Print

10-Ingredient Overnight Egg Casserole for Effortless Mornings

Overnight Egg Casserole
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A make-ahead breakfast casserole perfect for busy mornings or holiday brunches.

Ingredients

Scale
  • 10 large eggs
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 1 1/2 cups shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced green bell pepper
  • 1/2 cup diced yellow onion
  • 2 cups cubed day-old bread (French or sourdough)
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp dried parsley (plus more for garnish)
  • 1/4 tsp smoked paprika (optional)
  • Cooking spray or butter for greasing

Instructions

  1. Whisk together eggs, milk, cream, garlic powder, salt, pepper, and parsley in a large bowl.
  2. Stir in bell peppers, onions, and both cheeses. Fold in bread cubes.
  3. Pour the mixture into a greased 9×13″ dish. Cover and refrigerate overnight.
  4. Bake at 350°F (175°C) for 45–50 minutes until golden and set.
  5. Let cool slightly before slicing. Garnish with fresh parsley and serve hot.

Notes

  • Use day-old bread for best texture.
  • Can be customized with different vegetables or meats.
  • Let the casserole rest for 5 minutes before slicing.

Nutrition

Find it online: https://www.homeydishes.com/overnight-egg-casserole-recipe/