Easy Overnight Breakfast Casserole With Bacon Egg & Cheese
Looking for an easy make ahead breakfast idea? This overnight breakfast casserole with bacon uses just six ingredients and is super versatile. A delicious way to use up leftover odds and ends in your fridge!
Servings: 6 servings
Ingredients
- 1 pound bacon or ham or sausage
- 8 slices hearty wheat sandwich bread
- 6 large eggs
- 1 ½ cups milk
- 1 cup shredded cheddar cheese
- ½ teaspoon dry ground mustard
Instructions
- Cut strips of bacon into ½-inch pieces and cook over medium heat until crisp. Blot with paper towels and discard accumulate bacon fat.
- Remove crusts from bread, and reserve for another use. Cut bread slices into cubes, and set aside.
- In a large bowl, whisk eggs, milk, cheese, and dry mustard together. Fold in bacon and cubed bread, and spoon mixture into a buttered 8x8-inch square baking dish. Cover tightly, and refrigerate overnight.*
- Remove from refrigerator and let stand at room temperature for 15 minutes. Bake, uncovered, at 325 degrees for 45 minutes or until a knife inserted midway between center and outer edge comes out clean.
Recipe Notes
*This breakfast casserole can also be baked immediately after being prepared. Let it set while the oven is preheating to allow the bread to absorb the egg mixture. See post for more ideas for swapping/adding ingredients.
Nutrition
Serving: 1g | Calories: 641kcal | Carbohydrates: 24g | Protein: 44g | Fat: 40g | Saturated Fat: 15g | Polyunsaturated Fat: 23g | Cholesterol: 284mg | Sodium: 1693mg | Fiber: 3g | Sugar: 2g
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