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Overnight Veggie and Cheese Casserole

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A hearty make-ahead egg bake with layers of cubed bread, colorful vegetables, and melty cheese, soaked overnight in a seasoned egg custard.

Ingredients

Scale
  • 1 cup diced bell peppers (any color)
  • 1 cup diced onions
  • 1 cup diced tomatoes (seeds removed if you want less liquid)
  • 2 cups chopped fresh spinach
  • 1 cup shredded cheese (cheddar or mozzarella)
  • 6 large eggs
  • 1 cup milk (dairy or unsweetened plant milk)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 loaf of bread, cubed (day-old or slightly stale)

Instructions

  1. Preheat your oven in the morning to 350°F (175°C).
  2. Combine the diced bell peppers, onions, tomatoes, chopped spinach, and cubed bread in a large mixing bowl, tossing gently.
  3. Whisk together the eggs, milk, salt, black pepper, garlic powder, and onion powder until smooth and slightly frothy.
  4. Pour the egg mixture over the bread and vegetable mixture, stirring gently to soak the bread.
  5. Fold in the shredded cheese, reserving some for the top.
  6. Transfer to a greased 9×13 baking dish, cover tightly, and refrigerate overnight.
  7. Bake in the morning for 30 to 35 minutes, until the center is set and the top is golden.
  8. Let the casserole rest for 5 to 10 minutes before slicing and serving.

Notes

Use a medium-firm loaf of bread to keep its shape. For a lighter texture, use half whole wheat and half white bread. Ensure to pat tomatoes dry to avoid sogginess. You can modify fillings to your preference for a more personalized dish.

Nutrition

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