Estimated reading time: 9 minutes
There are mornings when the last thing I want to do is stand in the kitchen cooking breakfast. Whether it’s Christmas morning, Easter brunch, a weekend family gathering, or simply a busy weekday, I love having something delicious already waiting for me in the refrigerator. That’s exactly why this Overnight Breakfast Casserole has become one of my favorite make-ahead breakfast recipes.
I started making this years ago whenever family stayed overnight. I’d mix everything together the evening before, slide it into the refrigerator, and then all I had to do the next morning was pop it into the oven while everyone enjoyed their first cup of coffee. The smell of warm bread, melted cheese, and savory ham baking always brought everyone into the kitchen asking, “Is breakfast ready yet?” It never lasted long!
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The best part? This recipe is incredibly forgiving. You can use whatever bread you have on hand, your favorite cheese, and just about any breakfast meat that’s hanging out in the refrigerator. It’s one of those comforting recipes that turns simple ingredients into something everyone gets excited about.
If you’re looking for an easy make-ahead breakfast casserole that’s perfect for holidays, brunches, meal prep, or feeding a crowd, you’ve found it.
Table of contents
Why You’ll Love This Overnight Breakfast Casserole
There are so many reasons this recipe has earned a permanent spot in my recipe collection.
- Made completely the night before
- Perfect for Christmas morning and Easter brunch
- Great for feeding a crowd
- Uses everyday pantry ingredients
- Easy to customize with your favorite meats and cheeses
- Wonderful way to use leftover bread
- Protein-packed and filling
- Bakes while you relax with your morning coffee
- Delicious leftovers
- Beginner friendly
Tools I Use
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Ingredients You’ll Need
One of the reasons I love this Overnight Breakfast Casserole is that it comes together with simple, everyday ingredients. Chances are, you already have most of them sitting in your refrigerator and pantry. Plus, it’s incredibly easy to customize with whatever meats, cheeses, or bread you have on hand.
- 6 cups cubed bread – French bread, Italian bread, sourdough, sandwich bread, or even leftover dinner rolls all work beautifully. Slightly stale bread is actually best because it soaks up the egg mixture even better.
- 8 large eggs – The eggs create the rich, fluffy custard that holds everything together.
- 2 cups shredded cheese – I usually use sharp cheddar, but Swiss, Monterey Jack, Colby Jack, Pepper Jack, or even a blend of your favorites all taste delicious.
- 2 cups cooked ham, sausage, bacon, or a combination – This is a great way to use leftover ham after the holidays, but cooked breakfast sausage, crispy bacon, or a mixture of meats makes this casserole extra hearty.
- 2 cups milk – Whole milk gives the casserole a rich, creamy texture, although 2% milk works just as well.
- 1 teaspoon dry mustard – Don’t let this ingredient fool you. It won’t make your casserole taste like mustard! Instead, it quietly enhances the cheese and gives the entire casserole a richer flavor.
- ½ teaspoon salt – Just enough to season the eggs without overpowering the other ingredients.
- ¼ teaspoon black pepper – Adds the perfect finishing touch and balances all of the savory flavors.
How to Make Overnight Breakfast Casserole
This Overnight Breakfast Casserole couldn’t be much easier to make. In fact, most of the work is done the night before, so all you have to do the next morning is pop it into the oven and enjoy a relaxing breakfast while it bakes.
Start by greasing a 9×13-inch baking dish with butter or nonstick cooking spray. This will help keep the casserole from sticking and make cleanup a breeze.
Next, spread the cubed bread evenly across the bottom of the prepared baking dish. Try to distribute the bread in an even layer so every bite has the perfect balance of ingredients.
Sprinkle the shredded cheese evenly over the bread, then add your cooked ham, sausage, bacon, or any combination of breakfast meats you love. One of my favorite things about this recipe is how easy it is to customize based on what you already have in the refrigerator.
In a large mixing bowl, whisk together the eggs, milk, dry mustard, salt, and black pepper until everything is well combined and smooth.
Slowly pour the egg mixture evenly over the bread, cheese, and meat, making sure all of the bread is coated. Don’t worry if a few pieces stick up at first—they’ll soak up the custard as the casserole rests overnight.
Cover the baking dish tightly with plastic wrap or aluminum foil and refrigerate it overnight, or for at least 8 hours. This resting time allows the bread to absorb all of that flavorful egg mixture, creating a rich, fluffy casserole once it’s baked.
