Overnight Breakfast Casserole Recipe
A delightful breakfast casserole brimming with crispy bacon, vibrant green onions, colorful bell peppers, and melted cheese—perfect for starting your day!
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Servings: 12
Ingredients
- 4 cups shredded cheddar cheese
- 6 large eggs
- 12 slices thick bread cubed (approximately 14 cups)
- ½ red bell pepper finely diced
- 3 cups milk
- ½ teaspoon dry mustard powder
- 12 slices bacon cooked and crumbled (or 1 cup diced ham)
- ½ teaspoon salt
- 3 green onions thinly sliced
- ½ teaspoon black pepper
Instructions
- Cube the bread and allow it to dry overnight or bake at 300°F for 10 minutes, ensuring it becomes slightly dry without browning or toasting.
- In a large mixing bowl, whisk together the eggs, milk, mustard powder, salt, and black pepper until fully combined.
- Lightly grease a 9×13-inch baking dish. Arrange half of the bread cubes as the base layer in the dish. Sprinkle with half of the bacon, green onions, bell peppers, and shredded cheese. Repeat the layering process with the remaining ingredients.
- Pour the prepared egg mixture evenly over the casserole, ensuring all bread pieces are soaked. Cover tightly and refrigerate for at least 3 hours or overnight.
- Before baking, remove the casserole from the refrigerator and let it sit at room temperature while preheating your oven to 350°F.
- Cover the dish with foil and bake for 45–55 minutes, or until a knife inserted in the center comes out clean. If preparing two pans, extend the cooking time to 60–80 minutes.
Notes
Store any leftovers in the refrigerator for up to four days, keeping the casserole covered. Reheat portions in the oven or microwave until warmed through.