Do Ahead Breakfast Bake
Make mornings stress-free and delicious with this Do Ahead Breakfast Bake, the ultimate make-ahead casserole perfect for feeding a crowd. Packed with layers of crusty Italian bread, fluffy eggs, crispy bacon, melty cheddar cheese, and vibrant bell peppers, this savory breakfast dish ensures maximum flavor with minimal morning effort. Simply prep the night before, letting the ingredients soak up the rich egg mixture infused with ground mustard and a touch of cream, then bake to golden perfection the next morning. Ideal for holidays, brunch gatherings, or meal prepping, this hearty, customizable breakfast casserole guarantees to please both meat-lovers and vegetarians with easy ingredient swaps. Serve it warm alongside fresh fruit or a simple green salad for a balanced start to your day.
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Recipe Information
Ingredients
- 6 cups (cubed) Italian bread (or crusty bread of your choice)
- 10 Eggs
- 2.5 cups Milk
- 0.5 cups Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Ground mustard
- 2 cups Shredded cheese (cheddar, mozzarella, or preferred type)
- 8 slices Cooked bacon (chopped, or substitute sausage or vegetarian protein)
- 1 cup Diced bell pepper
- 0.5 cups Chopped green onions
- 1 tablespoon Butter (for greasing the dish)
Instructions
Grease a 9x13-inch baking dish with the butter to ensure the breakfast bake doesn't stick.
Spread the cubed bread evenly across the bottom of the greased baking dish.
In a large mixing bowl, whisk together the eggs, milk, heavy cream, salt, pepper, and ground mustard until well combined.
Sprinkle half of the shredded cheese over the cubed bread in the baking dish.
Add the cooked, chopped bacon (or protein of choice) evenly over the bread layer.
Scatter the diced bell pepper and chopped green onions evenly across the top.
Pour the egg mixture evenly over the entire dish, ensuring all ingredients are well coated.
Press down gently on the bread with a spatula to help it absorb the egg mixture fully.
Cover the dish tightly with aluminum foil and refrigerate overnight or for at least 6 hours.
When ready to bake, preheat your oven to 350°F (175°C).
Remove the dish from the refrigerator and let it sit at room temperature while the oven preheats.
Bake the covered dish for 30 minutes. Then, remove the foil and sprinkle the remaining shredded cheese over the top.
Continue baking uncovered for an additional 15 minutes or until the top is golden and the center is set (a knife inserted should come out clean).
Allow the breakfast bake to cool for 5-10 minutes before slicing and serving.
Nutrition Facts
Calories |
6938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 291.7 g | 374% | |
| Saturated Fat | 134.5 g | 672% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 2425 mg | 808% | |
| Sodium | 14982 mg | 651% | |
| Total Carbohydrate | 758.7 g | 276% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 64.2 g | ||
| Protein | 315.0 g | 630% | |
| Vitamin D | 18.4 mcg | 92% | |
| Calcium | 3258 mg | 251% | |
| Iron | 50.4 mg | 280% | |
| Potassium | 3997 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
