Description
This delicious overnight egg casserole is a perfect make-ahead breakfast option for busy mornings. Packed with eggs, cheese, and your choice of veggies, this dish is sure to please the whole family.
Ingredients
Scale
- 12 large eggs
- 2 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 cups shredded cheese (cheddar, mozzarella, or your choice)
- 1 cup diced cooked ham or cooked sausage (optional)
- 1 cup chopped bell peppers (optional)
- 1 cup chopped spinach or kale (optional)
- 1 cup diced tomatoes (optional)
- 1 loaf of bread, cubed (optional)
Instructions
- In a large mixing bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder until well combined.
- Stir in the shredded cheese, cooked ham or sausage, bell peppers, spinach, and tomatoes if using.
- If using, gently fold in the cubed bread.
- Pour the mixture into a greased 9×13-inch baking dish.
- Cover the dish with plastic wrap and refrigerate overnight (or at least for 2 hours).
- Preheat your oven to 350°F (175°C).
- Remove the casserole from the refrigerator and let it sit at room temperature for about 10 minutes.
- Bake uncovered for 45-50 minutes, or until the eggs are set and the top is golden brown.
- Let it cool for a few minutes before slicing and serving.
Notes
- Feel free to customize this casserole with your favorite vegetables and proteins.
- This dish can be made ahead of time and stored in the refrigerator for up to 24 hours before baking.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 3
- Sodium: 400
- Fat: 15
- Carbohydrates: 15
- Protein: 15
Keywords: overnight egg casserole recipe, make-ahead breakfast, egg casserole, breakfast casserole, easy egg casserole