Overnight Cheese and Egg Casserole
Start your morning off right with this decadent Overnight Cheese and Egg Casserole—a make-ahead breakfast that’s as effortless as it is delicious. Jam-packed with fluffy eggs, sharp cheddar and nutty Gruyere cheese, and nestled with hearty cubes of day-old bread, this savory bake is perfect for feeding a crowd. The optional addition of crumbled breakfast sausage adds a layer of smoky indulgence, while a drizzle of melted butter ensures a golden, crispy finish. Prep it the night before, let the flavors meld in the fridge, and simply bake the next morning for a piping hot, crowd-pleasing dish. Ideal for holiday brunches or lazy weekend mornings, this casserole pairs perfectly with a fresh fruit salad or your favorite coffee. Keywords: overnight breakfast casserole, cheese and egg casserole, make-ahead brunch recipe, holiday breakfast ideas.
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Recipe Information
Ingredients
- 8 large Eggs
- 2 cups Whole milk
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 2 cups Sharp cheddar cheese, shredded
- 1 cup Gruyere cheese, shredded
- 6 cups Day-old bread, cubed
- 1 cup Cooked breakfast sausage, crumbled (optional)
- 2 tablespoons Unsalted butter, melted
- 0.25 cup Scallions, finely chopped
- Cooking spray
Instructions
Lightly grease a 9x13-inch baking dish with cooking spray.
In a large mixing bowl, whisk together the eggs, whole milk, salt, and black pepper until well-combined.
Add the shredded cheddar cheese, shredded Gruyere cheese, and scallions to the egg mixture. If using, stir in the cooked breakfast sausage.
Place the cubed bread into the prepared baking dish, spreading it out evenly.
Pour the egg and cheese mixture evenly over the bread cubes, pressing down lightly to ensure the bread absorbs the liquid.
Drizzle the melted butter evenly over the top of the casserole.
Cover the dish tightly with plastic wrap or aluminum foil and refrigerate overnight (or for at least 6 hours).
The next morning, preheat your oven to 350°F (175°C). Remove the casserole from the refrigerator and let it sit at room temperature for 15–20 minutes while the oven preheats.
Bake the casserole uncovered for 40–45 minutes, or until the top is golden and the center is set. A toothpick inserted into the middle should come out clean.
Remove the casserole from the oven and let it cool for 5–10 minutes before cutting into squares and serving.
Nutrition Facts
Calories |
827 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 1651 mg | 72% | |
| Total Carbohydrate | 95.3 g | 35% | |
| Dietary Fiber | 6.0 g | 22% | |
| Total Sugars | 9.2 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 558 mg | 43% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 487 mg | 10% | |
*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.
