I’ve made this simple overnight egg and cheese casserole more times than I can count when I needed a stress-free morning meal for family or guests. It’s a custardy, cheesy bread bake that comes together the night before, so you can wake up to a hot, sliceable breakfast without the scramble. If you like make-ahead breakfast solutions, you might also enjoy this egg and biscuit overnight casserole for another hands-off morning option.

Why you’ll love this dish

This casserole is the kind of recipe that delivers big on comfort with very little effort. It’s budget-friendly because it uses pantry staples like bread, eggs, and shredded cheese. It’s perfect for busy weeknights, lazy weekend brunches, or feeding a crowd without standing over the stove. Make it the night before for a relaxed morning, and everyone gets a warm, satisfying plate with minimal fuss.

The cooking process explained

Think of this as building a savory bread pudding. You cube bread into a greased 9×13 pan, whisk a simple egg-and-milk custard with seasoning, pour it over the bread, top with cheese and cooked sausage if you like, then refrigerate overnight so the bread soaks up the custard. The next morning you bake until set and golden. The overnight soak is what gives the casserole its creamy interior and cohesive texture.

What you’ll need

• 8 slices of bread, cubed (day-old or slightly stale works best)
• 8 large eggs
• 2 cups milk (whole milk gives the richest result; 2% works fine)
• 2 cups shredded cheddar cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 tablespoon mustard (optional; Dijon or yellow)
• 1 cup cooked breakfast sausage or other cooked breakfast meat, chopped (optional)

Notes: Use firm sandwich bread, challah, or a rustic loaf for best texture. For a lighter version, swap half-and-half for part of the milk. If you need it dairy-free, try an unsweetened plant-based milk and a dairy-free cheese alternative.

Step-by-step instructions

1. Grease a 9×13 inch baking dish so the casserole releases easily.
2. Spread the cubed bread evenly in the prepared dish.
3. In a large bowl, whisk the eggs, milk, salt, pepper, garlic powder, onion powder, and mustard until smooth.
4. Pour the egg mixture over the bread, pressing gently so cubes absorb the custard.
5. Sprinkle the shredded cheddar evenly across the top. Add the cooked sausage if using.
6. Cover the dish tightly with plastic wrap and refrigerate overnight so the bread bakes into the custard.
7. The next morning, preheat the oven to 350°F (175°C). Remove the plastic wrap and bake for 45 to 50 minutes, or until the center is set and the top is golden brown. A knife inserted near the center should come out mostly clean.
8. Let the casserole rest for 5 to 10 minutes before slicing and serving.

Best ways to enjoy it

Serve slices warm straight from the dish. This casserole pairs well with a simple green salad for a light brunch, roasted potatoes, or fresh fruit to cut through the richness. For a make-it-a-meal plate, add a side of sautéed greens or tomatoes. If you want a different meaty accompaniment, try pairing a slice with a skillet of cooked breakfast sausage; for another make-ahead variant, check out this savory overnight sausage and egg casserole for inspiration.

Storage and reheating tips

Refrigerate leftovers within two hours of baking. Keep the casserole covered and eat within 3 to 4 days. To reheat, microwave individual portions for 60 to 90 seconds, or warm slices in a 350°F oven for 10 to 15 minutes until heated through. To freeze: cool completely, wrap tightly in foil or place in an airtight container, and freeze up to 2 months. Thaw overnight in the refrigerator before reheating. Always reheat until the internal temperature reaches 165°F for safety.

Helpful cooking tips

• Use slightly stale bread so it soaks up the custard without becoming mushy.
• For a creamier set, increase the egg-to-milk ratio by adding one extra egg for each additional cup of milk.
• Press the bread down lightly when pouring the custard to encourage even absorption.
• If the top browns too quickly in the oven, tent the dish loosely with foil for the last 10 to 15 minutes.
• Let the casserole rest before cutting; this helps slices hold together cleanly.

Creative twists

• Veggie-forward: Fold in sautéed spinach, mushrooms, or diced bell peppers before baking.
• Herb boost: Add chopped chives, parsley, or a teaspoon of dried thyme to the custard for brightness.
• Cheese variation: Swap half the cheddar for pepper jack or Swiss for different flavor profiles.
• Make it mini: Bake in muffin tins for portable portions—reduce baking time to 20 to 25 minutes.

Common questions

How long does the overnight soak need to be?

Overnight is ideal so the bread fully absorbs the custard—aim for at least 6 to 8 hours. If short on time, a 30-minute soak will still work but the texture will be less cohesive.

Can I prepare and bake it the same day?

Yes. If you plan to bake right away, reduce the milk slightly and let the assembled dish sit at room temperature for 20 to 30 minutes so the bread absorbs some custard before baking. Keep in mind the texture will differ from a true overnight result.

Can I use different types of bread?

Absolutely. Challah, brioche, sourdough, or a sturdy country loaf all work well. Avoid very soft, sweet breads like Hawaiian rolls unless you want added sweetness.

Is this freezer-friendly?

Yes. Fully baked slices freeze well for up to 2 months. Wrap tightly and thaw overnight in the refrigerator before reheating.

How do I know when it’s fully cooked?

The center should be set and not jiggly. A knife inserted in the middle should come out mostly clean. The internal temperature should reach around 160°F to 165°F for a fully cooked egg custard.

Any tips for making it less rich?

Use 2% milk or a mixture of milk and low-fat milk, reduce the cheese by 1/2 cup, and add more vegetables to bulk up volume without adding fat.

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