The next morning, remove the casserole from the refrigerator while your oven preheats to 350°F. Letting it sit on the counter for about 15 to 20 minutes helps it bake more evenly, especially if your baking dish is glass.
Bake uncovered for 45 to 55 minutes, or until the center is set and the top is lightly golden brown. If the top starts browning too quickly, simply lay a piece of foil loosely over the casserole during the last few minutes of baking.
Once it’s finished baking, let the casserole rest for about 5 minutes before slicing. This gives everything a chance to set up, making it much easier to serve. Then grab a plate, pour yourself a cup of coffee, and enjoy one of the easiest—and most delicious—breakfasts you’ll ever make.
Nettie’s Tips for the Best Overnight Breakfast Casserole
Over the years I’ve learned a few little tricks that make this breakfast casserole even better.
- Slightly stale bread actually works best because it absorbs more of the egg mixture.
- Freshly shredded cheese melts much smoother than pre-shredded cheese.
- Let the casserole sit at room temperature for about 20 minutes before baking if it’s coming straight from the refrigerator.
- Don’t overbake it. The center should be just set and no longer jiggle.
- Allow it to rest for five minutes before cutting so it slices beautifully.
Delicious Variations
This recipe is incredibly easy to customize.
Meat Lovers
Use ham, sausage, and bacon together for an extra hearty breakfast.
Veggie Lovers
Add sautéed onions, mushrooms, spinach, bell peppers, or broccoli.
Southwest Style
Use Pepper Jack cheese, cooked breakfast sausage, diced green chilies, and a little taco seasoning.
Everything Bagel
Use cubed everything bagels instead of bread and sprinkle Everything Bagel seasoning over the top before baking.
Breakfast Croissant Bake
Swap the bread for buttery croissants for an extra rich casserole that’s perfect for holiday brunch.
Make-Ahead, Storage & Reheating
One of my favorite things about this Overnight Breakfast Casserole is that most of the work is already done before you wake up.
Make Ahead
Assemble the casserole the night before, cover tightly, and refrigerate for up to 24 hours before baking.
Refrigerator
Store leftovers covered in the refrigerator for up to 4 days.
Freezer
Bake first, cool completely, then wrap individual portions tightly and freeze for up to 2 months.
Reheating
Microwave individual slices for about one minute, or warm larger portions in a 325°F oven until heated through.
I actually think this casserole tastes just as good the next day, making it a great breakfast meal prep recipe for busy mornings.
Frequently Asked Questions
Can I make this Overnight Breakfast Casserole more than one night ahead?
Yes! You can assemble the casserole up to 24 hours in advance. Just keep it covered tightly in the refrigerator until you’re ready to bake.
What is the best bread to use?
Almost any bread works well in this recipe. French bread, Italian bread, sourdough, sandwich bread, brioche, or even leftover dinner rolls are all great choices. Slightly stale bread is even better because it absorbs the egg mixture without becoming mushy.
Can I freeze this breakfast casserole?
Absolutely! Bake the casserole first, let it cool completely, then wrap individual portions tightly and freeze for up to 2 months. Simply thaw overnight in the refrigerator and reheat in the microwave or oven.
Can I add vegetables?
Definitely! Sautéed onions, mushrooms, bell peppers, spinach, broccoli, or diced tomatoes all make delicious additions. Just be sure to cook vegetables with a high water content before adding them so your casserole doesn’t become watery.
How do I know when the casserole is done?
The casserole is ready when the center is set and no longer jiggles when gently shaken. A knife inserted into the center should come out clean.
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Overnight Breakfast Casserole
Ingredients
Instructions
- Grease a 9×13 baking dish.
- Cube your bread into bite-sized pieces and spread them evenly in the pan.
- Sprinkle shredded cheese over the bread, followed by your choice of cooked ham, sausage, bacon, or a mix.
- In a large bowl, whisk together the eggs, milk, dry mustard, salt, and pepper until well combined.
- Slowly pour the egg mixture over the bread, cheese, and meat, making sure everything is evenly coated.
- Cover the casserole tightly with plastic wrap or foil and refrigerate it overnight.
- The next morning, preheat your oven to 350°F. Remove the casserole from the fridge, uncover it, and bake for 45-55 minutes, or until the top is golden brown and the eggs are set.
- Let the casserole cool for about 5 minutes before slicing. Serve warm and enjoy!