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Overnight Breakfast Casserole

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A warm, savory casserole filled with eggs, cheese, and vegetables, perfect for breakfast or brunch.

Ingredients

Scale
  • 1 loaf crusty bread (such as French or Italian), cut into 1-inch cubes
  • 8 large eggs, preferably free-range
  • 2 cups whole milk or Greek yogurt
  • 1 teaspoon salt, to taste
  • 1/2 teaspoon black pepper, freshly ground
  • 2 cups grated cheese (cheddar, mozzarella, or your choice)
  • 1 tablespoon chopped fresh herbs (such as parsley or chives)
  • 1 cup chopped vegetables (bell peppers, spinach, or broccoli)

Instructions

  1. Prepare the Bread by cutting it into 1-inch cubes and placing in a large bowl.
  2. Mix the Egg Base by whisking the eggs, milk or yogurt, salt, and pepper in a separate bowl.
  3. Combine the ingredients by pouring the egg mixture over the cubed bread and folding gently to mix.
  4. Add the veggies and cheese, stirring to incorporate.
  5. Season with fresh herbs, enhancing the flavor.
  6. Refrigerate the mixture overnight in a greased baking dish.
  7. Bake the casserole for about 45 minutes at 350°F (175°C) until golden brown.
  8. Cool and serve warm, enjoying with coffee or juice.

Notes

Use day-old bread for the best texture. Feel free to customize cheese and veggie combinations.

Nutrition

Find it online: https://recypez.com/overnight-breakfast-casserole-recipe/

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