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Overnight Egg and Cheese Casserole

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A simple and stress-free overnight casserole that’s cheesy and custardy, perfect for weekend brunches or busy mornings.

Ingredients

Scale
  • 8 slices of bread, cubed
  • 8 large eggs
  • 2 cups whole milk
  • 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)
  • 1 cup cooked breakfast sausage, chopped (optional)

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.
  8. Let the casserole rest for 5 to 10 minutes before slicing and serving.

Notes

Use firm sandwich bread or challah for the best texture. For a lighter version, swap part of the milk for half-and-half. Can be made dairy-free with alternatives.

Nutrition

Find it online: https://www.simplefamilydishes.com/overnight-egg-and-cheese-casserole/