Make Ahead Egg Bake
Start your day with the ultimate breakfast convenience: the Make Ahead Egg Bake! Perfect for busy mornings or when you’re hosting a brunch, this customizable casserole combines fluffy eggs, savory breakfast sausage, crisp bell peppers, hearty bread cubes, and plenty of gooey cheddar cheese for a crowd-pleasing dish. The beauty of this recipe lies in its make-ahead magic; simply prep it the night before, refrigerate, and bake it fresh in the morning for a stress-free meal. Packed with protein, vibrant veggies, and a touch of spice from garlic and onion powder, this baked egg dish is as nutritious as it is delicious. Serve it warm straight from the oven, and pair it with fresh fruit or a side salad for a complete and satisfying meal. Keywords: Make Ahead Egg Bake, breakfast casserole, easy brunch recipes, make-ahead breakfast ideas, egg and cheese bake.
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Recipe Information
Ingredients
- 12 large eggs
- 1.5 cups milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 2 cups shredded cheddar cheese
- 1 cup cooked breakfast sausage, crumbled (optional)
- 1 cup diced bell peppers
- 0.5 cup diced onions
- 1 cup chopped spinach (optional)
- 4 cups bread (cut into cubes)
- 1 tablespoon butter for greasing the dish
Instructions
Prepare a 9x13-inch baking dish by greasing it with butter.
In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and onion powder until combined.
Layer the bread cubes evenly across the bottom of the greased baking dish.
Sprinkle the cooked breakfast sausage (if using), diced bell peppers, diced onions, and chopped spinach over the bread cubes.
Pour the egg mixture evenly over the bread, vegetables, and sausage.
Top the casserole with the shredded cheddar cheese, spreading it evenly.
Cover the baking dish with foil and refrigerate for at least 4 hours or overnight to allow the bread to absorb the egg mixture.
When ready to bake, preheat the oven to 350°F (175°C).
Remove the casserole from the refrigerator and let it sit at room temperature for 15 minutes while the oven preheats.
Bake the casserole, covered with foil, in the preheated oven for 30 minutes.
Remove the foil and continue baking for an additional 20 minutes or until the top is golden and the casserole is set in the center.
Remove from the oven and let the casserole cool for 5-10 minutes before slicing and serving.
Nutrition Facts
Calories |
5534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 257.4 g | 330% | |
| Saturated Fat | 110.2 g | 551% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 2705 mg | 902% | |
| Sodium | 11669 mg | 507% | |
| Total Carbohydrate | 550.3 g | 200% | |
| Dietary Fiber | 42.6 g | 152% | |
| Total Sugars | 60.6 g | ||
| Protein | 280.7 g | 561% | |
| Vitamin D | 16.0 mcg | 80% | |
| Calcium | 3386 mg | 260% | |
| Iron | 48.1 mg | 267% | |
| Potassium | 4653 mg | 99% | |
*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.
