Overnight Breakfast Casserole

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

Course Breakfast

Cuisine American

Method Bake

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 645

Place the bread in a greased 9×13″ casserole dish and set aside.
8 cups day-old bread
In a large mixing bowl, whisk together the eggs and milk.
8 large eggs, 3 cups milk
Whisk in mustard, salt, pepper, and garlic powder.
2 tbsp dijon mustard, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder
Stir in the ham and cheeses.
2 cups diced ham, 1 cup shredded sharp cheddar, 1 cup shredded smoked gouda
Add onions and bell peppers.
1/2 cup green onions, 1/2 cup red bell pepper
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.
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.