
  • 1/2 cup green onions
  • 1/2 cup red bell pepper
  • 2 tbsp dijon mustard
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder


  1. Place the bread in a greased 9×13″ casserole dish and set aside.
  2. In a large mixing bowl, whisk together the eggs, milk, mustard,  salt, pepper, and garlic powder. Stir in the ham, onions, bell peppers, and cheeses.
  3. Pour the mixture over the bread. Gently fold the bread over to evenly distribute all the ingredients. Cover and place in the fridge for a minimum of 1 hour or overnight.
  4. When ready to bake, preheat the oven to 350F and bake for 45-55 minutes until puffy and golden on top. Insert a thin knife into the center to make sure the eggs are set. Let cool for a few minutes and serve warm.


Leftovers can be tightly wrapped and stored in the fridge for up to a week.

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